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Effect of Zinc Acetate and Magnesium Sulfate Dietary Supplementation on Broiler Thigh Meat Colour, Nutrient Composition and Lipid Peroxidation Values Under Continuous Heat Stress Condition Cover

Effect of Zinc Acetate and Magnesium Sulfate Dietary Supplementation on Broiler Thigh Meat Colour, Nutrient Composition and Lipid Peroxidation Values Under Continuous Heat Stress Condition

Annals of Animal Science
Volume 14 (2014): Issue 2 (April 2014)
By: E. Norouzi,  M. Daneshyar,  P. Farhoomand,  J. Aliakbarlu and  F. Hamian  
Open Access
|Apr 2014

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DOI: https://doi.org/10.2478/aoas-2014-0013 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 353 - 363
Submitted on: Jul 29, 2013
|
Accepted on: Nov 26, 2013
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Published on: Apr 25, 2014
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
thigh meat,
thigh yellowness,
crude protein,
pH,
thiobarbituric acid reactive substances
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2014 E. Norouzi, M. Daneshyar, P. Farhoomand, J. Aliakbarlu, F. Hamian, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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