Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat.

Autor: Tellini C; Animal Science Post-Graduate Program, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-00., Pinto LAM; Animal Science Post-Graduate Program, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-00. Electronic address: lauraampinto@gmail.com., Evangelista FS; Poultry Experimentation Laboratory, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-000., Pallaoro IP; Poultry Experimentation Laboratory, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-000., Onishi BT; Poultry Experimentation Laboratory, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-000., Lara BR; Poultry Experimentation Laboratory, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-000., da Silva JB; Poultry Experimentation Laboratory, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-000., Fernandes JIM; Animal Science Post-Graduate Program, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-00; Poultry Experimentation Laboratory, Department of Animal Science, Federal University of Paraná-Sector Palotina, Palotina, Paraná, Brazil, 85950-000.

Publikováno v: Poultry science [Poult Sci] 2024 Aug 24; Vol. 103 (12), pp. 104234. Date of Electronic Publication: 2024 Aug 24.