Effects of dietary emulsifier and lipid source on broiler meat quality, lipids, and serum antioxidant status.

Autor:	Tenório, Karine Isabela, Eyng, Cinthia, Nunes, Ricardo Vianna, Broch, Jomara, Rohloff Junior, Nilton, de Souza, Cleison, Savaris, Vaneila Daniele Lenhardt, Polese, Clauber
Předmět:	MEAT quality OXIDANT status BLOOD lipids SOY oil STABILIZING agents ABDOMINAL adipose tissue SUPEROXIDE dismutase
Zdroj:	Canadian Journal of Animal Science; Sep2022, Vol. 102 Issue 3, p480-489, 10p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu