Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics
| Autor: | Rey, A.I., Segura, J., Olivares, A., Cerisuelo, A., Piñeiro, C., López-Bote, C.J. |
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| Zdroj: | In Poultry Science 1 June 2015 94(6):1259-1269 |
| Databáze: | ScienceDirect |
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