Dietary Probiotics Supplementation is a Unique Strategy for Enhancing Physio- Biochemical Characteristics, Antioxidant Capacity and Oxidative Stability of Broiler Meat

Author:

Biswas Avishek,Deo Chandra,Sharma Divya,Tiwari Ashok Kumar

Publisher

Elsevier BV

Reference61 articles.

1. Fatty acid composition of breast meat in two lines of slowgrowing chickens reared conventionally or on pasture;T Popova;Food Sci. Applied Biotech,2018

2. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document;F Marangoni;Food Nutri. Res,2015

3. Antibiotics in Canadian poultry productions and anticipated alternatives;M S Diarra;Frontier Microbiol,2014

4. The benefits of probiotics in poultry production: an overview;A Gupta;International J. Livestock Res,2013

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