Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B6to Male Chickens on the Nutrient Composition of Broiler Breast Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12475.x/fullpdf
Reference23 articles.
1. Stability of Three Forms of Vitamin B6 to Laboratory Light Conditions
2. VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONS
3. Comparison of Sample Storage Methods for Vitamin B6, Assay in Broiler Meats
4. Comparison of Commercial Processing Method vs Hot-Deboning of Fresh Broilers on Nutrient Content of Breast Meat
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1. A review of the effects of niacin on broiler productivity;World's Poultry Science Journal;2021-07-03
2. The potential for increasing the concentrations of micro-nutrients relevant to human nutrition in meat, milk and eggs;The Journal of Agricultural Science;2010-07-16
3. Removal of Vitamin and Trace Mineral Supplements from Broiler Finisher Diets;Journal of Applied Poultry Research;1997-07
4. Influence of Length of Feed Withdrawal Times on Proximate Composition and Levels of Selected Vitamins and Minerals in Broiler Breast Meat;Poultry Science;1985-08
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