Carcass characteristics, chemical and fatty acid composition and oxidative stability of meat from broiler chickens fed black cumin (Nigella sativa ) seeds-Reference-Cited by-同舟云学术

Carcass characteristics, chemical and fatty acid composition and oxidative stability of meat from broiler chickens fed black cumin (Nigella sativa ) seeds

Published:2018-02-28 Issue:3 Volume:102 Page:769-779
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:J Anim Physiol Anim Nutr

Author:

Kumar P.¹,Patra A. K.¹^ORCID,Mandal G. P.¹,Debnath B. C.¹^ORCID

Affiliation:

1. Department of Animal Nutrition; West Bengal University of Animal and Fishery Sciences; Kolkata India

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jpn.12880/fullpdf

Reference40 articles.

1. Evaluation of some natural feed additives in growing chick's diets;Abaza;International Journal of Poultry Science,2008

2. Effect of supplementation of Nigella sativa seeds to the broiler chick's diet on the performance and carcass quality;Abbas;International Journal of Agricultural Science,2010

3. Effect of feeding different levels of Nigella sativa seeds (black cumin) on performance, blood constituents and carcass characteristics of broiler chicks;Al-Beitawi;International Journal of Poultry Science,2008

4. Response of broiler chicks to dietary Rhazya stricta and Nigella sativa;Al-Homidan;British Poultry Science,2002

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