Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken-Reference-Cited by-同舟云学术

Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

Published:2019-11-11 Issue:1 Volume:6 Page:54-68
ISSN:2053-1095
Container-title:Veterinary Medicine and Science
language:en
Short-container-title:Vet Med Sci

Author:

Abbasi Mohammad Ali¹,Ghazanfari Shokoufe¹^ORCID,Sharifi Seyed Davood¹,Ahmadi Gavlighi Hassan²^ORCID

Affiliation:

1. Department of Animal and Poultry Sciences College of Aburaihan University of Tehran Pakdasht Tehran Iran

2. Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran

Funder

University of Tehran

Publisher

Wiley

Subject

General Veterinary

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/vms3.212

Reference50 articles.

1. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

2. The effects of a mixture of herbal essential oils, an organic acid or a probiotic on broiler performance;Alcicek A.;South African Journal of Animal Science,2004

3. Influence of two plant extracts derived from thyme and cinnamon on broiler performance;Al‐Kassie G. A. M.;Pakistan Veterinary Journal,2009

4. Effect of dietary dried oregano leaves supplementation on performance and carcass characteristics of growing lambs

5. The effect of oregano and rosemary essential oils or alpha‐tocopheryl acetate on performance and lipid oxidation of meat enriched with n‐3 PUFA’s in broilers;Basmacioglu H.;South African Journal of Animal Science,2004

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