Effect of Dietary Incorporation of Fish Oil on Performance, Carcass Characteristics, Meat Fatty Acid Profile and Sensory Attributes of Meat in Broiler Chickens
Author:
Publisher
Diva Enterprises Private Limited
Subject
Food Animals
Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Assessing different oil sources efficacy in reducing environmental heat-stress effects via improving performance, digestive enzymes, antioxidant status, and meat quality;Scientific Reports;2023-11-17
2. Fish oil divergently enriches broiler meat with long chain ω-3 polyunsaturated fatty acids (LCω-3PUFAs) by modulating the ratio of ω-3 to ω-6 PUFAs without disrupting gut morphology and cardio-pulmonary morphometry;CAN J ANIM SCI;2023
3. Fish oil divergently enriches broiler meat with long chain ω-3 polyunsaturated fatty acids (LCω-3PUFAs) by modulating the ratio of ω-3 to ω-6 PUFAs without disrupting gut morphology and cardio-pulmonary morphometry;Canadian Journal of Animal Science;2023-10-06
4. Mechanism of Lysoforte in Improving Jejuna Morphology and Health in Broiler Chickens;Frontiers in Veterinary Science;2022-07-19
5. Effect of purified fish oil supplementation on growth performance, meat quality and blood profile in broilers;Journal of Animal Physiology and Animal Nutrition;2022-07-14
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