Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1
Summary: This study aimed to evaluate the effects of dietary yeast culture (YC) supplementation on the meat quality and antioxidant capacity of geese. Three hundred geese (live weight: 95.57 ± 2.42 g) were fed a basal diet (control), or diets supplemented with 0.5, 1.0, 2.0, or 4.0% YC for 70 d. Com...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-03-01
|
| Series: | Journal of Applied Poultry Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1056617120301227 |