Effect of Dietary Green Tea Powder and Vitamin E on Performance and Meat Oxidative Stability of Broiler Chickens in Different Storage Times

Effect of Dietary Green Tea Powder and Vitamin E on Performance and Meat Oxidative Stability of Broiler Chickens in Different Storage Times

This experiment was conducted to evaluate the effects of 7 experimental diets (2 diets containing 100 and 200 mg vitamin E (VE)/kg and 5 diets containing 0, 0.5, 1, 1.5 and 2% green tea powder (GTP) ) on performance and breast and thigh meat oxidative stability of broiler chicks during different sto...

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Bibliographic Details
Main Authors: H.R. Rahmani, A.A. Gheisari, R. Taheri, A. Khodami, M. Toghiani
Format: Article
Language:fas
Published: Isfahan University of Technology 2008-04-01
Series:Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī
Subjects:
Broiler chicks
Vitamin E
Green tea
Lipid peroxidation
Performance.
Online Access:http://jcpp.iut.ac.ir/article-1-849-en.html

Internet

http://jcpp.iut.ac.ir/article-1-849-en.html

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