Carcass and meat quality of broiler chickens reared on herb residues

Carcass and meat quality of broiler chickens reared on herb residues

This study was conducted to determine the effects of herb residues on carcass and meat quality in broilers. A total of 160 chicks were divided into four groups, each with four replicates of 10 chicks; the chicks were provided ad libitum access to a control diet or the same diet supplemented with Zin...

Полное описание

Библиографические подробности
Главные авторы:	K. Lokaewmanee, R. Sirival
Формат:	Статья
Язык:	English
Опубликовано:	Diponegoro University, Faculty of Animal and Agricultural Sciences 2022-08-01
Серии:	Journal of the Indonesian Tropical Animal Agriculture
Предметы:	carcass meat quality broiler chickens herb residues curcuma aromatic
Online-ссылка:	https://ejournal.undip.ac.id/index.php/jitaa/article/view/40571

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