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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính:	K. Lokaewmanee, R. Sirival
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	Diponegoro University, Faculty of Animal and Agricultural Sciences 2022-08-01
Loạt:	Journal of the Indonesian Tropical Animal Agriculture
Những chủ đề:	carcass meat quality broiler chickens herb residues curcuma aromatic
Truy cập trực tuyến:	https://ejournal.undip.ac.id/index.php/jitaa/article/view/40571

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