Effects of the encapsulation of Lactobacillus acidophilus and Spirulina platensis on carcass yield and meat quality of broilers under heat stress conditions
Aim of study: To evaluate the effects of adding Lactobacillus acidophilus (LA), Spirulina platensis (SP) and the encapsulation of LA on the relative weights of carcass parts and meat quality of broilers subjected to heat stress. Area of study: The work was performed at the University of Jiroft,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
2024-01-01
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| Series: | Spanish Journal of Agricultural Research |
| Subjects: | |
| Online Access: | https://sjar.revistas.csic.es/index.php/sjar/article/view/20223 |