The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat

The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat

The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four...

Full description

Bibliographic Details
Main Authors: Damian Konkol, Małgorzata Korzeniowska, Henryk Różański, Wanda Górniak, Marita Andrys, Sebastian Opaliński, Ewa Popiela, Mariusz Korczyński
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
selenium
meat quality
phytoncides
broilers
water-holding capacity
oxidative changes
Online Access:https://www.mdpi.com/2304-8158/10/11/2558

Similar Items

Similar Items