Evaluation of meat quality of weaned rabbits administered different concentrations of probiotic strain (Saccharomyces boulardii)
The meat quality and sensory properties of weaned rabbits administered different concentrations/cell count of probiotic Saccharomyces boulardii (flora norm) were investigated. A total of 36 mixed breeds of rabbits were randomly divided to four treatments with three replicates and three rabbits per r...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2018-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2018/1450-91561801095Z.pdf |