Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period
In the 20 d experiment, the influence of different concentration and supplementation period of commercial blackcurrant extract (BC) in the broiler diets on the oxidative stability of breast and thigh meat, as well as selected performance indices, was investigated. A number of 120 fifteen-d-old Hubba...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/3403975 |
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