Chemical composition and broiler meat quality when using melanin

Chemical composition and broiler meat quality when using melanin

The research was carried out to study an effect of the antioxidant melanin in the broiler nutrition on the chemical composition, antioxidant and technological properties of meat, and the fatty acid composition of abdominal fat. The experiment was conducted in the conditions of the physiological cour...

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Bibliographic Details
Main Authors: N. V. Bogolyubova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, R. A. Rykov, J. A. Bogolyubova
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2024-07-01
Series:Теория и практика переработки мяса
Subjects:
broilers
chemical composition of meat
quality
fatty acid
Online Access:https://www.meatjournal.ru/jour/article/view/349
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