Buchumschlag

Performance and carcass quality of broilers supplemented with antibiotics or probiotics

Fuente: Redalyc

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	CJ Contreras-Castillo
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Fundação APINCO de Ciência e Tecnologia Avícolas 2008
Schlagworte:	Agrociencias Additives meat color polyprobiotics zinc bacitracin meat water holding capacity
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Incidence and physical properties of PSE chicken meat in a commercial processing plant
von: Rodrigo Garófallo Garcia
Veröffentlicht: (2010)

Comparative effects of dietary sea urchin shell powder andfeed additiveson meat quality and fatty acid profiles of broiler breast meat
von: Sam Churl Kim
Veröffentlicht: (2015)

Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented red koji
von: Sam Churl Kim
Veröffentlicht: (2019)

Performance, digestibility, microbial production and carcass characteristics of feedlot young bulls fed diets containing propolis
von: Sílvia Cristina de Aguiar
Veröffentlicht: (2012)

Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage
von: Joong Gu Ji
Veröffentlicht: (2016)

Chicken meat quality as a function of fasting period and water spray
von: CM Komiyama
Veröffentlicht: (2008)

Aging time of five muscles from carcass of Nellore young bulls
von: Laís Regina Simonetti
Veröffentlicht: (2015)

Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs
von: José Adelson Santana
Veröffentlicht: (2017)

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
von: Carlos Pasqualin CAVALHEIRO
Veröffentlicht: (2013)

The effect of dietary supplementation of mucuna leaf meal on the growth performance, blood parameters, and carcass quality of broiler
von: Olugbenga David Oloruntola
Veröffentlicht: (2022)

Volatile compounds in meat and meat products
von: MONIKA KOSOWSKA
Veröffentlicht: (2017)

Effect of probiotics and Yucca schidigera extract supplementation on broiler meat quality
von: Karima Benamirouche
Veröffentlicht: (2020)

Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers
von: Heloísa Lara Silva
Veröffentlicht: (2024)

Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability
von: CB de Lima
Veröffentlicht: (2015)

Slaughter weight did not alter carcass characteristics and meat quality of crossbred heifers supplemented and finished in a pasture system
von: Carlos Cesar Andreotti
Veröffentlicht: (2015)

Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities
von: Rosa Baeza
Veröffentlicht: (2009)

Population attributable fractions for colorectal cancer and red and processed meats in Colombia - a macro-simulation study.
von: Esther de Vries
Veröffentlicht: (2017)

Thermal conditioning during the first week on performance, heart morphology and carcass yield of broilers submitted to heat stress
von: Jovanir Inês Müller Fernandes
Veröffentlicht: (2013)

Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
von: Adriana Guim
Veröffentlicht: (2023)

Black Bone Syndrome in Chiken meat
von: GAA Baldo
Veröffentlicht: (2013)

Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo
von: José Igor Hleap-Zapata
Veröffentlicht: (2020)

Ostrich (Struthio camellus) carcass yield and meat quality parameters
von: A Balog
Veröffentlicht: (2007)

Economic loss from the main causes of whole bovine carcass condemnation in slaughterhouses supervised by the Federal Inspection Service in São Paulo state from 2010 to 2019
von: Rayane Marques Rodrigues
Veröffentlicht: (2022)

Red and white meat of tuna (Euthynnus affinis): their biochemical role and nutritional quality
von: Mukundan, M.K., et al.
Veröffentlicht: (1979)

The role of genotype on classification grades of beef carcasses produced under mexican tropical conditions
von: José Manuel Zorrilla-Ríos
Veröffentlicht: (2015)

Heat stress and vitamin E in diets for broilers as a mitigating measure
von: Felipe Santos Dalólio
Veröffentlicht: (2015)

Meat consumption as a cultural trend in the Colombian Amazon basin
von: Gloria Elena Estrada-Cely
Veröffentlicht: (2014)

Microbiological quality of poultry meat: a review
von: GC Mead
Veröffentlicht: (2004)

The use of cashew apple residue as source of fiber in low fat hamburgers
von: Lívia Xerez PINHO
Veröffentlicht: (2011)

Meat quality of suckling goat raised in differents feeding systems
von: Norivaldo Lima Santos
Veröffentlicht: (2020)

Successful Identification of Duck Genome Region Determining Desirable Uniformity of Meat Performance Traits
von: A Dobek
Veröffentlicht: (2017)

Starter Dietary Lysine Level and Strain Cross Effects on Performance and Carcass Traits of Broiler Females
von: A Corzo
Veröffentlicht: (2004)

Nuggets formulados con carne de ave mecánicamente Recuperada y lavada: estabilidad durante el almacenamiento en congelación
von: P. Bonato
Veröffentlicht: (2006)

Histomorphometry of muscle fibers in breast fillets of broilers with wooden breast myopathy
von: Andrey Sávio de Almeida Assunção
Veröffentlicht: (2023)

Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage
von: AMC Racanicci
Veröffentlicht: (2008)

Ostrich (Strutio camelus) meat protein quality and digestibility
von: LS Reis
Veröffentlicht: (2008)

Identification of genomic regions related to lipid and cholesterol content in beef
von: F.M. Rezende
Veröffentlicht: (2015)

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels
von: Valquíria Cardoso da Silva FERREIRA
Veröffentlicht: (2013)

Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges
von: Zahra Pilevar
Veröffentlicht: (2022)

Options, Challenges and Potentials of Poultry Meat: An Empirical Investigation on European Consumers
von: T Vukasović
Veröffentlicht: (2014)