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Lauric acid as feed additive – An approach to reducing Campylobacter spp. in broiler meat
The increasing prevalence of Campylobacter spp. within broiler populations is a major problem for food safety and consumer protection worldwide. In vitro studies could already demonstrate that Campylobacter spp. are susceptible to lauric acid. The purpose of this study was to examine in vivo the inf...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5395180/ https://www.ncbi.nlm.nih.gov/pubmed/28419122 http://dx.doi.org/10.1371/journal.pone.0175693 |