Effect of dietary supplementation of nanocurcumin on oxidant stability of broiler chicken breast meat infected with Eimeria species

Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry...

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Detalles Bibliográficos
Autores principales: Partovi, Razieh, Seifi, Saeed, Pabast, Mahdieh, Mohajer, Afsaneh, Sadighara, Parisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Urmia University Press 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7413004/
https://www.ncbi.nlm.nih.gov/pubmed/32782745
http://dx.doi.org/10.30466/vrf.2018.86733.2125

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7413004/
https://www.ncbi.nlm.nih.gov/pubmed/32782745
http://dx.doi.org/10.30466/vrf.2018.86733.2125

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