Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase

The objective of this study was to evaluate the effect of the interaction of the zinc source (ZnSO(4) vs. zinc amino acid complex) and vitamin E level (50 IU/kg vs. 100 IU/kg) on meat yield and quality in broilers subjected to chronic cyclic heat stress in the finisher phase. A total of 1224 one-day...

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Detalles Bibliográficos
Autores principales: De Grande, Annatachja, Ducatelle, Richard, Leleu, Saskia, Rapp, Christof, Torres, Cibele, Petracci, Massimiliano, De Smet, Stefaan, Michiels, Joris, Haesebrouck, Freddy, Van Immerseel, Filip, Delezie, Evelyne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9584640/
https://www.ncbi.nlm.nih.gov/pubmed/36277189
http://dx.doi.org/10.3389/fphys.2022.992689

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9584640/
https://www.ncbi.nlm.nih.gov/pubmed/36277189
http://dx.doi.org/10.3389/fphys.2022.992689

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