Effects of Rhus coriaria on nutrient composition, thiobarbituric acid reactive substances and colour of thigh meat in heat-stressed broilers
Heat stress negatively affects the meat quality in broiler chickens, as indicated by lipid peroxidation. The aim of this study was to investigate the effects of 0.0, 2.5, 5.0 and 10 g sumac fruit powder/kg of the diet, along with…
