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"Experientia docet" - Experience is the best teacher

chicken meat quality

Fatty acid profile, cholesterol and oxidative status in broiler chicken breast muscle fed different dietary oil sources and calcium levels

  • 2015
  • Issue: 2
  • Volume: 45
N.R. Abdulla, T.C. Loh, H. Akit, A.Q. Sazili, H.L. Foo, R. Mohamad, R. Abdul Rahim, M. Ebrahimi & A.B. Sabow Page: 153 - 163

The aim of the present study was to evaluate the effects of three feeds containing 6% oils: palm oil (PO), soybean oil (SO) and linseed oil (LO); and three calcium levels (NRC recommendation, 1.25% and 1.50%) on the fatty acid…

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Effects of Rhus coriaria on nutrient composition, thiobarbituric acid reactive substances and colour of thigh meat in heat-stressed broilers

  • 2015
  • Issue: 1
  • Volume: 45
A. Sharbati, M. Daneshyar, A. Aghazadeh, J. Aliakbarlu & F. Hamian Page: 49 - 55

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…

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