Effect of different probiotics on broiler carcass and meat quality

This study aimed to evaluate the effects of probiotics and prebiotics of bacterial and yeast origin on the performance, development of the digestive system, carcass yield and meat

The objective of this study was to evaluate, analyzing carcass yield and physical-chemical and sensory parameters, the feasibility of using the meat of light

In this context, the objective of this study was to evaluate the effect of ASB inclusion in diets containing sorghum as the main source of energy on performance, carcass traits,

The aim of this work was to determine the parameters temperature, pH, color, cooking loss, shear force and water holding capacity determined at maturation times of 0, 7 and 14 days

Therefore the objective was to study the effects of different feeding plans on quantitative and qualitative characteristics of carcass and meat of dairy crossbred bovines according

(2014) evaluated the effectiveness of using the Bacillus subitilis probiotic on the animal performance, carcass yield and parts of the carcass of broiler chickens at

The aim of this study, thus, was to evaluate the effects of two OEO chemotypes on broiler growth performance, nutrient balance, and lipid peroxidation of breast meat

ABSTRACT - The purpose of this study was to evaluate the effects of qualitative dietary restriction diet on carcass characteristics, meat quality, fatty acid