Supplementation of Vitamin E and C in the Feed to Meat Quality of Muscovy Ducks Stored in a Temperature Chamber, Refrigerator and Freezer
Research has been conducted to determine the effectiveness of antioxidant supplementation of vitamin E and C in the feed to meat quality of the Muscovy duck meat stored at room temperature, refrigerator and freezer. Eighty-four Muscovy duck tail males aged 9 weeks maintained for 5 weeks and allocat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2015-05-01
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| Series: | Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/504 |