Sensory evaluation and cooking loss of meat of broiler chicken fed probiotics and thyme essential oil
A study was conducted to determine the effect of probiotics and thyme essential oil (TEO) as feed additives on the sensory attributes, cooking loss and the texture of broiler chicken meat. Day-old broilers Ross 308 (n = 400) were randomly divided into four groups based on the feed supplement as fol...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2014-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/1707 |