Effect of Phytogenic Additives on Oxidation Stability of Frozen Chicken Meat

In this study, oxidative stability of frozen chicken breast and thigh muscle after application of feed mixtures enriched by phytogenic additives was investigated. The 150 pieces one-day-old chicks of Cobb 500 hybrid combination were divided into three groups: C - control group, G1 – experimental gro...

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发表在:	Scientific Papers Animal Science and Biotechnologies
Main Authors:	Marek Bobko, Peter Haščík, Alica Bobková, Tomáš Tóth, Adriana Pavelková, Jana Tkáčová, Peter Czako
格式:	文件
语言:	英语
出版:	Agroprint Timisoara 2023-09-01
主题:	chicken meat oxidative stability phytogenic additives
在线阅读:	https://spasb.ro/index.php/public_html/article/view/390