Results 91 to 100 of about 756,717 (276)
Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat
Bulletin of the National Research Centre, 2019 BackgroundThis study aimed to investigate the possibility of producing broiler meat rich in long-chain n-3 polyunsaturated fatty acids especially eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) with preventing lipid ...
Laila D. Abd El-Samee +4 more
semanticscholar +1 more source
Frontiers in Veterinary Science, 2021 The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens.
Xiaopeng Tang, Xu-Guang Liu, Hu Liu
semanticscholar +1 more source
Animal Research and One Health, EarlyView.Antimicrobial resistance (AMR) is an escalating global threat driven by antimicrobial use in aquaculture and livestock. Resistant pathogens and genes can spread across humans, animals, and the environment through interconnected ecosystems. Using a One Health approach, this review emphasizes antimicrobial stewardship, regulatory strengthening, enhanced ...
Mir Mohammad Ali +10 more
wiley +1 more source
Changes in the chemical composition of broiler meat when chelated compounds are added to the diet
Ukrainian Journal of Veterinary and Agricultural Sciences, 2022 The paper considers the use of chelated forms of micronutrients for feeding broilers. The study aims to investigate the chemical composition of broiler meat in the case of broiler chickens of Cobb-500 cross, provided Zn, Cu, and Mn chelated forms are ...
T. Fotina +6 more
doaj +1 more source
Advances in microbiology, 2019 Broiler meat is one of the most important protein sources for Bangladeshi people. Food-borne diseases associated with the consumption of poultry meat and its processed products are of public health concern worldwide.
M. Faruque +8 more
semanticscholar +1 more source
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age
Journal of Animal Science and Technology, 2021 This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight.
Sin-Young Park +3 more
semanticscholar +1 more source
Breast Meat as a Standard of Meat Quality in Broiler Chicken
Buletin Peternakan, 2004 Abstrak dalam bentuk hard ...
openaire +2 more sources
Lysine availability of meat meals for broilers
European Poultry Science, 2004 A total of two experiments were carried out to study the lysine availability as a measure for protein quality of various meat meal feedstuffs. The in vivo lysine availability was regressively estimated according to the "slope ratio, assay (Linear regression coefficient of the regression of lysine intake from test protein in the range of lysine ...
Kučinskas, Audrius +2 more
openaire +2 more sources
Animal Research and One Health, EarlyView.Our paper systematically reviews the intestinal structure, function, and microbiota of ostriches, along with strategies for improving their gut health. We analyze how these factors collectively influence intestinal homeostasis and ostrich welfare, emphasizing probiotics as a promising intervention to enhance gut health, boost population well‐being, and
Zi‐Qun Zhang +6 more
wiley +1 more source
Animal Research and One Health, EarlyView.Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar +8 more
wiley +1 more source