Results 231 to 240 of about 76,689 (278)

The Effects of Sage (<i>Salvia officinalis</i> L.) Leaf Powder Supplementation in Broiler Diets on Performance, Gut Health, and Meat Quality. [PDF]

Vet Sci
Çayan H, Coşkun İ.
europepmc   +1 more source

Impact of Dietary Shrimp Waste on Physical Properties, Chemical Composition, Amino Acid Profile, and Antioxidant Levels of Breast Meat. [PDF]

Vet Sci
Onbaşılar EE, Gündoğar UC, Çapar Akyüz H, Kartal YK, Yalçın S, Nemutlu E, Reçber T, Akyüz MF, Onbaşılar D, Özkul BY, Ünal N, Özbeyaz C.   +11 more
europepmc   +1 more source

Supplemented Feed for Broiler Chickens: The Influence of Red Grape Pomace and Grape Seed Flours on Meat Characteristics. [PDF]

Animals (Basel)
Mauro M, Attanzio A, Buzzanca C, Ponte M, Di Stefano V, Restivo I, Maniaci G, D'Amico A, Di Grigoli A, Gurrieri E, Fabbrizio A, Sallemi S, Tesoriere L, Longo F, Badalamenti R, Vizzini A, Cappai MG, Vazzana M, Arizza V.   +18 more
europepmc   +1 more source

Genetics of meat quality defects in broilers

, 2017
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Methylmercury concentrations in Broiler's meat and hen's meat and eggs

Bulletin of Environmental Contamination and Toxicology, 1989
The concentration of mercury in food has been considered to present the greatest toxicological danger to the average citizen. The presence of mercury in foods has been reported in several studies. Much of the research has been carried out on total mercury concentration in foods and not on methylmercury concentration and as it is known methylmercury is ...
A, Kambamanoli-Dimou, S, Kilikidis, A, Kamarianos   +2 more
openaire   +2 more sources

Campylobacter contamination and the relative risk of illness from organic broiler meat in comparison with conventional broiler meat

International Journal of Food Microbiology, 2013
Danish organic broiler meat, represented by carcasses sampled at the end of processing after chilling, was more frequently contaminated with thermotolerant Campylobacter spp. than conventional broiler carcasses; the yearly mean prevalence being 54.2% (CI: 40.9-67.5) for organic and 19.7% (CI: 14.8-24.7) for conventional carcasses.
Hanne, Rosenquist, Louise, Boysen, Anne Louise, Krogh, Annette Nygaard, Jensen, Maarten, Nauta   +4 more
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A Risk Assessment Model for Campylobacter in Broiler Meat

Risk Analysis, 2006
A quantitative microbiological risk assessment model describes the transmission of Campylobacter through the broiler meat production chain and at home, from entering the processing plant until consumption of a chicken breast fillet meal.
Nauta, MJ, Jacobs-Reitsma, WFrivm, Havelaar, AHrivm   +2 more
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Parameters of Broiler Meat Quality

2014
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px}p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px 'Times New Roman'}span.s1 {font: 12.0px 'Times New Roman'}&nbsp;Animal originated foods are important for human nutrition and one of the major component of poultry meatToday, it ...
ÜSTÜNER, HAKAN, Tarhan, Derya
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