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Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat1.
Ferreira, I B; Matos Junior, J B; Sgavioli, S; Vicentini, T I; Morita, V S; Boleli, I C.
Afiliação
  • Ferreira IB; Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
  • Matos Junior JB; Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
  • Sgavioli S; Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
  • Vicentini TI; Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
  • Morita VS; Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
  • Boleli IC; Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil icboleli@fcav.unesp.br.
Poult Sci ; 94(5): 841-51, 2015 May.
Article em En | MEDLINE | ID: mdl-25810411
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Ascórbico / Temperatura Alta / Carne Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Brasil
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Ascórbico / Temperatura Alta / Carne Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Brasil