Thyme oil inclusion levels in a rabbit ration: Evaluation of productive performance, carcass criteria and meat quality under hot environmental conditions.

Abdel-Wareth, Ahmed A A; Taha, Eman M M; Südekum, Karl-Heinz; Lohakare, Jayant

Abdel-Wareth, Ahmed A A; Taha, Eman M M; Südekum, Karl-Heinz; Lohakare, Jayant.

Afiliação

Abdel-Wareth AAA; Department of Animal and Poultry Production, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt.
Taha EMM; Department of Food Science and Technology, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt.
Südekum KH; Institute of Animal Science, University of Bonn, Endenicher Allee 15, 53115 Bonn, Germany.
Lohakare J; Department of Agriculture-Animal Science, University of Arkansas at Pine Bluff, Pine Bluff, AR 71601, USA.

Anim Nutr ; 4(4): 410-416, 2018 Dec.

Article em En | MEDLINE | ID: mdl-30564761

Palavras-chave

Antioxidant; Essential oil; Meat characteristics; Nutrition; Production

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Anim Nutr Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Egito País de publicação: China

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google