- Volume 21 Issue 11
This study was conducted to determine the effect of hot environment and dietary crude protein level (CP) on performance, carcass characteristics, meat visual quality, muscle chemical composition and malondialdehyde (MDA) concentration of tissues in broilers. Two hundred and sixteen 21-d old Arbor Acre broilers were used in a
Hot Environment;Dietary Protein Level;Performance;Meat Quality;Broiler
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- Possible Effects of Delivering Methionine to Broilers in Drinking Water at Constant Low and High Environmental Temperatures vol.13, pp.1, 2014, https://doi.org/10.4081/ijas.2014.3013
- Periodic usage of low-protein methionine-fortified diets in broiler chickens under high ambient temperature conditions: effects on performance, slaughter traits, leukocyte profiles and antibody response vol.58, pp.7, 2014, https://doi.org/10.1007/s00484-013-0741-0
- The influences of ambient temperature and crude protein levels on performance and serum biochemical parameters in broilers vol.100, pp.2, 2015, https://doi.org/10.1111/jpn.12368
- Nutritional enrichment of broiler breast meat through dietary supplementation of Indian ginseng Withania somnifera and synbiotic substances under semi-arid climatic conditions vol.10, pp.11, 2017, https://doi.org/10.14202/vetworld.2017.1301-1306
- The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress vol.19, pp.2, 2017, https://doi.org/10.1590/1806-9061-2016-0404
Supported by : National Natural Science Foundation of China