- Volume 21 Issue 11
DOI QR Code
Effects of Hot Environment and Dietary Protein Level on Growth Performance and Meat Quality of Broiler Chickens
- Gu, X.H. (State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences) ;
- Li, S.S. (State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences) ;
- Lin, H. (Department of Animal Science, Shandong Agricultural University)
- Received : 2007.07.17
- Accepted : 2008.03.04
- Published : 2008.11.01
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
Supported by : National Natural Science Foundation of China
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