Determining tolerance of Japanese quail to different dietary fat peroxidation values by supplementation with Rosemary and Aloe Vera on performance and meat quality
Mohammad Ghasemi-Sadabadi, T. Veldkamp, Marinus van Krimpen, Yahya Ebrahimnezhad, Jamshid Ghiasi Ghalehkandi, Alireza Salehi, Mirmojtaba Didehvar, Mohammadreza Khodaei, Amin Mehdizadeh
Topics & Concepts
Aloe veraFeed conversion ratioAntioxidantLipid peroxidationFood scienceQuailTriglycerideMalondialdehydeChemistryAnimal scienceBiologyCholesterolBiochemistryEndocrinologyBody weightBotanyAnimal Nutrition and PhysiologyMeat and Animal Product QualityAntioxidant Activity and Oxidative Stress