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Comparative effect of dietary Morinda lucida leaf and Butylated hydroxyanisole (BHA) on carcass traits, meat quality, and oxidative stability of broiler chickens

Kazeem Dauda Adeyemi

2021Journal of Food Science and Technology27 citationsDOIOpen Access PDF

Topics & Concepts

Butylated hydroxyanisoleBroilerTBARSFood scienceChemistryBiologyAnimal scienceAntioxidantLipid peroxidationBiochemistryAnimal Nutrition and PhysiologyMeat and Animal Product QualityRabbits: Nutrition, Reproduction, Health
Comparative effect of dietary Morinda lucida leaf and Butylated hydroxyanisole (BHA) on carcass traits, meat quality, and oxidative stability of broiler chickens | Litcius