Effects of soy isoflavone on performance, meat quality and antioxidative property of male broilers fed oxidized fish oil

Asian-Australasian Journal of Animal Sciences

Volumn 20, Issue 8, 2007, Pages 1252-1257

  Jiang, S Q ^a,b   Jiang, Z Y ^b   Lin, Y C ^b   Xi, P B ^b   Ma, X Y ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Antioxidation; Broiler; Isoflavone; Meat quality; Oxidized fish oil

Indexed keywords

AVES; GLYCINE MAX;

EID: 34548556571     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2007.1252     Document Type: Article

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