Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat

Poultry Science

Volumn 88, Issue 2, 2009, Pages 398-405

  Kim, Y J ^a   Jin, S K ^b   Yang, H S ^b  

^a Daegu University   (South Korea)

^b Gyeongsang National University   (South Korea)

Author keywords

Broiler chicken; Cholesterol; Garlic bulb; Garlic husk; Quality characteristics

Indexed keywords

ALLIUM SATIVUM; AVES; GALLUS GALLUS; GLYCINE MAX; ZEA MAYS;

CHOLESTEROL; FATTY ACID;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BLOOD; CHICKEN; DIET; DIET SUPPLEMENTATION; DIETARY FIBER; GARLIC; HUMAN; MALE; MEAT; PHYSIOLOGY; SENSATION; STANDARD;

ANIMAL FEED; ANIMALS; CHICKENS; CHOLESTEROL; DIET; DIETARY FIBER; DIETARY SUPPLEMENTS; FATTY ACIDS; GARLIC; HUMANS; MALE; MEAT; SENSATION;

EID: 63249115960     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2008-00179     Document Type: Article

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