Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality

Poultry Science

Volumn 89, Issue 4, 2010, Pages 752-760

  Schilling, M W ^a   Battula, V ^a   Loar, R E ^a   Jackson, V ^a   Kin, S ^a   Corzo, A ^a  

^a and Health Promotion ^*  (United States)

Author keywords

Distillers dried grains with solubles; Fatty acid composition; Meat quality; Proximate composition; Thiobarbituric acid reactive substance

Indexed keywords

FATTY ACID; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; CEREAL; CHICKEN; COLOR; COOKING; HUMAN; LIPID PEROXIDATION; MALE; MEAT; MECHANICAL STRESS; PH; SOLUBILITY; STANDARD; TASTE;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; CEREALS; CHICKENS; COLOR; COOKERY; FATTY ACIDS, NONESTERIFIED; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MALE; MEAT; SOLUBILITY; STRESS, MECHANICAL; TASTE; THIOBARBITURATES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 77953068086     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00385     Document Type: Article

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