The effect of different levels of vitamin C on performance, carcass characteristics, digestive organs, immunity, blood parameters, liver enzymes, cecal microflora, evaluation of meat taste and fatty acid profile of breast meat of broilers -
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Λεπτομέρειες άρθρου
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Naddaf-Fahmideh, M., Seidavi, A., & Bouyeh, M. (2024). The effect of different levels of vitamin C on performance, carcass characteristics, digestive organs, immunity, blood parameters, liver enzymes, cecal microflora, evaluation of meat taste and fatty acid profile of breast meat of broilers: -. Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας, 74(4), 6525–6542. https://doi.org/10.12681/jhvms.31542
- Τεύχος
- Τόμ. 74 Αρ. 4 (2023)
- Ενότητα
- Research Articles
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