Effects of dietary inclusion of essential oil blends on broiler performance, carcass characteristics and sensory quality of meat

被引：0
|
作者：
Schulze, H.
Plumstead, P.
Bento, H.
Ravindran, V. [1 ]
Ravindran, G. [1 ]
机构：
[1] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North, New Zealand
来源：
POULTRY SCIENCE | 2008年 / 87卷
关键词：
essential oils; broiler; performance;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：76 / 76
页数：1
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