Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin e supplementation given to turkeys on oxidative status and breast meat quality characteristics

  1. Rey, A.I.
  2. Segura, J.
  3. Olivares, A.
  4. Cerisuelo, A.
  5. Piñeiro, C.
  6. López-Bote, C.J.
Aldizkaria:
Poultry Science

ISSN: 1525-3171,  0032-5791

Argitalpen urtea: 2015

Alea: 94

Zenbakia: 6

Orrialdeak: 1259-1269

Mota: Artikulua

DOI: 10.3382/PS/PEV091 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus