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Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic and overall meat quality

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A study was conducted to investigate the effect of two dietary energy sources. soy bean oil. and sucrose on regulatory mechanisms of meat preservation. Twenty one day-old Hubbard commercial broilers were randomly allocated into two dietary treatment groups with six replicates per treatment. https://northwerstknivers.shop/product-category/folding-gentlemans/
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