Effect of dietary baker's yeast on meat qualıty of broiler chicks

Suzan YALÇIN

Makale detayları

Effect of dietary baker's yeast on meat qualıty of broiler chicks

Yazarlar:

Suzan YALÇIN

Ana Başlıklar:

Hayvancılık

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 1993 Vol.40 Issue 04, pp.0-0

Belge Tipi:

Makale

Yayın Tarihi:

12/1992

Belge Dili:

Türkçe

Document ID (Org No.):

2000852597

Anahtar kelimeler:

Özet:

 

This study was conducted to evaluate the iffects of rations
containing 2.5-20 % of baka'j 'yeast on the quality of broiter meat.
Totally 200 daily Ross P M3 broiler chicks were used. They were divided
info one control group and four treatment groups, each containing 40 broiler
chicks. Feed and water was provided ad !ibitum throughout the 45-day experimental period.
At the end of the experiment, six broilers (three male and three female)
were slaughtered from eaeh group. Bmiler meat was analyzed for chemical and
organoleptic traits.
It is concluded that yeast supplementation to the broiler chicks raUons up
to 20 % had no adverse effects on meat qııa!ilj'.

Makale detayları

Effect of dietary baker's yeast on meat qualıty of broiler chicks

Yazarlar: Suzan YALÇIN

Ana Başlıklar: Hayvancılık

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi 1993 Vol.40 Issue 04, pp.0-0

Belge Tipi: Makale

Yayın Tarihi: 12/1992

Belge Dili: Türkçe

Document ID (Org No.): 2000852597

dietary baker's

meat qualıty

broiler chicks

Sayı

Yazarlar:

Suzan YALÇIN

Ana Başlıklar:

Hayvancılık

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 1993 Vol.40 Issue 04, pp.0-0

Belge Tipi:

Makale

Yayın Tarihi:

12/1992

Belge Dili:

Türkçe

Document ID (Org No.):

2000852597