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Impact of dıfferent processıng of full-fat soybeans on broiler performance
soybean treatment expanding pancreatic hypertrophy heat treatment
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2016/2/23
The response of broilers to various conditions of expander processing of full-fat soybeans (FFSB) was studied in an experiment involving 5040 birds allocated to 10 dietary treatments with six replicat...
High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles
Broiler Post-mortem temperature Glycolysis Protein characteristics Water-holding capacity Phosphorylase
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2012/8/14
This study investigated the effect of early post-mortem temperature on broiler protein characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40 °C) until 4 h post-mo...
COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES
excision swabbing sampling microbiological broiler carcasses
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2012/8/14
Skin excision, swabbing with cotton wool and whole carcass rinse are three common samplingmethodsof poultry carcasses.Theobjective of this studywastocompare the three different sampling methods for en...
Nucleotides in broiler chicken diet: effect on breast muscles quality
dietary nucleotide meat broiler chicken
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2014/2/25
The study evaluated the effects of nucleotide dietary supplementation on the physical and nutritional characteristics of the Pectoralis major muscle of male broiler chickens (n = 60 000), divided into...
The Yeast Flora Occuring in the Trachea of Broiler Chicken
yeasts intestinal flora broiler chickens
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2009/3/23
The occurrence of bacteria as natural occupants of the intestinal flora of poultry is well documented. The incidence and composition of the yeast microflora, however, have received little attention. A...
Effect of Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens
Performance Broiler Chickens
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2008/11/26
A study was conducted to determine the response of broiler starter and finisher chicks to dietary levels of Lablab purpureus beans processed by boiling in water for 30 min at 100°C. For both the start...
Effect of Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens
Lablab purpureus Broiler Chickens
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2016/5/31
A study was conducted to determine the response of broiler starter and finisher chicks to dietary levels of Lablab purpureus beans processed by boiling in water for 30 min at 100 °C. For both the star...