Effects of dietary humate supplementation to broilers on performance, slaughter, carcass and meat colour

ESENBUĞA N., MACİT M., Karaoglu M., Aksu M. İ., BİLGİN Ö. C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.88, no.7, pp.1201-1207, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 88 Issue: 7
  • Publication Date: 2008
  • Doi Number: 10.1002/jsfa.3199
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1201-1207
  • Keywords: broiler, humate, performance, carcass, pH, meat colour, storage, packaging, BREAST, QUALITY, ACID, RAW, PH, WEIGHT, PALE, SOFT
  • Eskisehir Osmangazi University Affiliated: No

Abstract

BACKGROUND: This experiment was designed to examine the effect of dietary humate supplementation primarily on pH and colour parameters of carcasses, breast fillets and drumsticks and, secondarily on performance and carcass characteristics in broilers.