Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat

Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat

The present study aims to investigate the effect of dietary supplementation based on a blend of microencapsulated organic acids (sorbic and citric) and essential oils (thymol and vanillin) on chicken meat quality. A total of 420 male Ross 308 chicks were randomly assigned to two dietary treatments:...

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Bibliographic Details
Main Authors: Alessandro Stamilla, Nunziatina Russo, Antonino Messina, Carmine Spadaro, Antonio Natalello, Cinzia Caggia, Cinzia L. Randazzo, Massimiliano Lanza
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Animals
Subjects:
essential oils
organic acids
poultry meat
feed additive
meat shelf-life
meat quality
Online Access:https://www.mdpi.com/2076-2615/10/4/640

Internet

https://www.mdpi.com/2076-2615/10/4/640

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