Open AccessSupplementation with free methionine or methionine dipeptide improves meat quality in broilers exposed to heat stress
Author(s) -
Andressa de Freitas Dionizio,
Angélica de Souza Khatlab,
Claudete Regina Alcalde,
Eliane Gasparino,
Andresa Carla Feihrmann
Publication year - 2020
Publication title -
journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04530-2
Subject(s) - methionine , broiler , lipid oxidation , heat stress , chicken breast , food science , chemistry , zoology , biology , antioxidant , biochemistry , amino acid
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