Open AccessOxidative Stability and Physico-chemical Properties of Meat from Broilers Fed with Dietary Neem Leaf Powder, Spirulina and their Combination
Author(s) -
Ravi KILLI,
Bharavi KAITHEPALLI,
Ravi Kumar Pentela,
Eswar Rao BANDI,
Vamsi Krishna BOBBA,
Satish Kumar S.V. CHITTURI
Publication year - 2015
Publication title -
notulae scientia biologicae
Language(s) - English
Resource type - Journals
eISSN - 2067-3264
pISSN - 2067-3205
DOI - 10.15835/nsb.7.4.9674
Subject(s) - tbars , spirulina (dietary supplement) , tenderness , broiler , food science , antioxidant , superoxide dismutase , chemistry , zoology , biology , lipid peroxidation , biochemistry , raw material , organic chemistry
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