Open AccessPerformance, Carcass Yield and Stress Level of Broilers Receiving a Ginger-Based Product in Diets with or Without Iodine
Author(s) -
Kátia Maria Cardinal,
Priscila de Oliveira Moraes,
P. G. da S. Pires,
Lucas de Marques Vilella,
Brenda Santaiana Prato,
Andréa Machado Leal Ribeiro
Publication year - 2020
Publication title -
international journal of poultry science
Language(s) - English
Resource type - Journals
eISSN - 1994-7992
pISSN - 1682-8356
DOI - 10.3923/ijps.2020.169.175
Subject(s) - yield (engineering) , iodine , zoology , food science , chemistry , biology , materials science , organic chemistry , metallurgy