oa Agroanimalia - Die bekamping van visagtige bysmake by roosterkuikens. 3. Die invloed op karkassmaak, -vetsuursamestelling en lewervetsuursamestelling van ekstra cholien, metionien en plantolie in afrondingsrantsoene

Volume 10, Issue 4
  • ISSN : 0302-7104



The effect on the flavour of chicken carcasses of added choline chloride, DL-methionine and a blend of plant oil was studied in two experiments. Choline chloride was added at 1,5 g per kg, DL-methionine at 1,0 g per kg and a blended plant oil at 3% of the finisher diet of broilers.

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