Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810111237
Authors: Aparna, N.
Karunakaran, R.
TANUVAS
Radhakrishnan, L.
Parthiban, M.
Rao, V. Appa
Title: OPTIMISING DIETARY NANO SELENIUM, OMEGA .3 FATTY ACIDS AND lactoba - Cellus TO PRODUCT FUNCTIONAL CHICKEN MEAT
Publisher: TANUVAS, Chennai
Language: en_US
Type: Thesis
Pages: 1-7
Agrotags: Veterinary Science
Animal Nutrition
Keywords: Veterinary Science, Animal Nutrition
Abstract: A research was conducted with the objective of optimizing dietary omega-3 fatty acids, Lactobacillus and nano selenium in broiler chicken to produce functional chicken meat. The research work was carried out in seven experiments viz., three in vitro and four in viva experiments. In the in viva experiment I (Feeding trial — l), the effect of different dietary omega-3 to omega-6 fatty acid ratios viz., Tl (control) starter -1:20 and finisher- 1:24, T2-1:1, T3-1:3, T4-l :5 and T5-1:7 on broiler chicken was studied. There was no significant difference in the production performances, chemical composition of meat and meat quality parameters.
Description: TNV_3010
Subject: Animal Nutrition
Theme: Animal Nutrition
These Type: Ph.D
Issue Date: 2017
Appears in Collections:Theses & Dissertations

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