OPTIMISING DIETARY NANO SELENIUM, OMEGA .3 FATTY ACIDS AND lactoba - Cellus TO PRODUCT FUNCTIONAL CHICKEN MEAT

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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
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
Keywords
Veterinary Science, Animal Nutrition
Citation