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Carcass characteristics and sensory attributes of broiler chicken supplemented with dietary combinations of linseed oil and natural antioxidant

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Title Carcass characteristics and sensory attributes of broiler chicken supplemented with dietary combinations of linseed oil and natural antioxidant
Not Available
 
Creator Mech A,
Sejian V,
Suganthi RU,
Awachat V,
Veeranna RK
 
Subject Carcass characteristics
sensory attributes
sensory attributes
antioxidant
 
Description Not Available
A Study was conducted to evaluate the effect of feeding linseed oil (LO) in combination with either curry leaf powder, ginger powder or turmeric powder on performance, carcass quality and sensory characteristics in broiler chicken until six weeks of age. Day old Vencobb broiler chicks (n=150) were randomly allotted to following five dietary treatments (30/group): 2% vegetable oil/control (C), 2% linseed oil (LO), 2% LO+ 0.5% curry leaf powder (L+C), 2% LO + 0.5% ginger powder (L+G) and 2% LO + 0.5% turmeric powder (L+T). At the end of 6th weeks, it was observed that in terms of total weight gain, control (C) and natural antioxidant supplemented groups performed significantly (P
ICAR-NIANP
 
Date 2020-06-11T10:15:40Z
2020-06-11T10:15:40Z
2019-01-17
 
Type Research Paper
 
Identifier Mech A, Sejian V, Suganthi RU, Awachat V, Veeranna RK. 2019. Carcass characteristics and sensory attributes of broiler chicken supplemented with dietary combinations of linseed oil and natural antioxidant. Indian Journal of Poultry Science, 54:27-31.
0974-8180
http://krishi.icar.gov.in/jspui/handle/123456789/37006
 
Language English
 
Relation Not Available;
 
Publisher Indian Journal of Poultry Science