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Asian-Australasian journal of animal sciences v.18 no.5, 2005년, pp.699 - 703   피인용횟수: 1

Effects of Graded Levels of Dietary Saccharomyces cerevisiae on Growth Performance and Meat Quality in Broiler Chickens

Zhang, A.W.    (Department of Animal Science, Chungnam National University   ); Lee, B.D.    (Department of Animal Science, Chungnam National University   ); Lee, K.W.    (Department of Animal Science, Chungnam National University   ); Song, K.B.    (Department of Food Science and Technology, Chungnam National University   ); An, G.H.    (Department of Food Science and Technology, Chungnam National University   ); Lee, C.H.    (Genebiotech Ltd.  );
  • 초록

    An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental diets with graded levels of SC at 0.0, 0.3, 1.0 and 3.0%. Each treatment consisted of six cages with 10 chicks per cage. Feed and water were provided ad libitum throughout the experiment that lasted for 5 wk. Birds were switched from starter to finisher diets at 3 wk of age. The average BW gains of broiler chickens increased (linear p 0.05) by dietary treatments up to 10 d of incubation. At 15 d of incubation, TBARS values of breast and thigh meats from all SC-treated groups were significantly lower (p


  • 주제어

    S.   cerevisiae .   Growth Performance .   Meat Qualities .   Broiler Chickens.  

  • 참고문헌 (31)

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  • 이 논문을 인용한 문헌 (1)

    1. 2009. "" Asian-Australasian journal of animal sciences, 22(4): 550~556     

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