Influence of dietary lipid sources on sensory characteristics of broiler meat

In: Book of Abstracts for the 10th World Conference on Animal Production
Authors:
S.P. Els University of the Free State, Faculty of Natural and Agricultural Sciences, P.O. Box 339, Bloemfontein 9300, South Africa

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A. Hugo University of the Free State, Faculty of Natural and Agricultural Sciences, P.O. Box 339, Bloemfontein 9300, South Africa

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C. Bothma University of the Free State, Faculty of Natural and Agricultural Sciences, P.O. Box 339, Bloemfontein 9300, South Africa

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F.H. De Witt University of the Free State, Faculty of Natural and Agricultural Sciences, P.O. Box 339, Bloemfontein 9300, South Africa

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H.J. Van Der Merwe University of the Free State, Faculty of Natural and Agricultural Sciences, P.O. Box 339, Bloemfontein 9300, South Africa

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Type:
Chapter
Pages:
144
DOI:
https://doi.org/10.3920/9789086865789_289

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