Effects of Wood Vinegar Addition for Meat Quality Improvement of Old Layer
2005
Youn, B.S. (Hankyong National University, Ansung, Republic of Korea), E-mail: [email protected] | Nam, K.T. (Hankyong National University, Ansung, Republic of Korea) | Chang, K.M. (Hankyong National University, Ansung, Republic of Korea) | Hwang, S.G. (Hankyong National University, Ansung, Republic of Korea) | Choe, I.S. (Hankyong National University, Ansung, Republic of Korea)
This study was designed to estimate effect of wood vinegar on meat quality in old Layer which was low production and low economic value. The old layer chickens were used to resource for income increase of layer farm and protein supply. Two hundred forty Isa Brown chickens were assigned with control(Broiler feed), Treatment 1(Broiler feed with addition of domestic wood vinegar 0.8%) and Treatment 2(Broiler feed with addition of foreign wood vinegar 0.4%). Feed intake of control group was lower 3g than other treatments.
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