Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage

By McIvor D.   Baccus-Taylor G.S.H.   Comissiong E.A.  

British Poultry Science, Vol. 43, Iss. 2, 2002-05 ,pp. : 218-222

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat

By          

British Poultry Science, Vol. 55, Iss. 5, 2014-09 ,pp. : 576-584

Taylor & Francis Ltd

Access to resources Recommend Favorite

Killing of spent laying hens using CO₂ in poultry barns

By Berg C   Yngvesson J   Nimmermark S   Sandström V   Algers B  

Animal Welfare, Vol. 23, Iss. 4, 2014-09 ,pp. : 445-457

Universities Federation for Animal Welfare

Access to resources Recommend Favorite

Effects of dietary polysavone (Alfalfa extract) and chlortetracycline supplementation on antioxidation and meat quality in broiler chickens

By Dong X.F.   Gao W.W.   Su J.L.   Tong J.M.   Zhang Q.  

British Poultry Science, Vol. 52, Iss. 3, 2011-06 ,pp. : 302-309

Taylor & Francis Ltd

Access to resources Recommend Favorite

The effect of α-tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and the oxidative stability of meat in broilers

By Voljč M.   Levart A.   Žgur S.   Salobir J.  

British Poultry Science, Vol. 54, Iss. 1, 2013-02 ,pp. : 144-156

Taylor & Francis Ltd

Access to resources Recommend Favorite