Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

Publisher： Cambridge University Press

E-ISSN： 1751-732x|6|12|2031-2040

ISSN： 1751-7311

Source： animal, Vol.6, Iss.12, 2012-05, pp. : 2031-2040

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