Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism

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British Poultry Science, Vol. 49, Iss. 3, 2008-05 ,pp. : 299-307

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Dietary selenium increases vitamin E contents of egg yolk and chicken meat

By Skrivan M.   Marounek M.   Dlouha G.   SevcIkova S.  

British Poultry Science, Vol. 49, Iss. 4, 2008-07 ,pp. : 482-486

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Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat

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Effects of dietary Spirulina on meat colour in muscle of broiler chickens

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Effect of dietary oat administration on lipid stability in broiler meat

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