农业科学学报（英文版）Issue(2)：387-393,7.
Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage inLingnanYellow Broilers
Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage inLingnanYellow Broilers
JIANG Shou-qun 1JIANG Zong-yong 1ZHOU Gui-lian 1LIN Ying-cai 1ZHENG Chun-tian1
作者信息
- 1. Guangdong Key Laboratory of Animal Breeding and Nutrition/Guangdong Public Laboratory of Animal Breeding and Nutrition/Key Laboratory of Animal Nutrition and Feed Science South China, Ministry of Agriculture/State Key Laboratory of Livestock and Poultry Breeding, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, P.R.China
- 折叠
摘要
关键词
Lingnan yellow broilers/isolfavone/meat quality/oxidative stability/glutathione peroxidase mRNAKey words
Lingnan yellow broilers/isolfavone/meat quality/oxidative stability/glutathione peroxidase mRNA引用本文复制引用
JIANG Shou-qun,JIANG Zong-yong,ZHOU Gui-lian,LIN Ying-cai,ZHENG Chun-tian..Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage inLingnanYellow Broilers[J].农业科学学报（英文版）,2014,(2):387-393,7.
