Utilización de diferentes niveles de cúrcuma (Curcuma longa) 0.5; 1 y 1.5 % para la pigmentación de la carne de pollos de engorde
This work presents the evaluation of the use of different levels of turmeric for the meat pigmentation of broilers as an option to replace artificial pigmentants. In this study, 100 one-day-old broilers of the Cobb500, line were used, these were randomly distributed in 4 groups made up of 25 birds e...
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| 第一著者: | |
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/7017 |
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