A decrease in dietary energy concentration contributed to a highly significant increase in the water-holding capacity (WHC) of meat and natural drip loss, an increase in pH 15 , an increase in color lightness, a decrease in redness, an increase in the fat content of meat, and a decrease in malondialdehyde (MDA) concentration. status released display-pdf yes is-olf no is-manuscript no is-preprint no is-journal-matter no is-scanned no is-retracted no Received 2018 Sep 10; Accepted 2018 Dec 18; Collection date 2019. 1.
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The effect of herbal feed additive on the growth performance, carcass characteristics and meat quality of broiler chickens fed low-energy diets.
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