XV European Symposium on the Quality of Eggs and Egg Products and XXI European Symposium on the Quality of Poultry Meat
Monday, September 16th 2013
Photo album of the Meat Session I
MEAT SESSION I (Oggioni Hall) |
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11:30-12:00 |
Antioxidants to improve quality of poultry meat products: when and how?. |
12:00-12:15 |
Effects of dietary enrichment with n-3 fatty acids on the quality of raw and processed breast meat of high and slow growth rate chickens. |
12:15-12:30 |
Effect of dietary zinc on broiler blood zinc protoporphyrin to heme ratio (ZPP/H), bone marrow color, and breast meat quality. |
12:30-12:45 |
Effects of dietary yeast cell wall on carcass characteristics, humoral immune response and histopathological changes in broilers. |
12:45-13:00 |
Influence of feed carotenoids on carcass and shank pigmentation of yellow chickens. |
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