Meat Session I - Eggs & Meat 2013
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
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MEAT SESSION I (Oggioni Hall) |
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11:30-12:00 |
Antioxidants to improve quality of poultry meat products: when and how?. |
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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. |
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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. |
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12:30-12:45 |
Effects of dietary yeast cell wall on carcass characteristics, humoral immune response and histopathological changes in broilers. |
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12:45-13:00 |
Influence of feed carotenoids on carcass and shank pigmentation of yellow chickens. |
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