تأثير إضافة مستويات مختلفة من المواد غير القابلة للتصبن المستخلصة من زيت النخيل الأحمر في التركيب الكيميائي و المحتوى المايكروبي للحم فروج اللحم المفروم و المخزون بالتجميد لمدد مختلفة
This study was conducted to investigate the effect of adding the unsaponifiable matters extracted from crude red palm oil in concentration 0.03, 0.06 and 0.09% for T2, T3 ,T4 and the synthetic antioxidant Butelated hydroxyl anisole (BHA) in concentration 0.01% for T5, while T1 without any adding in...
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| Veröffentlicht in: | مجلة علوم الدواجن العراقية : مجلة علمية محكمة. 2021, Vol.15 (1), p.1-9 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | ara ; eng |
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| Online-Zugang: | Volltext |
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| Zusammenfassung: | This study was conducted to investigate the effect of adding the unsaponifiable matters extracted from crude red palm oil in concentration 0.03, 0.06 and 0.09% for T2, T3 ,T4 and the synthetic antioxidant Butelated hydroxyl anisole (BHA) in concentration 0.01% for T5, while T1 without any adding in chemical composition and microbial contant of frozen minced poultry meat stored for 1, 15,30 and 45 days. Recent study showed that the treatments that included the added to unsaponifiable matters recorded asignificant (P |
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| ISSN: | 1817-0927 |