Betaine and nano-emulsified vegetable oil supplementation for improving carcass and meat quality characteristics of broiler chickens under heat stress conditions

Journal article

Open access

Peer reviewed

Frontiers in veterinary science, Vol.10, pp.1147020-1147020

27/03/2023

PMID: 37051513

Abstract

betaine

broiler chickens

carcass traits

heat stress

magic oil

meat quality

Veterinary Science

url

https://doi.org/10.3389/fvets.2023.1147020View

Published (Version of record) Open

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Title: Betaine and nano-emulsified vegetable oil supplementation for improving carcass and meat quality characteristics of broiler chickens under heat stress conditions
Creators - without role: Gamaleldin M. Suliman - King Saud University
Elsayed O. S. Hussein - King Saud University
Abdullah N. Al-Owaimer - , , , ,
Rashed A. Alhotan - King Saud University
Maged A. Al-Garadi - King Saud University
Jameel M. H. Mahdi - King Saud University
Hani A. Ba-Awadh - King Saud University
Mohammed M. Qaid - King Saud University
Ayman Abdel-Aziz Swelum - King Saud University
Abdulmohsen H. Alqhtani - King Saud University
Publication Details: Frontiers in veterinary science, Vol.10, pp.1147020-1147020
Publisher: Frontiers Media S.A
Identifiers: 9950753708331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article