{"title":"双歧杆菌基础上益生菌使用的火鸡肉品质","authors":"Pogodaev Vladimir A., Tsebro Sergey V.","doi":"10.30975/2073-4999-2022-24-4-11-15","DOIUrl":null,"url":null,"abstract":"Effect of different regimes of probiotic usage at the base of bifidobacteria Bifidobacterium bifidum on turkey meat qualities has been considered in the paper. Young poultry being raised with these preparations usage has good slaughter and meat qualities, has better carcass morphological composition and high meat-bone and muscle-bone indices.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"332 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Turkey meat qualities with probiotic usage at the base of bifidobacteria\",\"authors\":\"Pogodaev Vladimir A., Tsebro Sergey V.\",\"doi\":\"10.30975/2073-4999-2022-24-4-11-15\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Effect of different regimes of probiotic usage at the base of bifidobacteria Bifidobacterium bifidum on turkey meat qualities has been considered in the paper. Young poultry being raised with these preparations usage has good slaughter and meat qualities, has better carcass morphological composition and high meat-bone and muscle-bone indices.\",\"PeriodicalId\":228771,\"journal\":{\"name\":\"Poultry and Chicken Products\",\"volume\":\"332 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Poultry and Chicken Products\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30975/2073-4999-2022-24-4-11-15\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Poultry and Chicken Products","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30975/2073-4999-2022-24-4-11-15","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Turkey meat qualities with probiotic usage at the base of bifidobacteria
Effect of different regimes of probiotic usage at the base of bifidobacteria Bifidobacterium bifidum on turkey meat qualities has been considered in the paper. Young poultry being raised with these preparations usage has good slaughter and meat qualities, has better carcass morphological composition and high meat-bone and muscle-bone indices.
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