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Milavic, J

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Measurements were performed at room temperature under a 480 nm excitation wavelength, a 530 nm emission wavelength, a manual PMT of 500, and a read height of 1.00 mm

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Improve meat quality and reduce lipid peroxidation In terms of carcass yield, breast meat characteristics, and poultry viscera, in most current studies, there is no difference in the relative weight of carcass, abdominal fat, breast meat, thigh and drumstick, liver, gizzard, pancreas, thymus, bursa of Fabricius, or spleen (the amount of MSM added ranges from 0.025% to 0.3%) [6,8,9,13]