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A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male(More)
This study assessed the effects of dietary selenium (Se), iodine (I) and a combination of both on growth performance, thyroid gland activity, carcass characteristics and the concentration of iodine(More)
Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine(More)
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