Effect of Sources and Inclusion Levels of Zinc in Broiler Diets Containing Different Vegetable Oils During Summer Season Conditions on Meat Quality

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1 Interntionl Journl of Poultry Science 13 (11): , 2014 ISSN Asin Network for Scientific Informtion, 2014 Effect of Sources nd Inclusion Levels of Zinc in Broiler Diets Contining Different Vegetle Oils During Summer Seson Conditions on Met Qulity N.A. Selim, Refie, Amir M., Aeer R. Khosht nd A.S. Ad El-Hkim Animl Production Reserch Institute, ARC, Dokki, Giz-12618, Egypt Astrct: The im of this study ws to evlute the interctions etween different dietry ftty cids' (FAs) ptterns, zinc sources nd levels on crcss nd met qulity trits of Co 500 roiler chicks. Broilers were fed diets contined two different oil sources (soyen oil minly composed of unsturted ftty cids, SO; or plm oil minly composed of sturted ftty cids, PO) nd within ech studied FAs source, three sources of zinc (zinc sulphte, ZS; zinc methionine, ZM; or nno-zinc oxide, NZO), ech t two levels, Recommended (R) equls to 100 mg Zn/kg diet for oth ZS nd ZM nd 40 mg/kg diet for NZO or high (H) equls to 200 mg Zn/kg diet for oth ZS nd ZM nd 80 mg/kg diet for NZO) in fctoril rrngement of 2 x 3 x 2. Results revel tht chicks fed diets contined SO hd significntly lower percentge of thigh skin, while, it hd higher drip loss nd ultimte ph (phu) of rest nd thigh muscles nd significntly improved ll sensory vlues of cooked met compred to those fed diets contining PO. While, those fed dietry PO significntly recorded lower MDA in met compred to the others fed diets contined SO. Birds fed NZO diets significntly recorded the lowest crcss, rest nd thigh skin percentges. Also, it significntly reduced rest drip loss nd significntly enriched their met with zinc y 41.4 nd 10.6%, respectively reltive to other two zinc sources. Concerning zinc levels, there were no significnt differences etween the two levels in ll prmeters studied except in muscles Zn content which ws significntly incresed y incresing dietry Zn level while, high dietry Zn level significntly reduced totl lipids in muscles. It could e concluded tht mong the exmined fctors using plm oil, nno zinc oxide t level of 80 mg/kg diet improved crcss trits nd met qulity of roiler rered under summer seson conditions. While more reserches concerning using nno-elements in roiler diets nd its sfety to humn consumption re needed. Key words: Broiler, nno zinc, orgnic zinc, inorgnic zinc, plm oil, soyen oil, met qulity INTRODUCTION High ir temperture in roiler houses is recognized s one of the min fctors negtively influencing vin productivity (Lu et l., 2007) nd met qulity (Aksit et l., 2006; Wng et l., 2009). In McKee nd Sms (1997) reported tht het-stressed irds re prone to disturnces in muscle energy metolism, with poultry rest muscles tht re the site of glycolytic metolism eing prticulrly susceptile. Sndercock et l. (2001) reported tht het stress leds to cid-se chnges in lood, ffects postmortem glycogen levels in muscle nd decreses ph of met. The initil muscle ph determines physicochemicl trits of met such s wter holding cpcity, color, therml drip nd tenderness of het-treted met (Young et l., 2004; Aksit et l., 2006; Wng et l., 2009). One of the gols of food scientists is to increse the nutritionl vlue of foods without compromising sensory qulity. In this regrd, polyunsturted ftty cids (PUFA), hve eneficil effects on humn helth (Food nd Nutrition Bord, 2002). Mny studies hve explored enrichment of chicken met with PUFA through ddition of dietry soyen oil (contins 84.5% of PUFA from totl ftty cids); (Smulikowsk nd Rutkowski, 2005). However, these ftty cids re prone to oxidtion nd, consequently, their inclusion in diet my produce off-tstes nd off-odors, therey reducing consumer cceptility of met (Pekel et l., 2012). On the other side, plm oil is rich in sturted ftty cid (46.2% of totl ftty cids). Concerning out oxidtion of met lipids, using plm oil in roiler diets is ttrctive ecuse its content of sturted ftty cids my e ssocited with positive influence on met firmness (Renner nd Hill, 1991). In ddition ccording to Egyptin prices, plm oil is reltively cheper compred to other oils/fts nd it possesses mny good qulities including more vitmin E content (ntioxidnt, 143 mg Vit. E/kg plm oil), which mkes it more stle (Pesti et l., 2002). Qulity of poultry met nd met products cn e influenced y vrious production nd processing fctors. Extending the shelf life of poultry met nd products is mjor gol for the poultry industry. Becuse fresh poultry met is highly perishle, it is essentil to mintin the shelf life of the product s long s possile Slim et l. (2012). The chnges tht occur in poultry met during storge re generlly chemicl nd microiologicl in Corresponding Author: Refie, Amir M., Animl Production Reserch Institute, ARC, Dokki, Giz-12618, Egypt 619

2 nture nd re primrily influenced y storge fctors t the sme metolizle energy contriution for ech such s time, temperture, oxygen vilility nd light source, using 3 x 2 x 2 fctoril rrngement (Tle 2). (Huis in't Veld, 1996). Little informtion is ville The vitmin-minerl premixes were free of zinc djusted regrding the effects of dietry micronutrient sources for the studied Zn forms nd levels, feed nd wter were nd supplementtion levels, on roiler chicken crcss, provided d liitum nd ll irds were sujected to the met qulity nd shelf life. The limited studies regrding sme mngeril procedures during the experiment. the effect of Zn on crcss trits of poultry mesured Dily mient temperture nd reltive humidity in only skin trits nd prt of crcss trits. Hess et l. roiler house during the experimentl period were (2001) found tht orgnic Zn supplementtion (40 recorded nd rnged etween 29.7 nd 34 C nd mg/kg, s forms of Zn-methionine or Zn-lysine) could 55-59%, respectively. Compring with strin reduce skin tering of the crcss in roilers. Rossi mngement recommendtions, these vlues men et l. (2007) lso reported tht orgnic Zn (45 mg of tht roilers were induced to high environmentl Zn/kg, with ddition of 60 mg of Zn/kg (ZnSO4) in the temperture during the experimentl period. sl diets) could minimize skin tering nd improve crcss ppernce of roilers. In nother report, Shin Slughtering nd crcss chrcteristics: Four irds et l. (2005) found tht Zn supplementtion (s forms of round the verge live ody weight of ech tretment ZnSO4 or Zn picolinte) could improve crcss weight of were slughtered t the end of experiment (35 dys of Jpnese quil. Tronin et l. (2007) concluded in their ge), then crcss chrcteristics including crcss, study tht orgnic Zn (Zn-glycine) could increse dominl ft, gilets (liver, gizzrd nd hert), s proportion of rest nd leg muscles, dressing percentges of live ody weight were recorded. Weights percentge nd ft content in the rest nd leg of rest muscles, drumstick nd thighs of smples muscles of roilers. Recently Erhimnezhd et l. were recorded s percentge of crcss weight nd (2013) confirmed the sme effect of Zn when used nno skin weight of every prt were recorded s percentge ZnO. They reported tht feeding roiler chicks on diet of its prt. After tht ll rest nd thigh smples contins 60 or 90 ppm nno-zo significntly incresed (96 smples) were weighed nd kept for 24 h t 4 C to rest nd thigh weight of Ross 308 roiler chicks complete the physicl nd chemicl nlysis of roiler compred with irds of control group. The ojective of met. this study ws to ssess the effects of dietry supplementl Zn sources nd levels on crcss trits Physicl mesurements nd met qulity of roilers when inclusion oils Drip loss: A totl of 96 smples (48 rest nd 48 thigh contining different PUFA content in roiler diet. smples) were used for drip loss nlysis. Brest fillets nd thigh were individully weighed, plced in Ziploc gs, stored t 4 C for 24 h. Smples were lightly lotted using filter pper efore reweighing. Drip loss% ws clculted s the percentge of the difference etween weights efore nd fter chilling for 24 h. nd divided y the first weight s descried y Senmhyk et l. (2012). MATERIALS AND METHODS Sources of supplementl zinc: Three sources of supplementl Zn to roiler diets were used in this study which were: zinc sulphte 98% (ZS; contins 35.5% Zn) s inorgnic form of Zn, zinc-methionine 62.8% (ZM; contins 12% Zn) s orgnic form of Zn or nnoprticles of zinc oxide 90% (NZO; contins 72% Zn) s nno form of Zn. NZO prepred s descried y Refie nd Eis (2014). Experimentl diets nd irds: This experiment ws conducted in Middle-Egypt Zone during summer seson months. Four hundred eighty dy-old unsexed Co 500 roiler chicks were distriuted into 12 tretments ech one contined 40 chicks with 10 chicks/replicte nd housed in open house. Chicks fed corn-soyen diet ccording to the experimentl design in 3 phses feeding system. All diets were formulted to sve ll strin nutritionl requirements (Tle 1). This study ws conducted to investigte the efficiency of three different zinc forms: inorgnic (ZS), orgnic (ZM), or nnoprticles (NZO); with two levels of supplementtion: recommended (R) or high level (H) on utiliztion of two different vegetle oils: soyen oil (SO) or plm oil (PO) Ultimte ph (phu): After 24 h of chilling smples of rest met nd thigh on 4 C, ultimte ph (phu) ws mesured using ph meter, provided y temperture control system, y proe method. The minimum depth to dopt ws 1 cm fter incision of the muscles s descried y Selim et l. (2013). Chemicl mesurements: Mixture (of equl weight) of rest nd thigh met of ech ird were stored on -20 C for 60 dys efore chemicl mesurements, then totl lipids, zinc (Zn) nd mlondildehyde (MDA) contents were determined y colorimetric methods using nlyticl kits produced y Biodignostic Compny, Egypt. Sensory evlution of cooked met: Smples of thigh of ech ird were pcked efore keeping t -20 C for

3 Tle 1: Feed ingredients nd clculted nlysis of the experimentl diets ---- Strter 1-10 dys Grower dys Finisher dys ---- Ingredients SO PO SO PO SO PO Yellow corn Soyen mel (44%) Corn gluten (60%) Soyen oil (SO) Plm oil (PO) Mono-clcium phosphte Limestone NCl Vit. Min. pre-mix* DL Methionine L-Lysine HCl Totl Clculted nlysis** Crude protein (%) ME (kcl/kg diet) Crude fier (%) Ether extrct (%) Clcium (%) Aville P (%) Lysine (%) Methionine (%) Methionine+Cystene (%) Sodium (%) *Ech 3 kg vit. nd min. premix contined: Vit. A IU, Vit. D IU, Vit. E IU, Vit. K mg, Vit. B mg, Vit B mg, Vit. B12 20 mg, Vit B mg, Nicin mg, Pntothenic cid mg, Folic cid 1500 mg, Biotin 150 mg, Choline Chloride mg, Copper mg, Iodine 1000 mg, Iron mg, Mngnese mg, Selenium 300 mg nd Colt 100 mg. **According to NRC (1994) Tle 2: Experimentl feeding tretments Tretment Oil sources SO * * * * * * PO * * * * * * Zinc sources ZS * * * * ZM * * * * NZO * * * * Zinc levels R 100 ppm 100 ppm 40 ppm 100 ppm 100 ppm 40 ppm H 200 ppm 200 ppm 80 ppm 200 ppm 200 ppm 80 ppm SO: Soyen oil; PO: Plm oil; ZS: Zinc sulphte; ZM: Zinc methionine; NZO: Nno-zinc oxide; R: Recommend nd H: High dys. The pnel test ws crried out to evlute the min chrcteristics of chicken met properties s tste, rom, texture nd overll cceptility. Smples were oiled (t 100 C for 20 min.) individully in wter without ddition of ny flvor enhncers. In this test, 10 prticipnts were served diced chicken smples with wter in etween to remove the remining flvor. The pnelists were requested to evlute the cooked smples with 3 digit code for tste, rom, texture nd overll cceptility on 9 point hedonic scle (1 = dislike extremely; 5 = neither like nor dislike; 9 = like extremely) s descried y Lopez-Ferrer et l. (1999). Sttisticl nlysis: Dt collected were sujected to nlysis of vrince using the generl liner model (GLM) procedure of SAS User's guide (SAS, 2001) to detect the effect of min fctors (oil sources, zinc sources nd levels). Duncn's Multiple Rnge test (Duncn's, 1955) ws used to seprte mens when seprtion ws relevnt. Sttisticl significnce ws ccepted t proility level of (p<0.05). RESULTS AND DISCUSSION Crcss trits: The crcss trits reported in this study were not ffected (p>0.05) y oil source (Tle 3). Incorportion of oil did not ffect (p>0.05) crcss percentge, percentge of rest or thigh muscles, or percentge of dominl ft, ut ffected (p<0.05) percentge of thigh skin (Tle 3). Birds fed diets contined soyen oil hd lower (p<0.05) percentge of thigh skin thn those fed diets contined plm oil nd no significnt differences (p>0.10) were found in these prmeters etween the two zinc level tretments. In this respect Ferrini et l. (2008) declred tht roiler crcss percentges were not ffected y dietry unsturted ftty cids tretment. 621

4 Tle 3: Effect of min fctors nd their interctions on crcss chrcteristics Brest Thigh Min effects Crcss +AF Gilets Met Skin Drum Thigh Skin (%) (%) (%) (%) (%)* stick (%) (%) (%)** Oil sources SO PO MSE p-vlue Zinc sources ZS ZM c NZO MSE p-vlue Zinc levels*** R H MSE p-vlue Interction effects Oil source* Zinc source Oil source* Zinc level Zinc source* Zinc level Oil source* Zinc source* Zinc level SO: Soyen oil; PO: Plm oil; ZS: Zinc sulphte; ZM: Zinc methionine; NZO: Nno-zinc oxide; R: Recommended nd H: High,,c: Mens in ech column, within ech item, ering the sme superscripts re not significntly different. *skin%: rest skin weight/rest weight 100, **skin% = thigh skin weight/thigh weight 100. ***R = 100 mg Zn of ZS, ZM or 40 mg Zn of NZO, H = 200 mg Zn of ZS, ZM or 80 mg Zn of NZO, + AF = Adominl ft Tle 4: Effect of min fctors nd their interctions on physicl Tle 5: Effect of min fctors nd their interctions on muscles zinc, mesurements of rest nd thigh MDA nd totl lipids Brest Thigh Zn MDA Totl lipid Drip Drip Min effects (mg/100 g) (mmol/100 g) (mg/100 g) Min effects loss (%) ph loss (%) ph Oil sources Oil sources SO SO PO PO MSE MSE p-vlue p-vlue Zinc sources Zinc sources ZS ZS ZM NZO MSE p-vlue p-vlue Zinc levels* Zinc levels R R H H MSE MSE p-vlue p-vlue Interction effect Interction effects Oil source* Zinc source Oil source* Zinc level Zinc source* Zinc level Oil source* Zinc source* Zinc level SO: Soyen oil, PO: Plm oil, ZS: Zinc sulphte, ZM: Zinc methionine, NZO: Nno-zinc oxide, R: recommended nd H: High,,c: Mens in ech column, within ech item, ering the sme superscripts re not significntly different ZM NZO MSE Oil source* Zinc source Oil source* Zinc level Zinc source* Zinc level Oil source* Zinc source* Zinc level SO: Soyen oil, PO: Plm oil, ZS: Zinc sulphte, ZM: Zinc methionine, NZO: Nno-zinc oxide, R: Recommended nd H: High,,c: Mens in ech column, within ech item, ering the sme superscripts re not significntly different. *R = 100 mg Zn of ZS, ZM or 40 mg Zn of NZO, H = 200 mg Zn of ZS, ZM or 80 mg Zn of NZO Regrding the diets contining Zinc sulphte, the chicks fed diets contining NZO recorded the lowest crcss, edile prts, rest skin nd thigh skin percentge. Skin represented pproximtely 60% of totl ody ft of roilers, while dominl ft represented 12% only (Ferrini et l., 2008). According to Ad El-Hkim et l. (2014) nd Refie nd Eis (2014) incorporting NZO to roiler diet t level of 80 mg/kg diet cn improve lipid metolism. Thus, percentge of ft in skin is reduced. These results re in contrst with those reported y Erhimnezhd et l. (2013) who indicted tht in comprison to the control group 60 nd 90 ppm nno- 622

5 Tle 6: Effect of min fctors nd their interctions on sensory score of cooked roiler met Min effects Tste Color Arom Texture Overll cceptility Oil sources SO PO MSE p-vlue Zinc sources ZS ZM NZO MSE p-vlue Zinc levels* R H MSE p-vlue Interction effects Oil source* Zinc source Oil source* Zinc level Zinc source* Zinc level Oil source* Zinc source* Zinc level SO: Soyen oil, PO: Plm oil, ZS: Zinc sulphte, ZM: Zinc methionine, NZO: Nno-zinc oxide, R: Recommended nd H: High,,c: Mens in ech column, within ech item, ering the sme superscripts re not significntly different. *R: 100 mg Zn of ZS, ZM or 40 mg Zn of NZO, H: 200 mg Zn of ZS, ZM or 80 mg Zn of NZO ZO/kg fed irds were resulted in significntly incresed significntly (p<0.05) incresed in fillets from irds fed rest nd thigh weight. On the other hnd, Shrm diets supplemented with Zn t 24 h post-deoning. et l. (2012) reported tht no ovious difference ws Ultimte ph ws significntly ffected y dietry zinc oserved in the orgn weights (liver, kidney nd rin) of sources (Tle 4) where the group of chicks fed diets control mice nd ZnO nnoprticles treted mice. Slim contined either ZM or NZO recorded reduction in et l. (2012) found tht zinc protente supplementtion phu of rest nd thigh muscles y 5.1 nd 6.8%, incresed the totl thickness of roiler chicks skin in respectively compring to those fed diets contined ZS. oth sexes nd mles hd thicker skin thn femles. Muscles ph plys n importnt role in rte of microil Orgnic Zn supplementtion hd higher rest fillet nd spoilge (Rey et l., 1976). High muscle ph produced totl rest (fillet+tender) yields s compred to the conditions tht mke drk-colored fillets more inorgnic tretment (Senmhyk et l., 2010). susceptile to cteril spoilge thn light-colored fillets (found in low muscle ph) when held t the sme Physicl mesurements: Results in Tle 4 show tht refrigerted storge conditions (Allen et l., 1997). Met chicks fed diets contined SO recorded higher drip loss with low ph hs lso een reported to decrese nd phu of rest nd thigh muscles compring to those tenderness (Brut, 1993) which is due to fed dietry PO. comintion of the degrdtion of lrge protein y Among Zn sources, smples of NZO group recorded µ-clpin nd smller proteins y cthepsins t ltter significnt reduction of rest drip loss eing 41.4% geing periods. Also, low muscle ph increse shelf-life compring to oth ZS nd ZM, lso it reduced drip loss of roiler met (Allen et l., 1997). of thigh smpls y 33.7 nd 11.9% compring to the All of the physicl prmeters studied ws not ffected determined vlues in smples of oth inorgnic zinc nd y zinc levels (Tle 4) except phu of thigh muscles orgnic zinc, respectively. Zn is necessry for the which ws significntly reduced in high zinc level. structure nd function of Cu-Zn superoxide dismutse, While Liu et l. (2011) reported tht supplementl Zn which is widely distriuted nd composes 90% of the significntly incresed ph vlues in roiler thigh muscle. totl superoxide dismutse, protecting the rin, lungs nd other tissues from oxidtion (Noor et l., 2002). We Chemicl mesurements: Effect of oil sources, zinc could speculte tht dietry Zn might increse sources nd levels on chicken muscles chemicl ntioxidnt function of the muscle then decrese the drip nlysis re presented in Tle 5. Chicks fed diets loss of muscle, in this connection, Liu et l. (2011) found incorported with PO recorded significntly lower MDA tht supplementl Zn decresed drip loss in roiler while, incresed totl lipid in muscles compring to rest nd thigh muscle. On the other hnd, those fed dietry SO. These results in greement with Senmhyk et l. (2012) reported tht drip loss ws (Smulikowsk nd Rutkowski, 2005; Pekel et l., 2012), 623

6 who reported high content of PUFA in SO which led to color (Powell, 2000). These results re in greement more lipid oxidtion of poultry met nd producing more with Bou et l. (2005) who found tht consumer of MDA. Also reports of Renner nd Hill (1991) nd Pesti cceptility scores of cooked drk chicken met fter et l. (2002) showed tht the richness of sturted ftty 74 dy or fter 18 month of frozen storge were not cids in PO reducing the oxidtion of lipids in roiler ffected y dietry zinc sources or levels. Also, these mets nd mke it more stle. results re inversely correlted with sensory scores Chicks fed dietry NZO recorded significntly higher (Mielche, 1995; Bou et l., 2001). Liu et l. (2011) muscles content of zinc y 10.6% compring to either concluded tht Supplementl Zn to roiler diets dietry ZS or ZM. By incresing NZO cellulr uptke Yu significntly incresed the redness vlue in rest et l. (2011) zinc retention in met is incresed, which muscle. indicte tht these chicken muscles enriched with n The overll results of this study showed eneficil importnt element such s Zn. Met products re one of effects of using plm oil nd nno zinc oxide in roiler the min sources of Zn (Sur et l., 1998) with high diets t level 80 mg/kg diet, where they could enhnce iovilility (Firwether-Tit, 1992). Although, this the physicl nd chemicl mesurements of roiler element is involved in wide rnge of iochemicl met nd could reduce lipid oxidtion. functions while, severl communities do not chieve the Although, using NZO resulted in decresing drip loss, recommended dily intkes of some elements, even in ph, MDA nd lipids contents of roiler met smples developed countries (Bou et l., 2004). So, y enriching nd incresing their Zn content. There is lck of studies roiler muscles with Zn, it could e one solution for this concerning sfety of using nno-elements in roiler prolem. In this respect Slim et l. (2012) reported tht diets. Also there re no interntionl guide lines to it yet. zinc proteinte supplementtion incresed the zinc contents of roilers thigh met. Conclusion: Using nno zinc oxide t 80 mg/kg diet in Chicks fed dietry ZM nd NZO significntly reduced roiler diets with plm oil during summer seson hs MDA level in muscles y 40.2% nd more thn twice positive effects on crcss trits nd met qulity. folds, respectively compring to chicks fed dietry ZS. Further reserches concerning using nno-elements in Altn et l. (2003) reported tht het stress cused roiler diets nd its sfety to humn consumption re collision lnce in lood ntioxidnt, incresed needed. oxidtion lipids in roiler met. While, incresing dietry ntioxidnts decresed TBARS vlues of roiler thigh muscle Vkili nd Rshidi (2011). Chicks fed diets contined NZO recorded significntly lower muscles totl lipids y 13.7 nd 14.5% compring to those fed diets contined ZS nd ZM, respectively. Compring to recommended zinc level, chicks fed high zinc level recorded significntly higher muscle Zn while, it reduced totl lipids. These results re in contrry with Slim et l. (2012) who concluded tht zinc concentrtion in roiler met ws not significntly influenced y supplementtion with orgnic zinc (Zinc proteinte). Sensory evlution of cooked met: Results detected in Tle 6 show tht there were significnt difference etween oil sources, where the group of chicks fed diets contined SO chieved higher degrees of tste, color, rom, texture nd overll cceptility. These results re in contrry with Bou et l. (2005) who found tht consumer cceptility scores of cooked drk chicken met fter 74 dy or fter 18 month of frozen storge were not ffected y ft source. Neither zinc source nor zinc level ffect ny of the cooked met prmeters. This effect my e due to the ility of Zn to ind myogloin nd increse its oxygention. Zinc lso inhiits mitochondril respirtion nd decreses the production of free rdicls y cting s n ntioxidnt, thus fcilitting the mintennce of met REFERENCES Ad El-Hkim, A.S., M. Refie, Amir, N.A. Selim nd Aeer R. Khosht, Alterntive motivtion of zinc supplementtion (Nno vs. Orgnic) in roiler diets: Effect on performnce nd lipid metolism under summer seson conditions. 4th mid. Poult. Summit-Beirut, Lenon, 2-5 Septemer. Aksit, M., S. Ylcin, S. Ozkn, K. Metin nd D. Ozdemir, Effects of temperture during rering nd crting on stress prmeters nd met qulity of roilers. Poult. Sci., 85: Allen, C.D., S.M. Russell nd D.L. Fletcher, The Reltionship of Broiler Brest Met Color nd ph to Shelf-Life nd Odor Development. Poult. Sci., 76: Altn, O., A. Puccuoglu, A. Altn, S. Konylioglu nd H. Byrktr, Effect of het stress on oxidtive stress, lipid peroxidtion nd some stress prmeters in roilers. Br. Poult. Sci., 44: Brut, S., Colour mesurements for evluting the ple soft exudtive (PSE) occurrence in turkey met. Food Res. Int., 26: Bou, R., F. Gurdiol, A.C. Brroet nd R. Codony, Effect of Dietry Ft Sources nd Zinc nd Selenium Supplements on the Composition nd Consumer Acceptility of Chicken Met. Poult. Sci., 84:

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