SUMMARY Poultry breast and thigh meat from broilers fed Orego-Stim had significantly reduced lipid oxidation. Reduced lipid oxidation can increase shelf-life and meat quality of breast and thigh meat by improved antioxidant status of meat….

To read the full article and for ongoing access to the Science & Tech Hub, please register. Alternatively, get in touch for more info at:

Already registered on another device? Click here to login.