ăn chăn nuôi gà thịt”, Tạp chí Khoa học và Công nghệ trường Đại học Hùng Vương,tập 16, Số 3 (2019): 3–9
29. Trần Thanh Vân, Nguyễn Duy Hoan, Nguyễn Thị Thúy Mỵ (2015), Giáo trình chăn nuôi gia cầm,Nxb Nông nghiệp, Hà Nội, tr. 28 – 33, 40.
30. Trần Thanh Vân, Nguyễn Thị Thúy Mỵ, Nguyễn Thị Ngọc Lan (2020), “ Ảnh hưởng của việc bổ sung Acid Park 4 Way 2X đến khả năng sản xuất thịt của gà F1 (trống Ri X mái Lương phượng)” , Tạp chi KHKT Đại học Thái Nguyên, 225(01):220-226
2. Tài liệu tiếng Anh
31. Almasi A., Andrassyne B. G., Milisits G., Kustosne P. O., and Suto Z., (2015). “Effects of different rearing systems on muscle and meat quality traits of slow - and medium - growing male chickens”, British Poultry Science Journal, 56: 320 – 324
32. Akbari.S. M, Sadegi A. A, Amin Afshar M., Shawrang P. and Chamani M. (2017) “ The effect of Energy sources and levels on performance and breast amino acids profile in Cobb500 broiler chicks” Iranian Jounal of applied animal science (2017)7(1), 129-137, 2017) 7(1), 129-137
33. Barbut S., (2002), Poultry products processing. An industryguide (1st ed.). London: CRC Press. 548 p. ISBN9781587160608.
34. Barbut S., Zhang L., Marcone M., (2005), Efects of pale, normal, and dark chicken breast meat onmicrostructure, extractable proteins, and cooking of marinated illets, Poultry Science. 2005;84(5):797-802. DOI: 10.1093/ps/84.5.797
35. Barroeta A.C., (2007), Nutritive value of poultry meat: Relationship between vitamin E and PUFA.Worlds Poultry Science Journal. 2007;63(2):277-284. DOI:10.1017/S0043933907001468
Có thể bạn quan tâm!
- Sinh Trưởng Tương Đốivà Sinh Trưởng Tuyệt Đối Của Gà Thí Nghiệm 2 Qua Các Tuần Tuổi
- Tiêu Tốn Thức Ăn/kg Tăng Khối Lượngcủa Gà Thí Nghiệm 2
- Nghiên cứu đánh giá hiệu quả của algimun đến gà cobb 500 và gà ri lai ri x lương phượng nuôi chuồng hở tại Thái Nguyên - 12
Xem toàn bộ 104 trang tài liệu này.
36. Bressan M. C. , Beraquet N. J., (2002), Efeito de fatores pré-abate sobre a qualidade da carne de peitode frango (Efect of pre-slaughter factors on chicken breast meat). Ciência Agrotécnica.2002;26(5):1049-1059
37. Bianchi M., Ferioli F., Petracci M., Caboni M., and Cavani C. ,(2009), The influence of dietary lipid source onquality characteristics of raw and processed chicken meat.European Food Research and Technology, vol. 229,p. 339-348. http://dx.doi.org/10.1007/s00217-009-1060-x
38. Burdock, G. A., Carabin, I. G., Griffiths, J. C., 2006. Theimportance of GRAS to the functional food and nutraceuticalindustries. Toxicology, vol. 221, no. 1, p. 17-27.http://dx.doi.org/10.1016/j.tox.2006.01.012PMid:16483705
39. Castellini C., Mugnai C., Dal Bosco A., Efect of conventional versus organic method ofproduction on the broiler carcass and meat quality. Meat Science. 2002;60(3):219-225.DOI: 10.1016/S0309-1740(01)00124-3
40. Chanbers J., R., (1990), “Genetic of growth and meat production in chicken”, Poultry breeding and genetics, R., D., Cawforded Elsevier Amsterdam – Holland, pp. 627 – 628.
41. Chouliara E., Karatapanis A., Savvaidis I., Kontominas M., G., 2007. Combined effect of oregano oil and modifiedatmosphere packaging on shelf-life extension of fresh chickenbreast meat, stored at 4 °C. Food Microbiology, vol. 24, no. 2,p. 607-617. http://dx.doi.org/10.1016/j.fm.2006.12.005PMid:1741831
42. Doktor J., Połtowicz K., Efect of transport to the slaughterhouse on stress indicators andmeat quality of broiler chickens. Annals of Animal Science.2009;9(3):307-317.Availablefrom: htp://www.izoo.krakow.pl/czasopisma/annals/2009/3/10.pdf [Accessed: 2017-11-22]
43. Droval AA., Benassi VT., Rossa A., Prudencio SH., Paião FG., Shimokomaki M., Consumeratitudes and preferences regarding pale, soft, and exudative broiler breast meat. Journalof Applied Poultry Research. 2012;21(3):502-507. DOI: 10.3382/japr.2011-00392
44. Duggal JK., Singh M., Atri N., Singh PP., Ahmed N., Pahwa S., Molnar J., Singh S., KhoslaS., Arora R., Efect of niacin therapy on cardiovascular outcomes in patients with coronary artery disease. Journal of Cardiovascular Pharmacology and Therapeutics.2010;15(2):158-166. DOI: 10.1177/1074248410361337
45. Gracia M., I., M., J., Aranibar R., Lazaro P., Medel,and G., G., Mateos. 2003. Alpha-amylase supplementation ofbroiler diets based on corn. Poult. Sci. 82:436–442
46. Glamoclija N., Starčević M., Janjić N., Ivanović J., Bošković M., Djordjević J., Marković R., Baltić MZ., The efect of breed line and age on measurements of ph-value as meat quality parameter in breast muscles (m. pectoralis major) of broiler chickens. Procedia FoodScience. 2015;5:89- 92. DOI: 10.1016/j.profoo.2015.09.023
47. FAO (2008). Poultry Production System in Vietnam. Prepared by Nguyen Van Duc and T. Long. GCP/RAS/228/GER Working Paper No. 4. Rome
48. Flores C.A., Duong T., Askelson Dersjant-Li K., Gibbs A., Awati and J.,T., Lee (2019), “Effects of Direct Fed-Microorganisms and EnzymeBlend Co-Administration on Growthperformancein Broilers Fed Diets With or Without Antibiotics” 2019 J. Appl. Poult. Res. 28:1181– 1188http://dx.doi.org/10.3382/japr/pfz084
49. Jaap R.,G., and Harvey W., R., (1969), Results of selection for eigh - week body weight in three BroilerPopulations of chickens, Poultry Sci, 1137 - 1138.
50. Jull M., A., (1923), Differential sex - growth cuves in barred Plymouth Roch chickens, Scien Agri, 58 - 65.
51. Haščík P., Trembecká L., Bobko M., Čuboň J., BučkoO and Tkáčová J., (2015), “Evaluation of meatquality after application of different feed
additivesin diet of broiler chickens”, Scientific Journal forFood Industry, 9(1): pp. 174 - 182.
52. Knizetova H., Hyanck J., Knize B., and Roubicek J., (1991), Analysis of growth curves of the fowl in chickens, Poultry Sci , 32.
53. Houshmand M., Azhar K., Zulkifli I., Bejo M.,H., and Kamyab A., (2011), Effects of non-antibiotic feed additives on performance, nutrient retention, gut ph, and intestinal morphology ofbroilers fed different levels of energy.
J. Appl. Poult. Res. 20,121-128
54. Leeson S., and Summers J.,D., (2001), Nutrition of the Chicken.Published by University Books, Ontario, Canada.
55. Kalakuntla S., Nagireddy NK., Panda AK., Jatoth N., Thirunahari R., Vangoor RR., Efectof dietary incorporation of n-3 PUFA polyunsaturated faty acids rich oil sources onfaty acid proile, keeping quality and sensory atributes of broiler chicken meat. Animalutrition. 2017;3(4):386-391. DOI: 10.1016/j.aninu.2017.08.00
56. Kissel C., Lourenço Soares A., Rossa A., Shimokomaki M., Functional properties of PSE(Pale, Soft, Exudative) broiler meat in the production of mortadella Brazilian Archivesof Biology and Technology. 2009;52:213- 217. DOI: 10.1590/S1516-89132009000700027
57. Kralik Z., Kralik G., Grčević M., Hanžek D., Biazik E., Pokazatelji tehnoloških svojstavaprsnog mišićnog tkiva različitih genotipova pilića (Breast muscle technological quality traits of diferent chicken genotypes), In: Proceedings of 48th Croatian and 8thInternational Symposium on Agriculture; 17-22 February 2013; Dubrovnik, Croatia;2013. pp. 755-759
58. Kralik G., Škrtić Z., Kralik Z., Đurkin I., Grčević M., Kvaliteta trupova i mesa Cobb 500 IHubbard Classic brojlerskih pilića (Carcass quality of Cobb 500 and Hubbard Classicbroiler chickens), Krmiva. 2011;53(5):179-186. Available from:
htps://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=130101 [Accessed: 2017-11-22]
59. María García Suárez, (2018) “Patented seaweed technology helps immunity and production” International Poultry Production Volume 26 Number 7
60. Martin Mellen, Adriana Pavelková, Peter Haščík, Marek Bobko, Juraj Čuboň (2014), “Sensory evsluation of Cobb500 chicken meat after application of differenent additives in their nutrition” Potravinarstvo, vol. 8, 2014, no. 1, p. 184-189
61. Medic H., Vidacek S., Sedlar K., Šatovic V., Petrak T., (2009), Utjecaj vrste i spolaperadi te tehnološkogprocesa hlađenja na kvalitetu mesa Meso,11(4):223 - 231.
62. Nahashon S., N., Adefope N., Amenyenu A., and Wright D., (2005) Effects of dietary metabolizable energy and crude proteinconcentrations on growth performance and carcascharacteristics of french guinea broilers. Poult. Sci. 84, 337344
63. National Research Council., 1994, Nutrient Requirements of Poultry, 9th edition. National Academy Press. Washington, DC.
64. North M.,O., Bell P., D., (1990), Commercial chickken production manual, (Fourth edeition), Van Nostrand Reinhold, New York .
65. Pan A., Sun Q., Bernstein A., M., Schulze M., B., Manson J., E., Willet WC., Hu FB., Red meatconsumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated metaanalysis. American Journal of Clinical Nutrition. 2011;94(4):1088-1096. DOI: 10.3945/ajcn.111.018978