Articles citing this paper
Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum)
N. Puvača A F , Lj. Kostadinović B , S. Popović B , J. Lević B , D. Ljubojević C , V. Tufarelli D , R. Jovanović E , T. Tasić B , P. Ikonić B and D. Lukač A
+ Author Affiliations
- Author Affiliations
A Faculty of Agriculture, Department of Animal Science, University of Novi Sad, Trg Dositeja Obradovića 8, 210000 Novi Sad, Serbia.
B Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
C Scientific Institute of Veterinary Medicine ‘Novi Sad’, Rumenački put 20, 21000 Novi Sad, Serbia.
D Department of DETO, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, Casamassima 3, 700100 Valenzano, Italy.
E Institute for Science Application in Agriculture, Bulevar Despota Stefana 68, 1000 Belgrade, Serbia.
F Corresponding author. Email: nikola.puvaca@gmail.com
Animal Production Science 56(11) 1920-1927 https://doi.org/10.1071/AN15115
Submitted: 10 March 2015 Accepted: 13 May 2015 Published: 6 July 2015
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