Thiobarbituric Reactive Substance (TBARS) and sensory evaluation of breast chicken meat from broiler fed with Kappaphycus alvarezii and Sargassum polycystum seaweeds formulated feed

• Main Authors: Farah Nurshahida, Mohd Subakir, Nazikussabah, Zaharudin, Nurul Aini, Mohd Azman, N., Samat
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2022
• Subjects: QD Chemistry
• Online Access: http://umpir.ump.edu.my/id/eprint/37851/1/Food%20Research.pdf; http://umpir.ump.edu.my/id/eprint/37851/; https://doi.org/10.26656/fr.2017.6(S2).022; https://doi.org/10.26656/fr.2017.6(S2).022

Taste and health are significant quality considerations for both producers and consumers. Chicken provides an essential protein source for humans, in addition to other livestock supplies, and its intake can be altered to achieve a more usable food through the manipulation of broiler chicken diets. A...