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2011•Korean Journal for Food Science of Animal ResourcesOpen access

Influence of Various Levels of Organic Zinc on the Live Performance, Meat Quality Attributes, and Sensory Properties of Broiler Chickens

H.M. Salim, Hak-Rim Lee, Cheorun Jo, Soo Kee Lee, Bong-Duk Lee

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Key concepts: Broiler, Food science, Chicken breast, Meal, Animal science, Biology, Chemistry

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Influence of Various Levels of Organic Zinc on the Live Performance, Meat Quality Attributes, and Sensory Properties of Broiler Chickens — Research Paper | ScholarLens