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THE EFFECT OF DIFFERENT LEVELS OF PHYTASE ENZYME AND ORGANIC ACID ON PERFORMANCE AND CARCASS CARACTERSTICS OF BROILERS FED LOW PHOSPHOROUS DIETS

Siamak Shojaei, Sayed Ali Tabeidian, Majid Toghyani

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Key concepts: Phytase, Food science, Chemistry, Broiler, Enzyme, Animal science, Biology, Biochemistry

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THE EFFECT OF DIFFERENT LEVELS OF PHYTASE ENZYME AND ORGANIC ACID ON PERFORMANCE AND CARCASS CARACTERSTICS OF BROILERS FED LOW PHOSPHOROUS DIETS — Research Paper | ScholarLens