Effect of dietary supplementation of Ajwain, hot red pepper and black pepper on the performance, haemato-biochemical and carcass characteristics of Japanese quail

2017 ◽  
Vol 52 (3) ◽  
pp. 288 ◽  
Author(s):  
Deepika Tripathi ◽  
Ashoka Kumar ◽  
B.C. Mondal ◽  
Palod Joyti
Keyword(s):  
Japanese Quail ◽  
Carcass Characteristics ◽  
Dietary Supplementation ◽  
Black Pepper ◽  
Red Pepper

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation

2014 ◽  
Vol 172 ◽  
pp. 125-129 ◽  
Author(s):  
Won-Jae Song ◽  
Hye-Jung Sung ◽  
Sung-Youn Kim ◽  
Kwang-Pyo Kim ◽  
Sangryeol Ryu ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Gamma Irradiation ◽  
Black Pepper ◽  
Red Pepper ◽  
Escherichia Coli O157

scholarly journals Effect of dietary supplementation of cinnamon oil and sodium butyrate on carcass characteristics and meat quality of broiler chicken

2018 ◽  
Vol 11 (7) ◽  
pp. 959-964 ◽  
Author(s):  
Govindarajan Gomathi ◽  
Subramaniam Senthilkumar ◽  
Amirthalingam Natarajan ◽  
Ramasamy Amutha ◽  
Manika Ragavan Purushothaman
Keyword(s):  
Meat Quality ◽  
Sodium Butyrate ◽  
Broiler Chicken ◽  
Carcass Characteristics ◽  
Dietary Supplementation ◽  
Cinnamon Oil
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