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Influence of dietary genistein and polyunsaturated fatty acids on lipid peroxidation and fatty acid composition of meat in quail exposed to heat stress

Crossref DOI link: https://doi.org/10.1007/s11250-021-02933-7

Published Online: 2021-10-02

Published Print: 2021-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Orhan, Cemal

Sahin, Nurhan

Sahin, Kazim

Kucuk, Osman
Funding

Funding for this research was provided by:

firat university scientific research projects management unit (FUBAP-1542)
License Information

Text and Data Mining valid from 2021-10-01

Version of Record valid from 2021-10-01
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Article History

Received: 5 July 2021

Accepted: 23 September 2021

First Online: 2 October 2021

Declarations

:

: The experiment was conducted following animal welfare regulations at the Veterinary Control and Research Institute of Elazig, Turkey, with all procedures approved by the Institutional Animal Care and Use Committee.

: Not applicable.

: Not applicable.

: The authors declare no competing interests.

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