The chemical characteristics of organic iron sources and their relative bioavailabilities for broilers fed a conventional corn–soybean meal diet1
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Title
The chemical characteristics of organic iron sources and their relative bioavailabilities for broilers fed a conventional corn–soybean meal diet1
Authors
Keywords
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Journal
JOURNAL OF ANIMAL SCIENCE
Volume 94, Issue 6, Pages 2378-2396
Publisher
Oxford University Press (OUP)
Online
2016-05-14
DOI
10.2527/jas.2016-0297
References
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- White Beans Provide More Bioavailable Iron than Red Beans: Studies in Poultry (Gallus gallus) and an in vitro Digestion/Caco-2 Model
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- Effect of Intravenously Injected Manganese on the Gene Expression of Manganese-Containing Superoxide Dismutase in Broilers
- (2008) S. F. Li et al. POULTRY SCIENCE
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