%0 Journal Article
	%A Majid Toghyani and  Abbas Ali Gheisari and  Ali Khodami and  Mehdi Toghyani and  Mohammad Mohammadrezaei and  Ramin Bahadoran
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 48, 2010
	%T Effect of Dietary Chromium Yeast on Thigh Meat Quality of Broiler Chicks in Heat Stress Condition
	%U https://publications.waset.org/pdf/12022
	%V 48
	%X This experiment was conducted to investigate the
effect of different levels of dietary chromium yeast (Cr-yeast) on
thigh meat quality of broiler chicks reared under heat stress
condition. Two hundred and forty Ross male chickens in heat stress
condition (33±3°C) were allocated to five treatments in a completely
randomized design. Treatments were supplemented with 0 (control),
200, 400, 800 and 1200 μg kg-1 Cr in the form of Cr yeast. Twelve
chicks from each treatment were slaughtered at 42 d, to evaluate
moisture, protein, lipid, pH and lipid oxidation of thigh meat.
Protein, moisture, lipid and pH of thigh meat were not affected by
supplemental Cr. Thigh meat lipid tended to decrease in broilers
received 1200 μg kg-1. Storage time increased lipid oxidation of
meat (P
	%P 920 - 923