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Effect of Maternal Selenium and Methionine on Poultry Products (Egg and Meat) Qualities and Oxidative Stability

By D. J. Wu, X. J. Pan, Z. G. Wang, Z. Q. Peng, L. Y. Zhao and Y. W. Zhang

Submitted: October 30th 2010Reviewed: May 9th 2011Published: September 12th 2011

DOI: 10.5772/18918

Downloaded: 2122

© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike-3.0 License, which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited and derivative works building on this content are distributed under the same license.

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D. J. Wu, X. J. Pan, Z. G. Wang, Z. Q. Peng, L. Y. Zhao and Y. W. Zhang (September 12th 2011). Effect of Maternal Selenium and Methionine on Poultry Products (Egg and Meat) Qualities and Oxidative Stability, Soybean and Nutrition Hany El-Shemy, IntechOpen, DOI: 10.5772/18918. Available from:

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