Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat

Rahimi Drakhsh; ah; Mansoori Yarahmadi Hossein; Yaghobfar Akbar; Fakhraei Jafar

doi:10.21767/2572-5459.100037

Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat

Rahimi Drakhshandah, Mansoori Yarahmadi Hossein, Yaghobfar Akbar, Fakhraei Jafar

Published Date: 2017-11-08
DOI10.21767/2572-5459.100037

Rahimi Drakhshandah^1*, Mansoori Yarahmadi Hossein¹, Yaghobfar Akbar² and Fakhraei Jafar¹

¹Department of Animal Science, Arak Branch, Islamic Azad University, Arak, Iran

²Animal Science Research Institute, Agriculture, Education and Extension Organization, Karaj, Iran

*Corresponding Author:: Drakhshandah R
Department of Animal Science, Arak Branch
Islamic Azad University, Arak, Iran
Tel: 915423143680
Email: dr.rahimi1168@yahoo.com

Received date: September 19, 2017; Accepted date: November 6, 2017; Published date: November 8, 2017

Citation: Drakhshandah R, Hossein MY, Akbar Y, Jafar F ( 2107) Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat. J Anim Res Nutr Vol No 2: Iss no: 2: 17. doi: 10.21767/2572-5459.100037

Copyright: © 2017 Drakhshandah R. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Retraction Note

The article entitled “Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat” has been accepted for publication in Journal of Animal Research and Nutrition considering the statements provided in the article as personal opinion of the author which was found not having any conflict or biasness towards anything. As the article was an original research work done by authors meant to be expressed through publication.

Publisher took decision to make the article online solely based on the reviewers suggestion which considered the article not but a personal opinion of the author. However, it is found that the authors have conflict of interest towards publication of this article; therefore, article is being retracted from the journal.