The effect of dietary sodium octanoate on Ghrelin concentration and feed intake in chickens and turkeys: a comparative study

ABSTRACT: Active ghrelin (AG) is produced through the post-translational addition of n-octanoic acid to the amino residue Ser-3, making it the natural ligand for the ghrelin receptor. The synthesis of AG is contingent upon specific dietary fatty acids as substrates for the acylation process. Prior s...

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Principais autores:	N. Taofeek, D. Thompson, J. Rowland, P. Sanmartin, N. Ceron-Romero, E. Vroonland, O. Cintron, M. Rushing, K. McKee, S. Lopez, K. Blake, L. Shackelford, M. Baker, M. Verghese, J. Vizcarra
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2024-09-01
Series:	Poultry Science
Assuntos:	octanoate broiler turkey Ghrelin
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S0032579124005418
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