Growth performance and antioxidant response of broiler chicken fed oxidized lipids with or without phytogenic feed additives

The aim of this study was to test the in vivo antioxidant capacity in broilers of two phytogenic additives, one derived from olive pomace (OE) and an encapsulated product based on Capsicum sp., black pepper, and ginger (SPICY), in a challenge using oxidized lipids in the feed. A total of 720 one-day...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Fernando Sevillano, Alexis J. Maldonado-Ortiz, Javier Herrero-Encinas, Ana I. Rey, David Menoyo
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2026-04-01
Цуврал:	Poultry Science
Нөхцлүүд:	Broiler chicken Antioxidant function Hydroxytyrosol Spices Peroxidation
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S0032579126001975
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!