Effects of dietary alginate oligosaccharides on meat quality, oxidative stability and metabolome of the thigh muscle in heat-stressed broilers

Heat stress (HS) is one of the major challenges in the current poultry industry. HS leads to the deterioration of meat quality by inducing oxidative stress and metabolic disorders, which have a significant adverse impact on broiler production. Alginate oligosaccharides (AOS), recognized for their na...

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Bibliografische Detailangaben

Hauptverfasser:	Qing-Hua Yao, Yao-Yao Wang, Xue-Qing Ye, Zhong-Xiang Zhao, Hui-Mei Liu, Wen-Chao Liu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-12-01
Schriftenreihe:	Poultry Science
Schlagworte:	Alginate oligosaccharides Antioxidant capacity Heat stress Lipid metabolism Meat quality
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S0032579125012465
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