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...
Kaydedildi:
| Asıl Yazarlar: | , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2025-12-01
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| Seri Bilgileri: | Poultry Science |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S0032579125012465 |
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