Network pharmacology and molecular docking reveal the mechanism of Chinese herb ultrafine powder improving meat nutritional value in aged laying hens

This study investigated the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation on meat quality, plasma biochemical parameters, and fatty acid and amino acid composition in pectoral muscles of aged laying hens. A total of 576 Xinyang black-feather laying hens (300-d-old) were ran...

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Hlavní autoři:	Jue Gui, Wenchao Lin, Chengwen Meng, Yadong Cui, Wei Lan, Jianhua He, M.A.K. Azad, Xiangfeng Kong
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-05-01
Edice:	Poultry Science
Témata:	Aged laying hens Chinese herb Ultrafine powder Molecular docking Network pharmacology
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S003257912500286X
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