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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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Principais autores: Jue Gui, Wenchao Lin, Chengwen Meng, Yadong Cui, Wei Lan, Jianhua He, M.A.K. Azad, Xiangfeng Kong
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-05-01
Serier:Poultry Science
Fag:
Aged laying hens
Chinese herb
Ultrafine powder
Molecular docking
Network pharmacology
Online adgang:http://www.sciencedirect.com/science/article/pii/S003257912500286X
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