Replacement of Vitamin E by an Extract from an Olive Oil by-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Liver Traits, Oxidation, Lipid Profile, and Transcriptome

The study examines the effect of replacing vitamin E (VE) with a liquid obtained from alpeorujo, an olive oil by-product rich in hydroxytyrosol (HT), as an antioxidant in broiler chicken feeds on the gene expression, lipid profile, and oxidation in the liver. There were five diets that differed only...

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Detalles Bibliográficos
Autores principales: Herrero-Encinas, Javier, Corrales, Nereida L., Sevillano, Fernando, Ringseis, Robert, Eder, Klaus, Menoyo, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525107/
https://www.ncbi.nlm.nih.gov/pubmed/37760054
http://dx.doi.org/10.3390/antiox12091751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525107/
https://www.ncbi.nlm.nih.gov/pubmed/37760054
http://dx.doi.org/10.3390/antiox12091751

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