The effect of different levels of vitamin C and chromium on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers

BACKGROUND: Antioxidants such as vitamin C (VC) and chromium (Cr), which effectively scavenge free radicals, may improve functional characteristics of the intestine and may reduce intestinal diseases. Cr absorption increases in the presence of VC. In poultry, VC is mainly derived from glucose; hence...

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Detalles Bibliográficos
Autores principales: Nadaf Fahmideh, Matin, Seidavi, Alireaza, Bouyeh, Mehrdad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
POULTRY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650247/
https://www.ncbi.nlm.nih.gov/pubmed/37861177
http://dx.doi.org/10.1002/vms3.1300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650247/
https://www.ncbi.nlm.nih.gov/pubmed/37861177
http://dx.doi.org/10.1002/vms3.1300

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