Effects of Clostridium butyricum on antioxidant properties, meat quality and fatty acid composition of broiler birds

BACKGROUND: Consumers are becoming increasingly interested in food containing high concentration of polyunsaturated fatty acids (PUFA). PUFA are considered as functional ingredients to prevent cardiovascular disease. The present study aimed to evaluate the effects of Clostridium butyricum on antioxi...

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Detalles Bibliográficos
Autores principales: Liao, Xiudong, Wu, Rujuan, Ma, Guang, Zhao, Longmei, Zheng, Zhaojun, Zhang, Rijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4409984/
https://www.ncbi.nlm.nih.gov/pubmed/25896790
http://dx.doi.org/10.1186/s12944-015-0035-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4409984/
https://www.ncbi.nlm.nih.gov/pubmed/25896790
http://dx.doi.org/10.1186/s12944-015-0035-0

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