Muscle Antioxidant Activity and Meat Quality Are Altered by Supplementation of Astaxanthin in Broilers Exposed to High Temperature

This study investigated the effect of dietary astaxanthin (AST) on the meat quality, antioxidant status, and immune response of chickens exposed to heat stress. Four hundred and eighty male broilers were assigned to four treatments including AST0, AST20, AST40, and AST80 with 0, 20, 40, and 80 ppm a...

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Detalles Bibliográficos
Autores principales: Hosseindoust, Abdolreza, Oh, Seung Min, Ko, Han Seo, Jeon, Se Min, Ha, Sang Hoon, Jang, Aera, Son, Ji Seon, Kim, Gur Yoo, Kang, Hwan Ku, Kim, Jin Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690749/
https://www.ncbi.nlm.nih.gov/pubmed/33113990
http://dx.doi.org/10.3390/antiox9111032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690749/
https://www.ncbi.nlm.nih.gov/pubmed/33113990
http://dx.doi.org/10.3390/antiox9111032

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