H(2)O(2)-induced oxidative stress impairs meat quality by inducing apoptosis and autophagy via ROS/NF-κB signaling pathway in broiler thigh muscle

Oxidative stress is the downstream of various adverse stresses which impairs meat quality of broiler chickens. Yet, the specific molecular mechanisms of oxidative stress in meat quality of broiler thigh muscle remains unclear. This study investigated the effects and mechanisms of H(2)O(2)-induced ox...

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Detalles Bibliográficos
Autores principales: Yan, Yexiao, Chen, Xiangxing, Huang, Junpeng, Huan, Changchao, Li, Chengmin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
MANAGEMENT AND PRODUCTION
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8889410/
https://www.ncbi.nlm.nih.gov/pubmed/35240354
http://dx.doi.org/10.1016/j.psj.2022.101759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8889410/
https://www.ncbi.nlm.nih.gov/pubmed/35240354
http://dx.doi.org/10.1016/j.psj.2022.101759

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