The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens

SIMPLE SUMMARY: Anthocyanin is a large type of polyphenol compound that is a strong natural antioxidant and widely exists in natural plant and food fields. Specifically, anthocyanins can relieve oxidative stress by scavenging oxygen free radicals to improve meat quality and extend the shelf life of...

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Detalles Bibliográficos
Autores principales: Luo, Qingyuan, Li, Jiaxuan, Li, Hui, Zhou, Di, Wang, Xu, Tian, Yayuan, Qin, Jixiao, Tian, Xingzhou, Lu, Qi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265630/
https://www.ncbi.nlm.nih.gov/pubmed/35804685
http://dx.doi.org/10.3390/foods11131870

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265630/
https://www.ncbi.nlm.nih.gov/pubmed/35804685
http://dx.doi.org/10.3390/foods11131870

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