ANTIOXIDANT POTENTIAL OF WATERMELON JUICE AND ASCORBIC ACID IN THE MANAGEMENT OF HEAT-INDUCED OXIDATIVE STRESS IN LAYER CHICKENS

ANTIOXIDANT POTENTIAL OF WATERMELON JUICE AND ASCORBIC ACID IN THE MANAGEMENT OF HEAT-INDUCED OXIDATIVE STRESS IN LAYER CHICKENS

High ambient temperature (≥30℃) is an important environmental stress factor confronting poultry industry in the tropical regions worldwide. It generates excess reactive oxygen species (ROS) to overwhelm endogenous antioxidant enzymes activities and induces oxidative stress which causes lipid peroxid...

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Bibliografische gegevens
Formaat:	Online
Taal:	Engels
Gepubliceerd in:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Onderwerpen:	Antioxidant, Ascorbic acid, Lipid peroxidation, Oxidative stress, Watermelon juice.
Online toegang:	https://ija.oauife.edu.ng/index.php/ija/article/view/616
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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