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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Format:	Online
Idioma:	anglès
Publicat:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Matèries:	Antioxidant, Ascorbic acid, Lipid peroxidation, Oxidative stress, Watermelon juice.
Accés en línia:	https://ija.oauife.edu.ng/index.php/ija/article/view/616
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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