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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Podrobná bibliografie
Médium:	Online
Jazyk:	angličtina
Vydáno:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Témata:	Antioxidant, Ascorbic acid, Lipid peroxidation, Oxidative stress, Watermelon juice.
On-line přístup:	https://ija.oauife.edu.ng/index.php/ija/article/view/616
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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