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...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Fformat:	Online
Iaith:	Saesneg
Cyhoeddwyd:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Pynciau:	Antioxidant, Ascorbic acid, Lipid peroxidation, Oxidative stress, Watermelon juice.
Mynediad Ar-lein:	https://ija.oauife.edu.ng/index.php/ija/article/view/616
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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