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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Định dạng:	Online
Ngôn ngữ:	Tiếng Anh
Được phát hành:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Những chủ đề:	Antioxidant, Ascorbic acid, Lipid peroxidation, Oxidative stress, Watermelon juice.
Truy cập trực tuyến:	https://ija.oauife.edu.ng/index.php/ija/article/view/616
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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