Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether dietary supplementing DOL had any effect on meat qu...

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Bibliographic Details
Main Authors: Wanqiu Zhao, Yong Tian, Yunzhu Wang, Jianke Du, Li Chen, Tiantian Gu, Minquan Song, Lizhi Lu, Chongbo Sun
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Dendrobium officinale leaves
Broiler
Meat quality
Fatty acids
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524002177

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524002177

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