Muscle Antioxidant Activity and Meat Quality Are Altered by Supplementation of Astaxanthin in Broilers Exposed to High Temperature

Muscle Antioxidant Activity and Meat Quality Are Altered by Supplementation of Astaxanthin in Broilers Exposed to High Temperature

This study investigated the effect of dietary astaxanthin (AST) on the meat quality, antioxidant status, and immune response of chickens exposed to heat stress. Four hundred and eighty male broilers were assigned to four treatments including AST0, AST20, AST40, and AST80 with 0, 20, 40, and 80 ppm a...

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Bibliographic Details
Main Authors: Abdolreza Hosseindoust, Seung Min Oh, Han Seo Ko, Se Min Jeon, Sang Hoon Ha, Aera Jang, Ji Seon Son, Gur Yoo Kim, Hwan Ku Kang, Jin Soo Kim
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Antioxidants
Subjects:
antioxidant activity
malondialdehyde
superoxide dismutase
catalase
meat color
Online Access:https://www.mdpi.com/2076-3921/9/11/1032

Internet

https://www.mdpi.com/2076-3921/9/11/1032

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