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Flavonoids supplementation - an ideal approach to improve quality of poultry products

Supplementing flavonoids in poultry diets has shown the potential to progress the nutritional, sensorial and microbiological quality of poultry meat and eggs. In the last decade, several studies have determined the benefits of flavonoids for inhibition of lipid oxidation and microbial growth, check...

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Bibliographic Details
Main Authors: Kamboh, A. A., Leghari, R. A., Khan, M. A, Kaka, U., Naseer, M., Sazili, A. Q., Malhi, K. K.
Format: Article
Published: Gorgan University of Agricultural Sciences and Natural Resources 2019
Online Access:http://psasir.upm.edu.my/id/eprint/79918/
https://www.cambridge.org/core/journals/world-s-poultry-science-journal/article/flavonoids-supplementation-an-ideal-approach-to-improve-quality-of-poultry-products/AADB8BEA9F5895C4E8AC900AC7838638
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http://psasir.upm.edu.my/id/eprint/79918/
https://www.cambridge.org/core/journals/world-s-poultry-science-journal/article/flavonoids-supplementation-an-ideal-approach-to-improve-quality-of-poultry-products/AADB8BEA9F5895C4E8AC900AC7838638

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