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

• 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

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...