Polyphenols in Eucalyptus leaves improved the egg and meat qualities and protected against ethanol‐induced oxidative damage in laying hens

著录项

• 来源
  《Journal of Animal Physiology and Animal Nutrition》 |2018年第1期|共10页
• 作者

  Chen Y.; Chen H.; Li W.; Miao J.; Chen N.; Shao X.; Cao Y.;

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• 作者单位

  Department of Food ScienceSouth China Agricultural UniversityGuangzhou China;

  Department of Food ScienceSouth China Agricultural UniversityGuangzhou China;

  Department of Food ScienceSouth China Agricultural UniversityGuangzhou China;

  Department of Food ScienceSouth China Agricultural UniversityGuangzhou China;

  Guangdong Institute of Poultry SciencesGuangzhou Guangdong China;

  Guangdong Institute of Poultry SciencesGuangzhou Guangdong China;

  Department of Food ScienceSouth China Agricultural UniversityGuangzhou China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 畜牧、动物医学、狩猎、蚕、蜂;
• 关键词

  antioxidant status; egg trait; ethanol‐induced oxidative damage; laying hen; PE (polyphenols in Eucalyptus leaves);

  机译：抗氧化状态;蛋状;乙醇诱导氧化损伤;铺设母鸡;PE（桉树叶中的多酚）;