Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers
This study investigated the effects of dietary chitosan oligosaccharide (COS) supplementation on meat quality, antioxidant capacity, and muscle fiber characteristics in the thigh muscle of broilers. The results showed that dietary COS supplementation decreased shear force and increased crude protein...
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| Main Authors: | , , , |
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| Format: | Book |
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MDPI AG,
2024-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |