Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers

• Asıl Yazarlar: Ruixia Lan (Yazar), Yuchen Wang (Yazar), Haoxuan Wang (Yazar), Jia Zhang (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2024-03-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

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...