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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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Bibliographic Details
Main Authors:	Ruixia Lan (Author), Yuchen Wang (Author), Haoxuan Wang (Author), Jia Zhang (Author)
Format:	Book
Published:	MDPI AG, 2024-03-01T00:00:00Z.
Subjects:	article
Online Access:	Connect to this object online.
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