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

• 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.

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...