Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers

• Main Authors: Kai Qiu (Author), Weizhen He (Author), Haijun Zhang (Author), Jing Wang (Author), Guanghai Qi (Author), Naiwei Guo (Author), Xin Zhang (Author), Shugeng Wu (Author)
• Format: Book
• Published: MDPI AG, 2022-11-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Malic acid, an intermediate of the tricarboxylic acid (TCA) cycle, is a promising acidifier with strong antioxidant capacity. This study aimed to evaluate the effects of bio-fermented malic acid (BFMA) on promoting the body health, performance and meat quality of broilers. A total of 288 one-day-old...