Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality

• Главные авторы: Nereida L. Corrales (Автор), Fernando Sevillano (Автор), Rosa Escudero (Автор), Gonzalo G. Mateos (Автор), David Menoyo (Автор)
• Формат: ‌
• Опубликовано: MDPI AG, 2023-10-01T00:00:00Z.
• Предметы: article
• Online-ссылка: Connect to this object online.

The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from "alperujo", an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that differed exclusively in the substitution of suppl...