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

• 主要な著者: Nereida L. Corrales (著者), Fernando Sevillano (著者), Rosa Escudero (著者), Gonzalo G. Mateos (著者), David Menoyo (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2023-10-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: 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...