Replacement of Vitamin E by an Extract from an Olive Oil by-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Liver Traits, Oxidation, Lipid Profile, and Transcriptome

• Main Authors: Javier Herrero-Encinas (Author), Nereida L. Corrales (Author), Fernando Sevillano (Author), Robert Ringseis (Author), Klaus Eder (Author), David Menoyo (Author)
• Format: Knjiga
• Izdano: MDPI AG, 2023-09-01T00:00:00Z.
• Teme: article
• Online dostop: Connect to this object online.

The study examines the effect of replacing vitamin E (VE) with a liquid obtained from alpeorujo, an olive oil by-product rich in hydroxytyrosol (HT), as an antioxidant in broiler chicken feeds on the gene expression, lipid profile, and oxidation in the liver. There were five diets that differed only...