Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers - Qiu, Kai; He, Weizhen; Zhang, Haijun; Wang, Jing; Qi, Guanghai; Guo, Naiwei; Zhang, Xin; Wu, Shugeng (Antioxidants, 2022)
Keywords: Abdomen; acidifier; Additives; Antibiotics; antioxidant activity; antioxidant capacity; Antioxidants; Birds; blood serum; Body weight; Breast muscle; broilers; Broilers (Poultry); Campylobacter; Cecum; chemical analysis; chickens; death; Dietary intake; digesta; Drinking water; feed conversion; feed intake; Feeds; Fermentation; Food; Glutathione; immunity; Immunoglobulin A; Immunoglobulin G; Immunoglobulins; Intermediates; intestinal microorganisms; Juveniles; Lactic acid; males; Malic acid; Meat quality; Microbiota; mortality; Physiological aspects; Poultry; slaughter; Superoxide dismutase; Tricarboxylic acid cycle; Vaccines; water holding capacity; China; Japan; acidifier; meat quality; water-holding capacity; broilers; malic acid; antioxidant capacity