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

• Published in: Antioxidants Vol. 11; no. 12; p. 2309
• Main Authors: Qiu, Kai, He, Weizhen, Zhang, Haijun, Wang, Jing, Qi, Guanghai, Guo, Naiwei, Zhang, Xin, Wu, Shugeng
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22.11.2022; MDPI
• Subjects: 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

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...