Effect of olive leaf (Olea europaea L.) extract addition to broiler diets on the growth performance, breast meat quality, antioxidant capacity and caecal bacterial populations
Author:
Affiliation:
1. Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing, China
2. Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
Funder
Natural Science Foundation of China
Fundamental Research Funds of CAF
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2022.2105265
Reference55 articles.
1. Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale
2. Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains
3. High doses of olive leaf extract induce liver changes in mice
4. Opinion of the Scientific Panel on additives and products or substances used in animal feed (FEEDAP) on Safety and efficacy of Panaferd-AX (red carotenoid-rich bacterium Paracoccus carotinifaciens) as feed additive for salmon and trout
5. Effects of olive leaf extract (oleuropein) on performance, fatty acid levels of breast muscle and some blood parameters in Japanese quail (Coturnix coturnix Japonica) reared in different stocking dens
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