The Effect of Supplementing Tea Polyphenols on Yolk Cholesterol and Production Performance of Laying Hens During the Egg-laying Period
Author:
Affiliation:
1. Southwest University, China; Southwest University, China
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-635X2022000400313&tlng=en
Reference38 articles.
1. The role of polyphenols in poultry nutrition;Abdel-Moneim AE;Journal of Animal Physiology and Animal Nutrition,2020
2. Green tea polyphenols affect invasiveness of human gastric MKN-28 cells by inhibition of LPS or TNF- induced Matrix Metalloproteinase-9/2;Arcone R;Biochim Open,2016
3. Egg yolk cholesterol lowering effects of garlic and tea;Azeke MA;Journal of Biological Sciences,2008
4. Rapid determination of the cholesterol concentration in yolk powder by o-phthaldialdehyde (OPA) method;Bai L;China Brewing,2010
5. Effects of green tea powder supplementation on egg production and egg quality in laying hens;Bing X;Journal of Applied Animal Research,2018
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