Effects of astaxanthin produced by Phaffia rhodozyma on growth performance, antioxidant activities, and meat quality in Pekin ducks
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/advance-article-pdf/doi/10.3382/ps/pez256/28756104/pez256.pdf
Reference47 articles.
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2. Meat color modification in broiler chickens by feeding yeast Phaffia rhodozyma containing high concentrations of astaxanthin;Akiba;J. Appl. Poult. Res.,2001
3. Astaxanthin: sources, extraction, stability, biological activities and its commercial applications—a review;Ambati;Mar. Drugs,2014
4. Carotenoids of Phaffia rhodozyma a red-pigmented fermenting yeast;Andrewes;Phytochemistry,1976
5. Official Methods of Analysis of AOACInternational;AOAC International,2002
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