Effects of astaxanthin produced by Phaffia rhodozyma on growth performance, antioxidant activities, and meat quality in Pekin ducks

Poultry Science

Volumn 98, Issue 10, 2019, Pages 4954-4960

  Ao, X ^a,b   Kim, I H ^a  

^a Dankook University   (South Korea)

^b Tie Qi Li Shi Group Co   (China)

Author keywords

antioxidant function; astaxanthin; ducks; meat quality; performance

Indexed keywords

ANTIOXIDANT; ASTAXANTHIN; XANTHOPHYLL;

ANIMAL; ANIMAL FOOD; BASIDIOMYCETES; CHEMISTRY; DIET; DIETARY SUPPLEMENT; DOSE RESPONSE; DRUG EFFECT; DUCK; FEMALE; GROWTH, DEVELOPMENT AND AGING; MEAT; METABOLISM; ORGAN SIZE; PHYSIOLOGY; VETERINARY MEDICINE;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; ANTIOXIDANTS; BASIDIOMYCOTA; DIET; DIETARY SUPPLEMENTS; DOSE-RESPONSE RELATIONSHIP, DRUG; DUCKS; FEMALE; MEAT; ORGAN SIZE; XANTHOPHYLLS;

EID: 85072509814     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps/pez256     Document Type: Article

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