Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia
Shu-cheng Huang, Qinqin Cao, Yabing Cao, Yurong Yang, Tingting Xu, Ke Yue, Fang Liu, Zong-xi Tong, Xuebing Wang
Topics & Concepts
BroilerOxidative stressFood scienceMorindaBiologyAntioxidantMelissa officinalisUric acidOxidative damageOxidative phosphorylationMedicineTraditional medicineEndocrinologyBiochemistryBotanyRabbits: Nutrition, Reproduction, HealthAnimal Nutrition and PhysiologyMorinda citrifolia extract uses