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Dietary resveratrol supplement improves carcass traits and meat quality of Pekin ducks

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成果类型:
期刊论文
作者:
Yu, Qifang;Fang, Chengkun;Ma, Yujing;He, Shaoping;Ajuwon, Kolapo Matthew;...
通讯作者:
He, Jianhua
作者机构:
[Yu, Qifang; He, Shaoping; Fang, Chengkun; Ma, Yujing; He, Jianhua] Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China.
[Ajuwon, Kolapo Matthew] Purdue Univ, Dept Anim Sci, W Lafayette, IN 47907 USA.
通讯机构:
[He, Jianhua] H
Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China.
语种:
英文
关键词:
resveratrol;carcass trait;meat quality;Pekin duck
期刊:
Poultry Science
ISSN:
0032-5791
年:
2021
卷:
100
期:
3
页码:
100802
基金类别:
National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31972600]
机构署名:
本校为第一且通讯机构
院系归属:
动物科学技术学院
摘要:
With the increase of consumer demand for high-quality animal protein, it becomes imperative to improve meat quality through nutritional strategy. Resveratrol is a plant polyphenol that exists in grapes and grape products, and it has been considered as a potential functional feed additive. Here, we aimed to explore the optimal dose of resveratrol in Pekin ducks' diet and its effect on improving meat quality. A total of 432 male Pekin ducks (1-day-old) were selected and randomly allotted to 4 treatment groups, with each group containing 6 replica...

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