2022
DOI: 10.1016/j.psj.2022.102186
|View full text |Cite
|
Sign up to set email alerts
|

Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

1
8
0

Year Published

2023
2023
2024
2024

Publication Types

Select...
7

Relationship

0
7

Authors

Journals

citations
Cited by 11 publications
(9 citation statements)
references
References 63 publications
1
8
0
Order By: Relevance
“…GSH-PX protects cell membranes from damage by specifically catalyzing the reduction of peroxides through reduced glutathione content ( Muhlisin et al, 2016 ; Luo et al, 2022b ). In the present study, crossbreeding decreased the GSH-Px activity and T-AOC of the breast and thigh muscles of geese, which was consistent with previous findings ( Surai et al, 2019 ; Mahmoudi et al, 2022 ).…”
Section: Discussionsupporting
confidence: 94%
“…GSH-PX protects cell membranes from damage by specifically catalyzing the reduction of peroxides through reduced glutathione content ( Muhlisin et al, 2016 ; Luo et al, 2022b ). In the present study, crossbreeding decreased the GSH-Px activity and T-AOC of the breast and thigh muscles of geese, which was consistent with previous findings ( Surai et al, 2019 ; Mahmoudi et al, 2022 ).…”
Section: Discussionsupporting
confidence: 94%
“…However, the pH 24 results obtained in the present study (5.90-6.21) fell within the range of meat suitable for technological processing. According to Mahmoudi et al [11], meat with a pH below 5.7, characterized by pale color and a firm texture after cooking and commonly referred to as "acid" meat, is not suitable for processing. Meat with excessively high pH (>6.20) tends to be darker in color and more tender but is also considered less suitable for processing [11].…”
Section: Resultsmentioning
confidence: 99%
“…According to Mahmoudi et al [11], meat with a pH below 5.7, characterized by pale color and a firm texture after cooking and commonly referred to as "acid" meat, is not suitable for processing. Meat with excessively high pH (>6.20) tends to be darker in color and more tender but is also considered less suitable for processing [11]. In addition to the aforementioned physicochemical characteristics, cooking loss is of great importance in assessing the suitability of meat.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…These compounds can have different effects on the body of animals. Carob seeds are also known as a potential natural source of antioxidants and their antioxidant activity is associated with phenolic compounds and the presence of substances ( 7 ). Sexual desire has an undeniable effect on marital life and its stability.…”
Section: Introductionmentioning
confidence: 99%