Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia

作者：Shu-cheng Huang, Qinqin Cao, Yabing Cao, Yurong Yang, Tingting Xu, Ke Yue, Fang Liu, Zong-xi Tong, Xuebing Wang · 发表于：Food Chemistry · 年份：2020 · DOI：10.1016/j.foodchem.2020.128688 · 被引用次数：53 · 研究领域：Rabbits: Nutrition, Reproduction, Health、Animal Nutrition and Physiology、Morinda citrifolia extract uses