Influence of dietary olive paste flour on the performance and oxidative stress in chickens raised in field conditions

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DOI: https://doi.org/10.12681/jhvms.28520
Λέξεις-κλειδιά:
Olive paste flour α-tocopherol total antioxidant capacity performance field conditions
E FOTOU
Department of Chemistry, Sector of Organic Chemistry and Biochemistry, University of Ioannina, Ioannina, Greece
V MOULASIOTI
Department of Chemistry, Sector of Organic Chemistry and Biochemistry, University of Ioannina, Ioannina, Greece
I ANGELIS
Department of Chemistry, Sector of Organic Chemistry and Biochemistry, University of Ioannina, Ioannina, Greece
V TSIOURIS
Unit of Avian Medicine, Faculty of Veterinary Medicine, School of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
A PATSIAS
Microbiology and Chemical Laboratory, Pindos APSI, Ioannina, Greece
C TELLIS
Department of Chemistry, Sector of Organic Chemistry and Biochemistry, University of Ioannina, Ioannina, Greece
V MOUSSIS
Department of Chemistry, Sector of Organic Chemistry and Biochemistry, University of Ioannina, Ioannina, Greece
ME BOTI
Department of Chemistry, Sector of Organic Chemistry and Biochemistry, University of Ioannina, Ioannina, Greece
D TSOUKATOS
Department of Chemistry, Sector of Organic Chemistry and Biochemistry, University of Ioannina, Ioannina, Greece
Περίληψη
ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗ
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Αναφορές
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