Supplementation of heat-killed probiotics mixture improves intestinal morphology, antioxidant capacity, and meat quality in broilers.
- 2025-09
- RCT · n = 300
- Veterinary and animal science 29
- Bishnu Prasad Bhattarai
- Fu-Yuan Cheng
- Yu-Cheng Xu
- Chi Yu
- Ting-Yu Lee
- Hsiao-Tung Chang
- Hsiao-Ching Lin
- Hsiu-Ming Weng
- Hsin-Hsuan Huang
- Jin-Seng Lin
- Chao-Wei Huang
- PubMed: 40487027
- DOI: 10.1016/j.vas.2025.100462
- High evidence
The HDP group exhibited a stronger antioxidant capacity, higher hepatic glutathione peroxidase levels in the liver, and lower thiobarbituric acid reactive substance levels in breast meat than did the CON group (p < 0.05)
- Effect
- Beneficial
- Effect size
- Moderate
- Significant
- Yes