Effect of olive leaf (Olea europaea L.) extract addition to broiler diets on the growth performance, breast meat quality, antioxidant capacity and caecal bacterial populations

Pujun Xiea Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing, China;b Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, ChinaCorrespondence[email protected]
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Yejun Denga Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing, China;b Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, ChinaView further author information

Lixin Huanga Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing, China;b Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, ChinaCorrespondence[email protected]
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Caihong Zhanga Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing, China;b Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, ChinaView further author information

Effect of olive leaf (Olea europaea L.) extract addition to broiler diets on the growth performance, breast meat quality, antioxidant capacity and caecal bacterial populations

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Effect of olive leaf (Olea europaea L.) extract addition to broiler diets on the growth performance, breast meat quality, antioxidant capacity and caecal bacterial populations

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