Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Olive vegetation water (OVW) is a by-product with a noticeable environmental impact; however, its polyphenols may be reused food and feed manufacture as high-value ingredients with antioxidant/antimicrobial activities. The effect of dietary supplementation with OVW polyphenols on the gut microbiota,...

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Bibliographic Details
Main Authors: Stefania Balzan, Barbara Cardazzo, Enrico Novelli, Lisa Carraro, Federico Fontana, Sarah Currò, Matteo Laghetto, Angela Trocino, Gerolamo Xiccato, Agnese Taticchi, Luca Fasolato
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
olive vegetation water
phenolic compounds
broilers
gut microbiota
breast shelf life
Online Access:https://www.mdpi.com/1420-3049/26/14/4307

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