Effects of Purple Corn Anthocyanin on Blood Biochemical Indexes, Ruminal Fluid Fermentation, and Rumen Microbiota in Goats.

Tian, Xing-Zhou; Li, Jia-Xuan; Luo, Qing-Yuan; Zhou, Di; Long, Qing-Meng; Wang, Xu; Lu, Qi; Wen, Gui-Lan

Tian, Xing-Zhou; Li, Jia-Xuan; Luo, Qing-Yuan; Zhou, Di; Long, Qing-Meng; Wang, Xu; Lu, Qi; Wen, Gui-Lan.

Afiliação

Tian XZ; College of Animal Science, Guizhou University, Guiyang, China.
Li JX; Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang, China.
Luo QY; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, China.
Zhou D; College of Animal Science, Guizhou University, Guiyang, China.
Long QM; Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang, China.
Wang X; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, China.
Lu Q; College of Animal Science, Guizhou University, Guiyang, China.
Wen GL; Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang, China.

Front Vet Sci ; 8: 715710, 2021.

Article em En | MEDLINE | ID: mdl-34589534

Palavras-chave

anthocyanins; antioxidant capacity; microbial population; purple corn; rumen fermentation

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Clinical_trials Idioma: En Revista: Front Vet Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China

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