Related Experiment Video

Updated: Jul 6, 2026

Production of Germ-Free Fast-Growing Broilers from a Commercial Line for Microbiota Studies
05:51

Production of Germ-Free Fast-Growing Broilers from a Commercial Line for Microbiota Studies

Published on: June 18, 2020

3.4K

The Role of Dietary Schizochytrium Powder in Chicken Production Performance, Egg Quality, and Antioxidant Status

Qianbao Wang1, Huayun Huang1, Chunmiao Li1

  • 1Jiangsu Institute of Poultry Science, Yangzhou 225125, China.

Animals : an Open Access Journal From MDPI
|December 11, 2025
PubMed
Abstract

Keywords:
animal nutritionantioxidant functiondietary supplementationperformancepoultry

More Related Videos

In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth06:38

In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth

Published on: September 20, 2021

2.8K
Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry04:36

Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry

Published on: May 10, 2024

1.3K

Related Concept Videos

Oxidation-Reduction Reactions03:11

Oxidation-Reduction Reactions

Oxidation–Reduction Reactions
Oxidation Numbers03:14

Oxidation Numbers

In redox reactions, the transfer of electrons occurs between reacting species. Electron transfer is described by a hypothetical number called the oxidation number (or oxidation state). It represents the effective charge of an atom or element, which is assigned using a set of rules.
Sulfur Assimilation01:20

Sulfur Assimilation

Sulfur is an essential element in biological systems, contributing to synthesizing key biomolecules, including amino acids such as cysteine and methionine, and cofactors such as coenzyme A and biotin. Microorganisms primarily assimilate sulfur as sulfate (SO₄²⁻) from the environment, which must undergo a series of biochemical transformations before it can be incorporated into cellular components. As sulfate is highly oxidized, it must undergo assimilatory sulfate reduction to become...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...