Network pharmacology and molecular docking reveal the mechanism of Chinese herb ultrafine powder improving meat nutritional value in aged laying hens

Network pharmacology and molecular docking reveal the mechanism of Chinese herb ultrafine powder improving meat nutritional value in aged laying hens

This study investigated the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation on meat quality, plasma biochemical parameters, and fatty acid and amino acid composition in pectoral muscles of aged laying hens. A total of 576 Xinyang black-feather laying hens (300-d-old) were ran...

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Bibliographic Details
Main Authors: Jue Gui, Wenchao Lin, Chengwen Meng, Yadong Cui, Wei Lan, Jianhua He, M.A.K. Azad, Xiangfeng Kong
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Poultry Science
Subjects:
Aged laying hens
Chinese herb
Ultrafine powder
Molecular docking
Network pharmacology
Online Access:http://www.sciencedirect.com/science/article/pii/S003257912500286X
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