Molting of laying hens can activate AMPK- lipophagy - lipid metabolism pathway and improve intestinal digestion and absorption
Poultry molting is a natural phenomenon, and process that improves the physiological function of laying hens. In this study, artificial intervention was used to induced molting (IM) in aged hens and improve their egg- laying performance. Jejunal lipophagy and lipid metabolism data were analyzed to e...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124012197 |
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