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Polyphenols as Potential Attenuators of Heat Stress in Poultry Production

1
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
2
College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
*
Authors to whom correspondence should be addressed.
Antioxidants 2019, 8(3), 67; https://doi.org/10.3390/antiox8030067
Received: 1 February 2019 / Revised: 26 February 2019 / Accepted: 28 February 2019 / Published: 18 March 2019
(This article belongs to the Special Issue Antioxidants in Poultry Nutrition and Reproduction)
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Abstract

Heat stress is a non-specific physiological response of the body when exposed to high ambient temperatures, which can break the balance of body redox and result in oxidative stress that affects growth performance as well as the health of poultry species. Polyphenols have attracted much attention in recent years due to their antioxidant ability and thus, can be an effective attenuator of heat stress. In this paper, the potential mechanisms underlying the inhibitory effect of polyphenols on heat stress in poultry has been reviewed to provide a reference and ideas for future studies related to polyphenols and poultry production. View Full-Text
Keywords: heat stress; oxidative stress; polyphenols; poultry heat stress; oxidative stress; polyphenols; poultry
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Hu, R.; He, Y.; Arowolo, M.A.; Wu, S.; He, J. Polyphenols as Potential Attenuators of Heat Stress in Poultry Production. Antioxidants 2019, 8, 67.

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