{"corpus_id":228903593,"paper_sha":"19b29d78bb5520ed9db2401ae6bbe9555ff4e917","doi":"10.1016/j.japr.2020.100116","arxiv_id":null,"pmid":null,"pmcid":null,"mag_id":3099998071,"dblp_id":null,"acl_id":null,"title":"Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese","year":2021,"publication_date":"2021-03-01","venue":"Journal of Applied Poultry Research","journal":{"name":"Journal of Applied Poultry Research","pages":null,"volume":null},"journal_issn":null,"journal_title":null,"publication_types":[],"pubmed_pub_types":null,"s2_fields_of_study":["Agricultural and Food Sciences","Biology"],"reference_count":26,"citation_count":9,"influential_citation_count":1,"is_open_access":false,"arxiv_categories":null,"arxiv_license":null,"arxiv_journal_ref":null,"mesh_headings":null,"chemicals":null,"comments_corrections":null,"source_flags":1,"s2_open_access_pdf_url":null,"s2_open_access_landing_url":null,"s2_open_access_license":null,"s2_open_access_status":null,"pmc_open_access_pdf_url":null,"pmc_open_access_landing_url":null,"pmc_open_access_license":null,"pmc_open_access_status":null,"unpaywall_open_access_pdf_url":null,"unpaywall_open_access_landing_url":null,"unpaywall_open_access_license":null,"unpaywall_open_access_status":null,"abstract":"Summary This study aimed to evaluate the effects of dietary yeast culture (YC) supplementation on the meat quality and antioxidant capacity of geese. Three hundred geese (live weight: 95.57 ± 2.42 g) were fed a basal diet (control), or diets supplemented with 0.5, 1.0, 2.0, or 4.0% YC for 70 d. Compared with the control, dietary YC supplementation increased (P","claims":[{"public_id":"cl_bee253e1eba6c90e821fb6db7c9e7926","status":"active","text":"Dietary yeast culture supplementation increased goose meat quality and antioxidant capacity compared with the control diet.","confidence":0.96,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_bee253e1eba6c90e821fb6db7c9e7926"},{"public_id":"cl_fd589fec542c6d4b36d87d5f72b03d8c","status":"active","text":"Geese fed the basal diet or diets supplemented with 0.5%, 1.0%, 2.0%, or 4.0% yeast culture for 70 days served as the experimental comparison groups.","confidence":0.89,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous 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