ArticleFoods (Basel, Switzerland)2023
Effects of Gum Arabic (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed.
- Combined Effects of Dietary Gum Arabic and Mannan Oligosaccharides on Growth Performance, Physiological Responses, Meat Quality, and Selected Cecal Bacteria in Growing New Zealand White Rabbits.Animals : an open access journal from MDPI · 2026Article
- Growth performance, antioxidant capacity, and microbial modulation in broilers supplemented with Arabic gum under a small-scale production system.Open veterinary journal · 2026Article
- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat.Food science of animal resources · 2025Article
- Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review.NPJ science of food · 2024Review
- Evaluation of the Interaction between Gum Arabic Addition and Stocking Density on Growth Performance, Carcass Characteristics, and General Health Parameters of Broiler Chickens.Animals : an open access journal from MDPI · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gum Arabic, one of the soluble fibers, is considered a source of natural prebiotics that can be fermented by the activity of the intestinal microbiota and, therefore, may have a positive effect on the performance, carcass characteristics, and meat quality of broilers. Therefore, the objective of this study was to investigate the effects of gum Arabic on performance, carcass characteristics, physicochemical properties, and quality of broiler breast meat. Six dietary treatments (T1-T5) with a basal diet (CON) containing 0.12%, 0.25%, 0.5%, 0.75%, and 1.0% gum Arabic, respectively. A total of 432 one-day-old male broiler chickens were conducted for 35 days. Performance and carcass characteristics, as well as physical, qualitative, and chemical indicators of breast meat, were evaluated. The results showed that the treatments improved overall performance (
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Registered trials
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