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They altered the content of metabolites in the cecum that are related to flavoring substances, including eight lysophosphatidylcholines (lysopoietin PCs) and four amino acids, which increased the levels of lipase and -amylase in the blood of broilers, thus increasing the amount of flavoring substances in the meat 106

Schroeder, Angew

Biofactors 18, 153161

Supplementary Information The online version contains supplementary material available at 10.1007/s10571-025-01556-y

doi: 10.1161/01.RES.82.9.1016

Acknowledgements The authors wish to thank Maharishi Markandeshwar (Deemed to be) University, Mullana, India for all necessary facilities