Article published the July 2, 2019
Better growth, economy and environment-friendly commercial broiler production is limited to the right amount of available amino acids for efficient utilization in animal body. All of the crystalline amino acids supplemented in commercial poultry production are in their natural (L-isomer) form except methionine (Met), which may be utilized in its synthetic (D- and L-isomers) form i ...
Article published the October 5, 2017
One of the characteristics that influence the quality of meat as perceived by the consumer is the amount of intramuscular fat (IMF), which is located within the structure of muscle. In terms of taste, IMF is well correlated with pork acceptability. The threshold level of IMF needed for optimal eating quality of pork proposed is between 2.2 and 3.4% (Font-i-Furnols et al., 2012) ...
This member gave a presentation on May 10, 2017
At the following event:
21st European Symposium on Poultry Nutrition - ESPN 2017
This member had joined Engormix
March 23, 2017