Article published the July 22, 2022
Article published the March 7, 2022
1. IntroductionThe consumption of poultry meat has shown an increase from 2016 (116,845.36 thousand metric ton) to 2018 (120,884.63 thousand metric ton) . Moreover, during the period 2020–2029, global livestock production is expected to expand by 14%, poultry remaining the fastest growing meat accounting for about half of the projected increase in total meat output, while world population ...
Article published the November 9, 2021
1. IntroductionDeoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi. DON is the most widespread mycotoxin found in grains such as wheat, rye, barley, maize, oats, and their byproducts [1,2]. A recent survey, reported that DON is the most frequent contaminant of feedstuffs in Europe . From 4311 samples evaluated, 63% were positive, with an average positive level of 0.6 mg/kg ...
Participation in Forum on January 17, 2020
Juarez Donzele The diets were formulated to fulfill the requirements of all the other amino acids, so that the only limiting amino acid was methionine.
Participation in Forum on January 8, 2020
OKUN Babatunde In principle, all methionine sources are good. It depends on the price and the biological equivalence you assign to each source.
Participation in Forum on January 7, 2020
Jack Garrett, PhD Looking at feed consumption data, chickens on DL-met tended to consume more at the low levels and slighlty less at the high level. It is not clear whether consumption is a cause or a consequence for differences in feed consumption, but the fact that at low levels there is more consumption could indicate a slight deficiency, which needs to be compensated by more consumption.
Article published the July 2, 2019
1. IntroductionBetter 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 in ...
Article published the October 5, 2017
Introduction 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