Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes

Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes

ABSTRACT: The use of yeast as a protein source was investigated in broiler chicken diets on carcass quality, storage stability, and metabolite changes in leg meat. Male Ross 308 chickens (n = 100) were fed with one of 5 diets: control, control added 0.6% formic acid, or 3 diets where soybean meal wa...

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Bibliographic Details
Main Authors: Vladana Grabež, Bjørg Egelandsdal, Ana Cruz, Elin Hallenstvedt, Liv Torunn Mydland, Ole Alvseike, Karoline Kåsin, Lene Ruud, Victoria Karlsen, Margareth Øverland
Format: Article
Language:English
Published: Elsevier 2022-05-01
Series:Poultry Science
Subjects:
yeast
broiler chicken
leg meat
oxidative stability
metabolite changes
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579122000542

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http://www.sciencedirect.com/science/article/pii/S0032579122000542

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