Utilisation of monosodium glutamate fermentation by-product as an alternative protein source in broiler diets: effects on growth performance, meat quality and estimated feed supply-chain carbon footprint

Rising feed prices and increasing attention to the environmental sustainability of poultry production motivate the evaluation of non-conventional protein sources for broiler diets. The present study examined monosodium glutamate fermentation by-product (MSG-BP) as a partial replacement for soybean m...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Kulisara Marupanthorn, Watcharapong Wattanakul, Nuttawut Kruitthai, Wimonrat Phottraithip, Phatthawin Setthaya, Niraporn Chaiwang
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Taylor & Francis Group 2026-12-01
سلاسل:	Italian Journal of Animal Science
الموضوعات:	broiler chicken alternative protein source monosodium glutamate by-product meat quality feed carbon footprint
الوصول للمادة أونلاين:	http://dx.doi.org/10.1080/1828051X.2026.2660480
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!