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Advances in understanding and improving the use of amino acids in poultry nutrition
Professor Michael Kidd; Dr Sonia Yun Liu; Peter H. Selle
Ingram Publisher Services UK- Academic
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224,95 kr.
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Advances in understanding and improving the use of amino acids in poultry nutrition
Knowledge of amino acid formulation minimum constraints in the nutrient matrix are pivotal in order to allow for formulation flexibility, and subsequent broiler productivity at minimum nitrogen supply. Four key amino acid minimums that beg for more research are: arginine, glycine and serine, histidine, and phenylalanine and tyrosine. In this chapter the former have been reviewed.
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