Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler Chickens.

Fiorentino, Nicole M; Kimmel, Katheryne A; Suleria, Hafiz A R; Joseph, Michael; Alavi, Sajid; Beyer, R Scott; Lindshield, Brian L

Fiorentino, Nicole M; Kimmel, Katheryne A; Suleria, Hafiz A R; Joseph, Michael; Alavi, Sajid; Beyer, R Scott; Lindshield, Brian L.

Afiliación

Fiorentino NM; Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS.
Kimmel KA; Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS.
Suleria HAR; Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS.
Joseph M; Departments of Grain Science and Industry Kansas State University, Manhattan, KS.
Alavi S; Departments of Grain Science and Industry Kansas State University, Manhattan, KS.
Beyer RS; Departments of Animal Sciences and Industry, Kansas State University, Manhattan, KS.
Lindshield BL; Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS.

Curr Dev Nutr ; 2(12): nzy073, 2018 Dec.

Article en En | MEDLINE | ID: mdl-30569030

Palabras clave

broiler chicken; cereal and legume fortification; fortified blended foods; iron bioavailability; protein quality

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Curr Dev Nutr Año: 2018 Tipo del documento: Article

Texto completo

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Curr Dev Nutr Año: 2018 Tipo del documento: Article