The use of commercially processed former foodstuffs based on bakery by-products (cBBP) as circular-sustainable ingredient in animal feed represents a promising alternative to conventional raw materials (Srikanthithasan et al., 2024). This study aimed to assess the effects of incorporating cBBP into broiler diets on the in vivo performance and sensory attributes of broiler chicken meat

Srikanthithasan, K., Castrica, M., Gariglio, M., Diaz Vicuna, E., Fiorilla, E., Giorgino, A., et al. (2024). Commercially Processed Bakery By-Products in Broiler Diets: Impact on Performance and Meat Sensory Attributes. Heraklion : Hellenic Mediterranean University, School of Agriculture, Department of Agriculture.

Commercially Processed Bakery By-Products in Broiler Diets: Impact on Performance and Meat Sensory Attributes

Rosalba Roccatello;
2024

Abstract

The use of commercially processed former foodstuffs based on bakery by-products (cBBP) as circular-sustainable ingredient in animal feed represents a promising alternative to conventional raw materials (Srikanthithasan et al., 2024). This study aimed to assess the effects of incorporating cBBP into broiler diets on the in vivo performance and sensory attributes of broiler chicken meat
2024
RETASTE: Rethink Food Resources, Losses, and Waste
283
284
Srikanthithasan, K., Castrica, M., Gariglio, M., Diaz Vicuna, E., Fiorilla, E., Giorgino, A., et al. (2024). Commercially Processed Bakery By-Products in Broiler Diets: Impact on Performance and Meat Sensory Attributes. Heraklion : Hellenic Mediterranean University, School of Agriculture, Department of Agriculture.
Srikanthithasan, Karthika; Castrica, Marta; Gariglio, Marta; Diaz Vicuna, Elena; Fiorilla, Edoardo; Giorgino, Andrea; Roccatello, Rosalba; Dabbou, Sih...espandi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/998808
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