Making additional profits by reducing drip loss

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Research has revealed that drip loss is correlated with the oxidation of proteins in muscles. Proper supply of antioxidants through nutrition can contribute to reduce oxidation happening in chicken muscles.

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Maintaining meat color stability

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After slaughtering, meat discoloration during storage may lead to consumer rejection, thus economical losses. Meat color is influenced by a number of factors.

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Improving nutritional value of meat

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Optimizing poultry nutrition is a solution to be considered to alleviate the potential nutrient deficiencies of food or increase its nutritional value.

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Stimulating the gene expression of several selenoproteins in broilers

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In animals 26 SeCys containing selenoproteins have been identified, all having essential functions, several of which directly detoxify oxidants. In chicken tissues selenium availability and stress are the main drivers for selenoprotein expression.

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Reducing mortality in broilers production

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Mortality in broiler flocks represents lost income to growers and integrators. Improving the antioxidant capacity of animals through nutrition is a solution to be considered to reduce mortality in flocks.

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Helping broilers performing under heat stress

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Growing birds in hot conditions is a major challenge of ours for today and tomorrow. Heat stress impacts the behaviors of animals which will eat less, and thus have a slower growth. In that case, the genetic potential of broilers is often not reached. Consequently, profitability is reduced.

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