Amino acids were not all created equal – Part 2

PETER SELLE, SHEMIL MACELLINE, SHIVA GREENHALGH, PETER CHRYSTAL and SONIA YUN LIU examine that the lack of bioequivalence between non-bound and protein-bound amino acids is a real obstacle to the development and adoption of reduced-crude protein diets that have the potential to promote sustainable chicken-meat production.

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