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Articles | Volume 62, issue 2
Articles | Volume 62, issue 2
https://doi.org/10.5194/aab-62-527-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-62-527-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 62, issue 2
Original study
 | 
02 Sep 2019
Original study |  | 02 Sep 2019

Effects of dietary butyrate supplementation and crude protein level on carcass traits and meat composition of broiler chickens

Gábor Mátis, Janka Petrilla, Anna Kulcsár, Henry van den Bighelaar, Bart Boomsma, Zsuzsanna Neogrády, and Hedvig Fébel

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Short summary
The carcass weight and the breast meat production of broiler chickens could be effectively stimulated by dietary factors, such as by reducing dietary crude protein content with essential amino acid supplementation and by applying butyrate as a feed additive. These nutritional strategies seem to be the proper tools to increase carcass yield and to improve meat quality of broilers, contributing to more efficient and healthy poultry meat production.
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