A. K. Singh ¹, S. Bose ²

Affiliations
1 Animal Nutrition, Bihar Veterinary College, Patna-800 014, IN
2 B-8/123, Kalyani, Dist, - Nadia, West Bengal, IN

Abstract

Apart from the nutritional excellence, the adoptability of chicken meat and meat products as an item of a diet, largely depends on its deliciousness and palatability, which in turn are very much interlinked with the qualities of tenderness, juiciness, flavour and texture.

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P. V. Rao ¹, S. Bose ²

Affiliations
1 Department of Animal Science, University of Alberta, Edmonton, Alberta, CA
2 Kalyani University, Kalyani, W. Bengal, IN

Abstract

During the past decade considerable effort was evident in India towards improvement of indigenous feedsfuffs and rations for feeding poultry. Sathe and Bose, Desai et al, Ogra et al, Rao and coworkers among others have successfully employed a wide range of agricultural and industrial by-products as substitutes to the usual cereals and proteinic feeds in poultry rations. However, none of the earlier studies involved any systematic evaluation of the various feeds other than proximate analysis.

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