The palatability of feed and voluntary intake in poultry and pig operations is significantly influenced by the presence of specific acid combinations, which can modify feed taste and gastrointestinal physiology. Organic acids such as formic, citric, and lactic acid are commonly incorporated into feeds to enhance palatability and promote feed intake (Kiarie et al., 2013). […]
Read MoreSupplements includes - L-Threonine, L-tryptophan, L-Valine, L-Lysine, Dl-Methionine, Choline Chloride, Betaine etc.
