Akademik Veri Yönetim Sistemi
Journal of Animal Science and Economics, cilt.2, sa.1, ss.22-28, 2023 (Hakemli Dergi)
Nowadays, chicken meat has become an important and ideal animal protein source for humans due to its low fat and energy level, positive effects on health, and being easily accessible and economical. In addition to being able to respond quickly to the nutritional problems and animal protein needs of the world, as poultry farming has become a profitable line of business for producers, efforts to increase the meat quality of broiler chickens have gained importance and speed in order to obtain healthier and more value-enhanced products. Since the meat quality obtained is significantly affected by feeds and feeding methods, the effects of different fat sources and their fatty acid composition on the performance and meat quality of broiler chickens were examined in this review study.