article Open Access
Valorization of chicken processing by products into protein rich dog biscuits
International Journal of Veterinary Sciences and Animal Husbandry · 2024 · Vol. 9(4S) · pp. 147–150
Abstract
A study was carried out to assess the quality of dog biscuits incorporated with chicken processing by products. Two types of biscuits were prepared. One was control and the treated was chicken skin incorporated biscuits. Prepared biscuit physicochemical, nutritional and dog acceptability studies were conducted. A significant difference (p
Protein Hydrolysis and Bioactive PeptidesAnimal Nutrition and PhysiologyMeat and Animal Product QualityFood scienceBusinessBiology
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