Physiological functions of methionine in poultry

There have been many changes in the interest of amino acids as biochemical technology continues to develop in livestock and human nutrition. Here, the physiological functions of methionine and differences of efficiency among different methionine sources are examined. In the past, the function of amino acids as a component that constitutes proteins was examined. However, as biochemical technologies have developed in many fields such as cell culture, the physiological functions of amino acids have been realised and have to be considered in designing feed formulation to maximise the growth of the animal.

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