TUCKER, Ga. — The U.S. Poultry & Egg Asssocition and the USPOULTRY Foundation have announced the completion of a funded research project at North Carolina State University, Raleigh, N.C., that showed benefits of zinc supplementation in broilers.
Supplementation of zinc (ZN) and copper (CU) in broiler diets is a common practice. It has been postulated that this supplementation may be involved in the occasional red discoloration of fully cooked poultry products.
Researchers at North Carolina State University, led by Dr. Doug Smith, recently studied the effects of ZN and CU supplementation on the live performance, carcass yield and breast. . .
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