Impact of L-citrulline on meat production and quality: A study on its effects on meat attributes and nutritional composition
Overall, this study suggests that a diet supplemented with 0.75 % l-Cit (T<sub>2</sub>), which could be a promising amino acid without affecting meat quality or consumer preferences, may improve growth performance, meat quality, the lipid profile (blood plasma), and thermoregulation in broilers.
Authors
- Md Jisan Ahmed (ORCID: https://orcid.org/0000-0002-5113-520X)
- Delower Hossain (ORCID: https://orcid.org/0000-0001-9269-5353)
- Khairul Islam (ORCID: https://orcid.org/0000-0001-7624-0041)
- Mahabbat Ali (ORCID: https://orcid.org/0000-0002-5332-7758)
- Md Shofiul Alam (ORCID: https://orcid.org/0000-0002-2278-5641)
- Md Ismile Hossain Bhuiyan (ORCID: https://orcid.org/0009-0006-8325-3813)
- Mustakim Mamun (ORCID: https://orcid.org/0009-0004-8914-9713)
- Prajwal Bhandari (ORCID: https://orcid.org/0009-0004-0673-0255)
- Kazi Estieque Alam (ORCID: https://orcid.org/0009-0009-7258-7174)
- Ritu Chalise (ORCID: https://orcid.org/0009-0001-9231-1994)
- Israt Jahan Kaderi (ORCID: https://orcid.org/0009-0001-7940-669X)
Institutions
- Sher-e-Bangla Agricultural University (BD)
Publication Details
- Journal
- Poultry Science
- Published
- 2025-10-29
- DOI
- https://doi.org/10.1016/j.psj.2025.106039
- Primary Topic
- Animal Nutrition and Physiology
- Type
- article
- Field-Weighted Citation Impact
- 0.00