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Relative Bioavailability of DL and L Methionine in Broilers

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Figure

Table 1. Ingredient composition of basal diet (g/kg as fed basis).
Table 3. Analysed contents of Met in dietary treatments.
Table 4. (a) Statistical means of the performance parameters depending on source and dietary Met levels (0 - 14 and 15 - 28 d); (b) Statistical means of the performance parame-ters depending on source and dietary Met levels (29 - 37 and 0 - 37 d)
Table 5. Summary of relative bioavailability (RBV) of DL-Met according to various re-sponse criteria from 0 - 37 d (%, L-Met: 100) RBV= 100 * B31/B32
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