THE PROXIMATE COMPOSITION OF TURKEY (MELEAGRIS GALLOPAVO) MEAT BALLS ENRICHED WITH OATS FIBRE

P. Sivakumar* and S.Karthika Department of Livestock Products Technology (Meat Science),Veterinary College and Research Institute, Namakkkal – 637 002.Tamil Nadu Veterinary and Animal Sciences University(*E – mail: drsivatn@gmail.com)Received: 20-09-2018 Accepted: 26-10-2018 AbstractDietary fibre is now being used as most common functional ingredients as fat replacer, volume enhancer, binder and stabilizer.┬áMost people are more conscious about reduced fat in the diet, balanced protein sources and more importantly inclusion of┬árecommended level of dietary fibres sources in the daily diet. Since meat is Read More …