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. Most people are more conscious about reduced fat in the diet, balanced protein sources and more importantly inclusion of recommended level of dietary fibres sources in the daily diet. Since meat is Read More …
Journal of Environment and Bio-Sciences
ISSN: 0973-6913 (Print) I ISSN : 0976-3384 (On Line)