Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced.

There were highly significant differences in the content of amino acids methionine ( P = 0.0005), leucine ( P = 0.0001), lysine ( P < 0.0001), and histidine ( P = 0.0005) in chicken breast from the 3 dietary treatments ( Table 7 ).

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