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Improved Meat Quantity and Quality of Domesticated Meat Animals

Researchers have shown that the administration of Nicotinamide Riboside (NR), a form of vitamin B3, improves the quantity and quality of muscle tissue produced by domesticated meat animals.

In poultry, an in ovo injection of NR in developing chicken embryos has demonstrated an increased weight, length, and depth of the Pectoralis major muscle of chickens when measured immediately after hatching. This increases the weight of the most economically important muscle of birds produced for meat production.

In swine, researchers have demonstrated that NR consumption by pigs increases growth, and improves meat color stability by increasing muscle NAD+ content. This increases the efficiency of growth and lengthens the time of retail meat sales.

  • Produces more, higher quality meat per animal
  • Increases the time of retail meat sales

For use in domesticated meat animals such as chickens, turkeys, pigs & cattle.

Additional Details


Kansas State University

Intellectual Property Protection

Pending Patent

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