Hiba Mohammed Salim from Department of Animal Production successfully defended her MSc.  work with the title (The Use of Grape Pomace in Broiler Diets and Its Impact on Productive Performance, Some Physiological and Microbial Traits, and the Oxidative Status of Stored Meat)
The study aimed to determine the optimal level of grape pomace usage to achieve the highest production efficiency, as well as the effect of replacing different levels of yellow corn with grape pomace powder in broiler diets.
The researcher recommended using grape pomace in broiler diets as a natural antioxidant and to reduce feed costs. She also suggested incorporating grape pomace into feed to improve nutritional efficiency, reduce cholesterol, and enhance gut health.

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