Evaluation of protein and energy quality of rendered spent hen meals
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/76/10/1387/4446762/poultrysci76-1387.pdf
Reference17 articles.
1. Official Methods of Analysis;Association of Official Analytical Chemists,1980
2. The performance of commercial broilers when fed various levels of rendered whole-hen meals;Christmas;Poultry Sci.,1996
3. Nutritive value of poultry by-product meal. 2. Comparisons of methods of determining protein quality;Escalona;Poultry Sci.,1986
4. Protein and amino acid quality of feather meals;Han;Poultry Sci.,1991
5. Extrusion processing of broiler starter diets containing ground whole hens, poultry by-product meals, feather meal or ground feathers;Haque;Poultry Sci.,1991
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