Protein quality of poultry by-product meal manufactured from whole fowl co-extruded with corn or wheat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/85/7/1193/4342072/poultrysci85-1193.pdf
Reference21 articles.
1. Characterization of carcass development from 14 to 145 days of age in turkey hens from two strains;Barbour;Poult. Sci.,1995
2. The effect of enzyme pre-digestion on the quality of poultry by-product meal from whole turkey mortality;Barbour;Poult. Sci.,1995
3. Biological evaluation of proteins: A new aspect;Bender;Br. J. Nutr.,1957
4. Alternatives for the disposal of poultry carcasses;Blake;Poult. Sci.,1992
5. The performance of commercial broilers when fed various levels of rendered whole-hen meal;Christmas;Poult. Sci.,1996
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1. Poultry by-products as a basis of combined meat and vegetable feed for domestic animals;IOP Conference Series: Earth and Environmental Science;2019-11-01
2. Effect of supplementing exogenous protease in low protein poultry by-product meal based diets on growth performance and nutrient digestibility in broilers;Animal Feed Science and Technology;2017-06
3. Exogenous protease supplementation of poultry by-product meal-based diets for broilers: Effects on growth, carcass characteristics and nutrient digestibility;Journal of Animal Physiology and Animal Nutrition;2017-04-28
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