Effects of raw material source, ash content, and assay length on protein efficiency ratio and net protein ratio values for animal protein meals
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/76/12/1722/4340264/poultrysci76-1722.pdf
Reference21 articles.
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3. The amino acid composition of processed bones and meat;Eastoe;J. Sci. Food. Agric.,1960
4. Nutritive value of poultry by-product meal. 2. Comparisons of methods of determining protein quality;Escalona;Poultry Sci.,1986
5. Nutritive value of high oil corn for poultry;Han;Poultry Sci.,1987
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