Some Factors Affecting True Metabolizable Energy of Fababeans (Vicia faba L.)-Reference-Cited by-同舟云学术

Some Factors Affecting True Metabolizable Energy of Fababeans (Vicia faba L.)

Published:1991-03 Issue:3 Volume:70 Page:568-572
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

CASTANON J.I.R.,MARQUARDT R.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/70/3/568/4335144/poultrysci70-0568.pdf

Reference19 articles.

1. Official Methods of Analysis;Association of Official Analytical Chemists,1984

2. Effect of autoclaving and cooking on the true metabolizable energy (TME) and N-corrected TMEn content of white lupin, yellow peas and fababeans;Boldaji;Nutr. Rep. Int.,1986

3. Performance of broiler chicks fed diets of varying energy density and containing varied levels of raw or heat-treated faba beans;Campbell;Poultry Sci.,1977

4. Processing to improve the nutritive value of field beans (Vicia faba L.);Edwards,1977

5. Processing to improve the nutritive value of field beans;Edwards;J. Sci. Food Agric.,1973

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3. Liver Proteolytic Activity in Tannic Acid-Fed Birds;Poultry Science;2002-01

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5. Influence of growing season, tannin content and autoclave treatment on the nutritive value of near-isogenic lines of faba beans (Vicia faba L.) when fed to leghorn chicks;British Poultry Science;1998-03