The Influence of Free Fatty Acid Content and Degree of Saturation on the Apparent Metabolizable Energy Value of Fats Fed to Broilers-Reference-Cited by-同舟云学术

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The Influence of Free Fatty Acid Content and Degree of Saturation on the Apparent Metabolizable Energy Value of Fats Fed to Broilers

Published:1991-03 Issue:3 Volume:70 Page:573-582
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

WISEMAN J.,SALVADOR F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/70/3/573/4335168/poultrysci70-0573.pdf

Reference15 articles.

1. Interactions of fats and fatty acids as energy sources for the chick;Artman;Poultry Sci.,1964

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

3. Digestion and absorption of fat;Freeman,1976

4. The digestion, absorption and transport of fats-non-rurninants;Freeman,1984

5. Metabolizable energy value of fats in chicks and adult cockerels;Lessire;Anim. Feed Sci. Technol.,1982

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