Composition and Stability of Broiler Carcasses as Affected by Dietary Protein and Fat-Reference-Cited by-同舟云学术

Composition and Stability of Broiler Carcasses as Affected by Dietary Protein and Fat

Published:1966-03 Issue:2 Volume:45 Page:241-247
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Marion J.E.,Woodroof J.G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/45/2/241/4352001/poultrysci45-0241.pdf

Reference17 articles.

1. Palatability of chickens fed diets containing different levels of fish oil or tallow. I. Evaluation by a consumer-type panel. II. Evaluation by a trained panel;Carlson;Food Tech.,1957

2. The deposition of linolenic acid in chickens fed linseed oil;Chu;Poultry Sci.,1950

3. The influence of dietary energy level on the distribution of fat in various tissues of the growing chickens;Dansky;Poultry Sci.,1952

4. Influence of fats in rations on storage equality of poultry;Darrow;Poultry Sci.,1955

5. Studies on energy levels in poultry rations. I. The effect of calorie-to-protein ratio of the ration on growth, nutrient utilization and body composition of chicks;Donaldson;Poultry Sci.,1956

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