The Effects of Different Dietary Fat Sources on General Performance and Carcass Fatty Acid Composition of Broiler Chickens-Reference-Cited by-同舟云学术

The Effects of Different Dietary Fat Sources on General Performance and Carcass Fatty Acid Composition of Broiler Chickens

Published:1984-02 Issue:2 Volume:63 Page:324-332
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

HULAN H.W.,PROUDFOOT F.G.,NASH D.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/63/2/324/4475407/poultrysci63-0324.pdf

Reference29 articles.

1. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

2. Influences of age, sex, and type of dietary fat supplementation on total fat and fatty acid composition;Edwards;Poultry Sci.,1973

3. Quality of fryer carcasses as related to protein and fat levels in the diet;Essary;1. Fat deposition and moisture pick-up during chilling. Poultry Sci.,1965

4. Energetic efficiency of different dietary fats for growth of young chicks;Fuller;Poultry Sci.,1977

5. Effect of micelle formation on the absorption of neutral fat and fatty acids by the chicken;Garrett;J. Nutr.,1975

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