Relation of Tryptophan and Lysine to Egg Production, Hatchability and Composition of the Protein of Hens’ Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/29/6/793/4389532/poultrysci29-0793.pdf
Reference20 articles.
1. The biological value of corn and wheat proteins in the male infant, with a note on the utilization of d-tryptophan;Albanese;J. Nutrition,1949
2. Evaluation of amino acid requirements by observations on the chick;Almquist;J. Nutrition,1947
3. The amino acid composition of proteins and foods;Block,1947
4. Studies on the protein nutrition of breeding hens;Cravens;Poultry Sci.,1946
5. The effect of leucine on egg production and hatchability;Cravens;Poultry Sci.,1948
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1. Response of Broiler Breeders to Low-Protein Diets.;Poultry Science;1995-04
2. Nutrition and Broiler Breeder Performance: A Review with Emphasis on Response to Diet Protein;Journal of Applied Poultry Research;1994-10
3. Response of Older Broiler Breeders to Medium-High Intakes of Protein;Journal of Applied Poultry Research;1994-07
4. Appearance of D-Alloisoleucine in the Blood Plasma of Laying Hens , ,;Poultry Science;1980-11
5. Growth and Development of Chick Embryos Nourished by Fractions of Yolk;The Journal of Nutrition;1967-05-01
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