A Study of the Protein Quality of Different Feather Meals
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/51/2/537/4328693/poultrysci51-0537.pdf
Reference7 articles.
1. Biological evaluation of proteins: a new aspect;Bender;Brit. J. Nutr.,1957
2. Nutritive value of hog hair as a protein source for chicks and poults;Gehle;Poultry Sci.,1967
3. Methods for determinining the nutritive value of feather meals;McCasland;Poultry Sci.,1966
4. Processed feather and hog hair meals as sources of dietary protein for the laying hen with emphasis on their use in meeting maintenance requirements;Moran;Poultry Sci.,1969
5. Keratin as a source of protein for the growing chick. 1. Amino acid imbalance as the cause for inferior performance of feather meal and the implication of disulphide bonding in raw feathers as the reason for poor digestibility;Moran;Poultry Sci.,1966
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1. Efficacy of crude and immobilizedenzymes from Bacillus licheniformis for production of biodegraded feather meal and their assessment on chickens;Environmental Technology & Innovation;2018-08
2. Complementary responses between hydrolyzed feather meal, fish meal and soybean meal without amino acid supplementation in Nile tilapia Oreochromis niloticus diets;Aquaculture International;2014-01-22
3. Effects of inclusion of poultry by-product meal and enzyme-prebiotic supplementation in grower diets on performance and feed digestibility of broilers;British Poultry Science;2004-04
4. Fishmeal replacement with feather-enzymatic hydrolyzates co-extruded with soya-bean meal in practical diets for the Pacific white shrimp (Litopenaeus vannamei );Aquaculture Nutrition;2001-09-19
5. Ingredient Quality and Its Impact on Digestion and Absorption in Poultry;Journal of Applied Poultry Research;1996-03
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