The Amino Acid Content of Fresh and Stored Shell Eggs. III. Methionine, Cystine, and Lysine Contents of Eggs From Hens Fed Diets Differing in Percentage of these Amino Acids-Reference-Cited by-同舟云学术

The Amino Acid Content of Fresh and Stored Shell Eggs. III. Methionine, Cystine, and Lysine Contents of Eggs From Hens Fed Diets Differing in Percentage of these Amino Acids

Published:1950-01 Issue:1 Volume:29 Page:104-108
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Evans Robert John,Davidson J.A.,Butts Helen A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/29/1/104/4523593/poultrysci29-0104.pdf

Reference15 articles.

1. Lysine requirement of the chick;Almquist;Proc. Soc. Expt. Biol. Med.,1942

2. Association of Official Agricultural Chemists, Official Methods of Analysis. Washington, 1945.

3. The composition of the proteins of eggs from hens on different diets;Calvery;J. Biol. Chem.,1934

4. Soybean oil meal in the laying ration;Carver;Wash. Agr. Expt. Sta., V circular No. 15,1944

5. The methionine and cystine content of hen eggs;Csonka;J. Biol. Chem.,1947

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