Effect of Protein, Energy and Fat Content of the Ration on Calcium Utilization
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/39/6/1389/4443199/poultrysci39-1389.pdf
Reference9 articles.
1. Association of Official Agricultural Chemists, 1955. Official Methods of Analysis. Washington, D.C., P. 843.
2. The effect of productive energy level of the diet on the methionine requirement of the chick;Baldini;Poultry Sci.,1955
3. Digestibility of individual fatty acids in the rat;Carroll;J. Nutrition,1958
4. Factors affecting digestibility of fatty acids in the rat;Carroll;J. Nutrition,1958
5. The effect of the level of dietary calcium and magnesium on the digestibility of fatty acids, simple triglycerides, and some natural and hydrogenated fats;Cheng;J. Nutrition,1949
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