Composition and Stability of Broiler Carcasses as Affected by Dietary Protein and Fat
Open Access
- 1 March 1966
- journal article
- research article
- Published by Elsevier BV in Poultry Science
- Vol. 45 (2), 241-247
- https://doi.org/10.3382/ps.0450241
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Some Physical and Chemical Properties of Eggs from Hens of Five Different StocksPoultry Science, 1965
- The Effect of Dietary Energy and Protein on Carcass Composition with a Note on a Method for Estimating Carcass CompositionPoultry Science, 1965
- Influence of Different Levels of Fat and Protein in Broiler Rations on Live Weight, Dressing Percentage and Specific Gravity of CarcassesPoultry Science, 1965
- Quality of Fryer Carcasses as Related to Protein and Fat Levels in the DietPoultry Science, 1965
- The Fatty Acid Composition of Breast, Thigh, and Skin Tissues of Chicken Broilers as Influenced by Dietary FatsPoultry Science, 1963
- Studies on Energy Levels in Poultry Rations. 1. The Effect of Calorie-Protein Ratio of the Ration on Growth, Nutrient Utilization and Body Composition of ChicksPoultry Science, 1956
- Multiple Range and Multiple F TestsBiometrics, 1955
- Influence of Fats in Rations on Storage Quality of PoultryPoultry Science, 1955
- The Deposition of Linolenic Acid in Chickens Fed Linseed OilPoultry Science, 1950
- Relation of the Protein, Fat, and Energy of the Ration to the Composition of ChickensPoultry Science, 1943