Quality of Fryer Carcasses as Related to Protein and Fat Levels in the Diet
Open Access
- 1 January 1965
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 44 (1) , 7-15
- https://doi.org/10.3382/ps.0440007
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Influence of Different Levels of Fat and Protein in Broiler Rations on Live Weight, Dressing Percentage and Specific Gravity of CarcassesPoultry Science, 1965
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- The value of fat as a feedstuffJournal of Oil & Fat Industries, 1954
- The digestibility of linseed oil and mutton fat by chicksThe Journal of Agricultural Science, 1950
- Relation of the Protein, Fat, and Energy of the Ration to the Composition of ChickensPoultry Science, 1943
- The Effect of Different Cereals on the Composition of the Edible Portions of CockerelsPoultry Science, 1939