Effects of different dietary fat sources on performance and carcass characteristics of broilers

This publication has 12 references indexed in Scilit:

• Effects of Dietary Fatty Acid Pattern on Melting Point and Composition of Adipose Tissues and Intramuscular Fat of Broiler Carcasses
  Poultry Science, 1996
• Effect of different dietary supplemental fats and oils on the tissue fatty acid composition and growth of female broilers
  British Poultry Science, 1994
• Effect of Dietary Polyunsaturated Fatty Acid Concentration on Performance, Fat Deposition, and Carcass Fatty Acid Composition in Broiler Chickens
  Poultry Science, 1992
• Influence of dietary full-fat seeds and oils on total lipid, cholesterol and fatty acid composition of broiler meats
  Canadian Journal of Animal Science, 1991
• Changes in the Yield and in the Fatty Acid Composition of Whole Carcass and Selected Meat Portions of Broiler Chickens Fed Full-Fat Oil Seeds
  Poultry Science, 1991
• Cooking effects on fat and fatty acids composition of chicken muscles
  Molecular Nutrition & Food Research, 1990
• Effect of Ratio of Unsaturated to Saturated Fatty Acids of the Dietary Lipid Fraction on Utilization and Metabolizable Energy of Added Fats in Young Chicks
  Poultry Science, 1989
• Digestion and Absorption of Lipids in Poultry
  Journal of Nutrition, 1985
• The Effects of Different Dietary Fat Sources on General Performance and Carcass Fatty Acid Composition of Broiler Chickens
  Poultry Science, 1984
• The Fatty Acid Composition of Breast, Thigh, and Skin Tissues of Chicken Broilers as Influenced by Dietary Fats
  Poultry Science, 1963