The Use of High Quality Fat and the Effect of Protein Level in Broiler Diets
Open Access
- 1 May 1959
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 38 (3) , 519-526
- https://doi.org/10.3382/ps.0380519
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Studies on Energy Levels in Poultry RationsPoultry Science, 1957
- Studies on Encephalomalacia in the ChickPoultry Science, 1956
- The Effect of Fats and Fatty Acids in Chick RationsPoultry Science, 1956
- Feeding Value of Hydrolyzed Vegetable Fats in Broiler RationsPoultry Science, 1956
- The Effect of Productive Energy Level of the Diet on the Methionine Requirement of the ChickPoultry Science, 1955
- Effects of Different Grades of Animal Fats on the Performance of ChicksPoultry Science, 1955
- Growth and Food Consumption in Relation to Dietary Levels of Protein and Fibrous BulkJournal of Nutrition, 1954
- Experiences with High Protein Diets for Chicks and PoultsPoultry Science, 1949