The Influence of Age, Sex, and Energy Level on the Tenderness of Broilers
Open Access
- 1 March 1969
- journal article
- Published by Elsevier in Poultry Science
- Vol. 48 (2) , 548-552
- https://doi.org/10.3382/ps.0480548
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The Effect of Dietary Energy and Protein on Carcass Composition with a Note on a Method for Estimating Carcass CompositionPoultry Science, 1965
- Effect of Duration and Type of Chilling and Thawing on Tenderness of Frozen TurkeysPoultry Science, 1961
- Effect of Laboratory Scale Agitated Chilling of Poultry on QualityPoultry Science, 1960
- Studies on Tenderness EvaluationPoultry Science, 1960
- Quality of the Cooked Meat of Turkeys Fed Animal or Vegetable Protein Diets with Vitamin and Fat SupplementsPoultry Science, 1958
- Relationships among Diet Composition, Fleshing, Fatness, and Edible Quality of Female Roasting TurkeysPoultry Science, 1957
- 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
- Relation of the Protein, Fat, and Energy of the Ration to the Composition of ChickensPoultry Science, 1943