Nutritional Factors Influencing Carcase Fat in Broilers—A Review-Reference-Cited by-同舟云学术

Nutritional Factors Influencing Carcase Fat in Broilers—A Review

Published:1982-11-01 Issue:3 Volume:38 Page:194-200
ISSN:0043-9339
Container-title:World's Poultry Science Journal
language:en
Short-container-title:World's Poultry Science Journal

Author:

Mcleod J. A.¹

Affiliation:

1. Gleadthorpe Experimental Husbandry Farm Meden Vale, Mansfield, Notts, England.

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1079/WPS19820015

Reference39 articles.

1. Effects of degree of fatness in broilers on other carcass characteristics: Relationship between fatness and the composition of carcass fat1

2. Minimal Levels of Dietary Oils, Grain Oils or Supplementary Oil, Affecting the Composition and Stability of Carcass Fat and Meat of Broilers

3. Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1

4. BUTTERY, P. J. and K. N. BOORMAN (1976). The energetic efficiency of amino acid metabolism In: protein metabolism and nutrition, edited by D. J. A. Cole, London. Butterworths p. 197.

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