Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
January 1, 1965Poultry ScienceOpen Access

Quality of Fryer Carcasses as Related to Protein and Fat Levels in the Diet

View Full Paper
Ask AI
Bookmark
Share

Authors

EEE.O. EssaryVirginia TechLDL.E. DawsonScience Oxford

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Essary et al. (1965) studied this question.

synapsesocial.com/papers/6a87be563bdf89560ead2af8https://doi.org/10.3382/ps.0440007
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Effect of Different Cereals on the Composition of the Edible Portions of Cockerels1939 · 8 citations
  2. 2The value of fat as a feedstuff1954 · 8 citations
  3. 3Relation of the Protein, Fat, and Energy of the Ration to the Composition of Chickens1943 · 100 citations
  4. 4The digestibility of linseed oil and mutton fat by chicks1950 · 45 citations
  5. 5Influence of Different Levels of Fat and Protein in Broiler Rations on Live Weight, Dressing Percentage and Specific Gravity of Carcasses1965 · 11 citations