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January 1, 1969Poultry ScienceOpen Access

Effect of Protein Level on Carcass Composition of Turkeys

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Authors

EBE.G. BixlerGCGerald F. CombsTufts UniversityCSC.S. ShaffnerUniversity of Maryland, Baltimore

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Cite This Study

Bixler et al. (1969) studied this question.

synapsesocial.com/papers/6a90f42bf69e67dea4361219https://doi.org/10.3382/ps.0480261
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Also Consider

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

  1. 1Growth of Broad Breasted Bronze Turkey Poults Fed a 26 Percent Protein Diet with Different Levels of Productive Energy1956 · 10 citations
  2. 2Relation of the Protein, Fat, and Energy of the Ration to the Composition of Chickens1943 · 100 citations
  3. 3Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat1952 · 19 citations
  4. 4Effect of Diethylstilbesterol Pelleting, Dietary Fat Level and C/P Ratio on Growth, Feed Requirements and Quality of Turkey Fryers1958 · 7 citations
  5. 5Studies on Energy Levels in Poultry Rations. 1. The Effect of Calorie-Protein Ratio of the Ration on Growth, Nutrient Utilization and Body Composition of Chicks1956 · 157 citations