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March 1, 1966Poultry ScienceOpen Access

Composition and Stability of Broiler Carcasses as Affected by Dietary Protein and Fat

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JMJ.E. MarionMontreal Neurological Institute and HospitalJWJ. G. WoodroofUnited States Department of Agriculture

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Marion et al. (1966) studied this question.

synapsesocial.com/papers/6a940ed905231e9dd96d098ahttps://doi.org/10.3382/ps.0450241
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Also Consider

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

  1. 1Studies on Energy Levels in Poultry Rations1958 · 184 citations
  2. 2Quality of Fryer Carcasses as Related to Protein and Fat Levels in the Diet1965 · 30 citations
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  4. 4Influence of Different Levels of Fat and Protein in Broiler Rations on Live Weight, Dressing Percentage and Specific Gravity of Carcasses1965 · 11 citations
  5. 5The Effect of Dietary Energy and Protein on Carcass Composition with a Note on a Method for Estimating Carcass Composition1965 · 87 citations