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Interrelationship between Dietary Protein Level and Carcass Composition of Chicks

1970; Oxford University Press; Volume: 34; Issue: 3 Linguagem: Inglês

10.1271/bbb1961.34.414

1881-1280

Minoru Yoshida, Hiroshi Morimoto,

Animal Nutrition and Physiology

protein content increased linearly and reached maximum at 20.6% on the diet of 31% or more of protein level. Carcass components other than moisture, fat, and protein were kept constant at 3.6% in average, regardless of the change in dietary composition. The physiological upper and lower limits of carcass fat content were suspected to be 17% and not less than 0.9%, respectively.