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Effect of dietary fat concentration and energy to protein ratio on the performance, yield of carcass components and composition of skin and meat of turkeys as related to age

Effect of dietary fat concentration and energy to protein ratio on the performance, yield of carcass components and composition of skin and meat of turkeys as related to age

British Poultry Science 15(6): 543-560

Samples of breast and thigh meat were removed at 6, 8, 16, 20 and 24 weeks from carcasses of crossbred male turkeys reared on diets with no added fat or 2 or 11.4% fat (rapeseed or palm oil) and a constant energy:protein ratio (E:P). The fat content of thigh meat decreased between 8 and 16 weeks but increased between 16 and 24 weeks. The mean fat content of breast meat was constant from 6 to 8 weeks but increased progressively from 8 to 24 weeks.

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Accession: 000069522

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DOI: 10.1080/00071667408416145

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