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Determining the nutritional quality of breast meat of revitalized layers


Determining the nutritional quality of breast meat of revitalized layers



International Journal of Agriculture and Biology 3(2): 171-174



ISSN/ISBN: 1560-8530

A project was conducted to determine the nutritional value of white meat (breast) of spent and revitalized layers fed different moult diets. The old layers were subjected to moulting procedure through the manipulation of three protein levels (14, 16 and 18%) and two energy levels (2700 and 2900 Kcal kg-1 ME) as six moult diets with three replicates of eight hens each.

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Accession: 003707575

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