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On the influence of protein on the fattening of fowls

Published online by Cambridge University Press:  27 March 2009

E. T. Halnan
E. T. Halnan
Affiliation:
Poultry Nutrition Section, Animal Nutrition Institute, School of Agriculture, Cambridge
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Extract

1. The principal change in the composition of adult fowls during fattening is an increase in the fat content of the body, the protein increase being subordinate in amount.

2. Within the limits studied, the efficiency of conversion of food energy to carcase energy is not affected by variation in the protein content of the ration.

3. A food mixture consisting of 5% dried skim milk of 95% Sussex ground oats proved as efficient for fattening fowls as a food mixture consisting of 20% dried skim milk, and 80% Sussex ground oats.

4. The food mixtures used gave satisfactory results in fattening when used in pellet form in a dry state.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 28 , Issue 2 , April 1938 , pp. 341 - 345
Copyright
Copyright © Cambridge University Press 1938

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References

REFERENCES

Bull. Minist. Agric. Land. (1935), 91.Google Scholar
Macdonald, A. J. & Kay, J. W. T. (1937). Bull. Nat. Inst. Poult. Husb. Newport, Shropshire, 14.Google Scholar