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Evaluation of protein quality of poultry feedingstuffs. 1. Comparison of chick bioassays

Published online by Cambridge University Press:  27 March 2009

S. S. Zombade ,
G. N. Lodhi  and
J. S. Ichhponani
S. S. Zombade
Affiliation:
Department of Animal Science, Punjab Agricultural University, Ludhiana-141004:, India
G. N. Lodhi
Affiliation:
Department of Animal Science, Punjab Agricultural University, Ludhiana-141004:, India
J. S. Ichhponani
Affiliation:
Department of Animal Science, Punjab Agricultural University, Ludhiana-141004:, India
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Summary

Body-weight gain, protein efficiency ratio (PER), standardized protein efficiency ratio (Std PER) and gross protein value (GPV, GPV1 and GPV2) bioassays were compared with nitrogen incorporation efficiency (NTE) for their accuracy and precision to determine protein quality of fish meal (FM), groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) for poultry. Results showed that all the bioassays were significantly (P < 0·05) correlated with NIE and were equally effective in ranking the samples of FM, GN, MS and CS according to their protein quality although body-weight gain procedure was less sensitive.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 94 , Issue 1 , February 1980 , pp. 105 - 110
Copyright
Copyright © Cambridge University Press 1980

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