Effect of temperature of wet extrusion on the nutritional value of full-fat soyabeans for broiler chickens

British Poultry Science

Volumn 38, Issue 4, 1997, Pages 412-416

  Perilla, N S ^a   Cruz, M P ^a   De Belalcazar F ^b   Diaz, G J ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b Nutrianálisis Ltda   (Colombia)

Author keywords

[No Author keywords available]

Indexed keywords

GALLUS GALLUS; GLYCINE MAX;

HYDROXIDE; POTASSIUM DERIVATIVE; POTASSIUM HYDROXIDE; TRYPSIN INHIBITOR; UREASE; VEGETABLE PROTEIN;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; CHICKEN; FOOD HANDLING; MEAT; METHODOLOGY; NUTRITIONAL VALUE; REGRESSION ANALYSIS; SOLUBILITY; SOYBEAN; TEMPERATURE;

ANIMAL FEED; ANIMALS; CHICKENS; FOOD HANDLING; HYDROXIDES; MEAT; NUTRITIVE VALUE; POTASSIUM COMPOUNDS; REGRESSION ANALYSIS; SOLUBILITY; SOYBEANS; TEMPERATURE; TRYPSIN INHIBITORS; UREASE; VEGETABLE PROTEINS;

EID: 0031228397     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669708418011     Document Type: Article

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