Effects of varying levels of L-leucine and metabolizable energy in finisher diet on carcass composition and meat sensory characteristics of broiler chickens

Pakistan Journal of Nutrition

Volumn 8, Issue 6, 2009, Pages 792-796

  Erwan, E ^a   Alimon, A R ^a   Sazili, A Q ^b,c   Yaakub, H ^b   Karim, R ^d  

^a State Islamic University of Sultan Syarif Kasim   (Indonesia)

^b Faculty of Agriculture   (Malaysia)

^c Halal Products Research Institute   (Malaysia)

^d UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Broiler; Carcass composition; Leucine; Metabolizable energy; Sensory

Indexed keywords

LEUCINE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; AROMA; ARTICLE; CARCASS; CHICKEN; CONTROLLED STUDY; DIET SUPPLEMENTATION; ENERGY METABOLISM; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; MEAT; NONHUMAN; SENSORY EVALUATION;

AVES; GALLUS GALLUS;

EID: 65249110376     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.792.796     Document Type: Article

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