منابع مشابه
Recent Advances in Fat Utilization by Poultry
Fats are added to poultry diets as a source of energy and essential fatty acids. Ldditionally fats aid in reducing dustiness of most diets and at low levels act as a lbricant for the pellet die. Fat utilization is affected by a number of factors including fat omposition, bird age, bird species, intestinal status and composition of the diet into which fat is incorporated. In general, young birds...
متن کاملVitamin a in Poultry Flesh and Fat
In a previous investigation 2 the writers studied the vitamin B content of poultry flesh and eggs. In this paper they report the results of experiments conducted with rats for the purpose of determining the vitamin A value of the body flesh and fat of several species of domestic fowl. These tests were made on fowls reared under ordinary conditions and fed rations which were in general use. The ...
متن کاملThe fat-soluble vitamins in poultry nutrition.
30. James, E. M., Norris, F. W. & Wokes, F. (1947). Analyst, 72, 327. 31. Jones, C. R. & M o m , T. (1946). Cereal Chem. m, @. 32. Jukes, T. H. (2941). J. Nutn’t. 21, 193. 33. Kemmerer, A. R. & Fraps, G. S. (1945). Bull. Tex. ag& Exp. Stu. no. 671. 34. Krehl, W. A., Huerga, J. de la, Elvehjem, C. A. & Hart, E. B. (1946). J . biol. C h . 166, 53. 35. Lillie, R. J. & Briggs, G. M. (1947). Poult. ...
متن کاملDevelopment of Rancidity in Walnuts
The rancidification of walnuts was promoted by storing shelled kernels at 38°C for 4 weeks. Of six varieties tested, only 'Howard' and 'Chandler' kernels went rancid during this period. Their deterioration was preceded by the appearance of lipase (an oil digesting enzyme) in kernels and an accumulation of free fatty acids in the oil. The implications and limitations of these observations are di...
متن کاملRancidity in Indian butterfats (ghee).
It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1949
ISSN: 0032-5791
DOI: 10.3382/ps.0280249