Chemical composition and vitamin E content of abattoir by-products meals
1989
Hegedus, M. | Bokori, J. | Tolgyesi, G. | Andrasofszky, E. (University of Veterinary Science, Budapest (Hungary). Dept. of Animal Nutrition)
The chemical composition of meat-and-bone /n = 22/, poultry by-product /n = 12/, blood /n = 6/, bone /n = 4/ and feather /n = 8/ meals indicated a slight degree of overdrying. The crude fat and ash contents were within the acceptable limits. The mineral elements of bones were determinative in the element pattern of meat-and bone meals as indicated by the significant correlations between Ca, P and Mg. The crude protein was in negative regression and correlation with crude ash content /r = -0.81; P0.001/ which was even more pronounced when the data were expressed in fatless dry matter /r
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