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Effect of different energy and protein levels on the egg production of rural poultry
2003
Rehman, A. | Bhatti, B.M. (Poultry Research Inst., Rawalpindi (Pakistan))
A study was conducted to determine the effect of different nutrients i.e. metabolizable energy (ME) and crude protein (CP) content of ration on the egg production and egg weight of rural layers. For the purpose six different experimental rations containing 2700, 2900 kcal/kg ME and 14, 16, 18 percent CP were offered to the birds. The results indicated that egg number increased with proportional adversely affected as the CP of the ration was increased weight of the layers was proportionally increased with ration at constant ME level, while increase in ME level egg weight. increase in ME, while it was at constant ME level. The egg increase in CP content of the did not significantly affect the egg weight.
显示更多 [+] 显示较少 [-]Effect of freezing on moisture, protein, fat and ash contents of broiler meat
2003
Bhatti, B.M. (Poultry Research Inst., Rawalpindi (Pakistan)) | Hafeez, F. | Bano, S. | Talat, T. | Sardar, R. | Akhtar, S.
This trial was conducted to study effect of freezing on quality of broiler meat after freezing. Meat samples were taken from two sites such as breast and thigh. The weight, moisture, protein, fat and ash contents were analyzed before and after freezing at -25 degree centigrade for 15 days using methods given in AOAC, (1990). It was observed that protein, fat and ash contents were not changed consequent to freezing. There was loss (P less than 0.05) in weight which can be attributed to drip loss when meat is thawed. This study provided evidence that there is no change in nutrients when meat is subjected to freezing.
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