Effect of Different Levels of Dietary Protein and Energy on Weight and Certain Qualities of Ready-To-Cook Broilers

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Authors

  • Ayodhya Prasad
     Division of Poultry Research, Indian Veterinary Research Institute, Izatnagar, U.P. ,IN
  • V. R. Sadagopan
     Division of Poultry Research, Indian Veterinary Research Institute, Izatnagar, U.P. ,IN

Abstract

A continued growth of broiler industry and demand of consumers have aroused great interest for obtaining different sized broilers for different preparations. Live weight is often used as a measurement of broiler for meat. Considering eviscerated weight would have a practical value since ready-to-cook chicken have become a popular form of market poultry. In addition to the weight of ready to cook chicken, there is also interest of consumers in good quality like texture, flavour and greater breast angle.

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Published

1978-03-01

How to Cite

Prasad, A., & Sadagopan, V. R. (1978). Effect of Different Levels of Dietary Protein and Energy on Weight and Certain Qualities of Ready-To-Cook Broilers. The Indian Journal of Nutrition and Dietetics, 15(3), 76–79. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12116

Issue

Volume 15, Issue 3, March 1978

Section

Announcements

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