Nutritional and biological value of quail meat with feed-staff usage with different protein levels
DOI:
https://doi.org/10.15587/2313-8416.2014.27940Słowa kluczowe:
slaughter, meat, quail, feed-staff, protein, amino acids, exchange energy, power, feeding norms, fatAbstrakt
This article is devoted to quail meat quality analyses under the influence of feed-staff feeding with different protein levels. Relationship between the levels of quails protein supply and slaughter indexes and chemical composition of the pectoral muscles is established.
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