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Reflects of graded levels of cassava peel-based diets on performance carcass quality and physio-pathology of broilers in the humid topics

Autor: OO Tewe, PM Ndifon, JA Oluyemi

Publikováno v: Journal of Applied Chemistry and Agricultural Research; Vol 1, No 1 (1994); 19-24

Eight diets were produced to contain 0, 7.5, 15.0 and 22.5% processed cassava peel at 24 and 20% crude protein levels respectively. The diets were made isocaloric and isonitrogenous and fed to cobb broilers for ten weeks. Results obtain indicated tha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ace439bbf2e650c649a09938d57c8d17
https://www.ajol.info/index.php/jacar/article/view/41092

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