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Predicting the extent to which excess lipid is deposited in the physical components of a broiler when dietary protein content is reduced

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dc.contributor.authorReis, Matheus P.
dc.contributor.authorSakomura, Nilva K.
dc.contributor.authorAzevedo, Jefferson M.
dc.contributor.authorViana, Gabriel S.
dc.contributor.authorDorigam, Juliano César P.
dc.contributor.authorFernandes, Joao Batista K.
dc.contributor.authorGous, Robert M.
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2023-01-12T09:32:24Z
dc.date.accessioned2025-05-27T20:05:20Z
dc.date.available2023-01-12T09:32:24Z
dc.date.issued2022
dc.description.vuosik2022
dc.format.bitstreamfalse
dc.identifier.olddbid495533
dc.identifier.oldhandle10024/552974
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/9393
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline412
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherCSIRO Publishing
dc.relation.doi10.1071/an22189
dc.relation.ispartofseriesAnimal Production Science
dc.relation.issn1836-0939
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/552974
dc.subjectallometry
dc.subjectbody composition
dc.subjectchicken
dc.subjectcommercial cuts
dc.subjectgrowth
dc.subjectpartitioning of lipid
dc.subjectpartitioning of protein
dc.subjectpoultry
dc.tehOHFO-EI-OHFO
dc.titlePredicting the extent to which excess lipid is deposited in the physical components of a broiler when dietary protein content is reduced
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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