Commercial Poultry Nutrition

By S. Leeson, J. D. Summers. 2000

904 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/867b7314dbca975bb488ee1be657a429b24dc5ad

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Citations in the corpus

The Production Performance of Broiler Birds as Affected by the Replacement of Fish Meal by Maggot Meal in the Starter and Finisher Diets (2002, result): “This could be related to the relatively low energy to protein ratios recorded for the diets used in this experiment that were between 128 and 131 for the starter diets and around 137 for the grower-finisher diets as compared to values between 138 and 145 and between 157 and 190 as suggested (10) res”
Nutritional Strategies to Reduce Heat Stress in Broilers and Broiler Breeders (2009, background): “For hot climates, the heat production of birds on every-day feeding is about 10% lower than those on a skip-a-day feeding (Leeson and Summers, 1991).”
The Influence of Genetics on Economic Efficiency of Broiler Chickens Growth (2013, methodology): “But the same authors mention that an increase in the concentration of amino acids in the diet should be correlated with feed cost and the market cost of chicken meat [11-13].”
Zinc in Broiler Feeding and Nutrition (2008, background): “Zinc plays a role in collagen synthesis and deficiencies of this nutrient result in reduced production of skin collagen (Leeson and Summers, 2005).”
Modeling energy utilization in broiler breeders, laying hens and broilers (2004, background): “According to Leeson & Summers (1997), a small variation is observed in heat production of birds from 19 to 27 oC, but below the lower critical limit temperature, birds need to produce heat to maintain the body temperature, and above 27 oC require energy to dissipate heat.”