Effect of dietary amino acids and metabolisable energy on the performance of broilers kept at high temperatures.

@article{Sinurat1985EffectOD,
  title={Effect of dietary amino acids and metabolisable energy on the performance of broilers kept at high temperatures.},
  author={A P Sinurat and Derick Balnave},
  journal={British poultry science},
  year={1985},
  volume={26 1},
  pages={117-28}
}
Increasing dietary metabolisable energy (ME) at particular amino acid: ME ratios significantly improved growth and food utilisation of broilers kept at moderate (18 to 26 degrees C) and high (25 to 35 degrees C) ambient temperatures during the finishing period from 22 d of age. The optimum amino acid: ME ratio varied with dietary ME concentration in the hot, but not in the moderate environment. Relatively greater increases in food intake and growth rate occurred in the hot environment when… CONTINUE READING