Ayodhya Prasad ¹, P. V. Rao ²

Affiliations
1 CARI, Izatnagar, U.P. 243122, IN
2 Department of Poultry Science, APAU, Hyderabad 500 030, IN

Abstract

Mustard oil contains 45 to 55 percent erucic acid and three to five per cent of saturated fatty acids'" besides other unsaturated fatty acids.

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Ayodhya Prasad ¹, V. R. Sadagopan ¹

Affiliations
1 Division of Poultry Research, Indian Veterinary Research Institute, Izatnagar, U.P., IN

Abstract

A continued growth of broiler industry and demand of consumers have aroused great interest for obtaining different sized broilers for different preparations. Live weight is often used as a measurement of broiler for meat. Considering eviscerated weight would have a practical value since ready-to-cook chicken have become a popular form of market poultry. In addition to the weight of ready to cook chicken, there is also interest of consumers in good quality like texture, flavour and greater breast angle.

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Ayodhya Prasad ¹

Affiliations
1 Department of Forage Research, H. A. U., Hissar, IN

Abstract

Earlier work at this laboratory showed that mustard oil cake (MOC) was comparable to groundnut cake (GNC) in ftietabolizable energy content' and had more available lysine, better gross protein value and nitrogen absorbability.

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Ayodhya Prasad ¹, V. R. Sadagopan ¹

Affiliations
1 Division of Poultry Research, Indian Veterinary Research Institute, Izatnagar, U. P., IN

Abstract

The excessive fatty broilers are unattractive to the consumers and is associated with a waste of dietary energy. Public awareness of wastefulness of excess fat in meat is also increasing and thus demand for broilers with specific amount of fat will continue to grow.

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