THE EFFECT OF ENERGO – PROTEIC LEVEL ON CRUDE PROTEIN CONVERSION AT ARBOR ACRES HYBRID

Abstract

The present researches in broiler industry has been intensified in direction to
obtained broiler chickens with a superior quality of carcass express through a big
weight of value comercial cut-ups, like proportion with a small set-down of
abdominal fat what represent a slaughtery loss. Permanent transformation of
genetic potencial of broiler chickens impose continuous reevaluation of energy,
protein, amino acids, trace minerals and vitamins requirements function of growth
phases and sacrification age.