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Asian Journal of Animal and Veterinary Advances

Year: 2008 | Volume: 3 | Issue: 2 | Page No.: 85-91
DOI: 10.3923/ajava.2008.85.91

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Authors


F.O. Abeke

Country: Nigeria

S.O. Ogundipe

Country: Nigeria

A.A. Sekoni

Country: Nigeria

I.A. Adeyinka

Country: Nigeria

O.O. Oni

Country: Nigeria

A. Abeke

Country: Nigeria

I.I. Dafwang

Country: Nigeria

Keywords


  • antinutritional factors
  • Broiler finishers
  • carcass
  • cooking duration
  • haematological parameters
  • Lablab purpureus beans
Research Article

Effect of Duration of Cooking Lablab purpureus Beans on its Utilization by Broiler Finishers (4-8 Weeks)

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.A. Adeyinka, O.O. Oni, A. Abeke and I.I. Dafwang
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Citations in impact factor journals

Crude Protein and Amino Acid Compositions of Some Protein Sources Used Livestock Production in South of Turkey
Asian Journal of Animal and Veterinary Advances Vol. 6, Issue 7, 750, 2011

Citation to this article as recorded by ASCI logo

Ozkan, C.O., A.I. Atalay, I. Guven, E. Kaya and A. Sagocak, 2011. Crude protein and amino acid compositions of some protein sources used livestock production in south of Turkey. Asian J. Anim. Vet. Adv., 6: 750-753.
CrossRef

How to cite this article

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.A. Adeyinka, O.O. Oni, A. Abeke and I.I. Dafwang, 2008. Effect of Duration of Cooking Lablab purpureus Beans on its Utilization by Broiler Finishers (4-8 Weeks). Asian Journal of Animal and Veterinary Advances, 3: 85-91.

DOI: 10.3923/ajava.2008.85.91

URL: https://scialert.net/abstract/?doi=ajava.2008.85.91

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