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A note on the chemical composition of fish meals used in a hatchability experiment

Published online by Cambridge University Press:  27 March 2009

K. J. Carpenter
K. J. Carpenter
Affiliation:
School of Agriculture, University of Cambridge
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Extract

Coles (1957) has reported the results of a hatchability trial in which four pens of hens each received 10% of a different sample offish meal (A–D) in their diet as the only experimental variable. There was a high level of egg production in each pen, but differences in hatchability as indicated in Table 1. The pen with lowest hatchability received fish meal D, which was darker in colour than the others. It was suggested that this might indicate a scorching of the meal with heat damage, and that in turn this might be responsible for the lower hatchability. The meals have now been analysed to investigate this point.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 50 , Issue 1 , February 1958 , pp. 113
Copyright
Copyright © Cambridge University Press 1958

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References

REFERENCES

Almquist, H. J. (1956). J. Agric. Fd Chem. 4, 638.CrossRefGoogle Scholar
Bruno, D. & Carpenter, K. J. (1957). Biochem. J. 67, 13P.Google Scholar
Carpenter, K. J., Ellinger, G. M., Munro, M. I. & Rolfe, E. J. (1957). Brit. J. Nutr. 11, 162.CrossRefGoogle Scholar
Coles, R. (1957). J. Agric. Sci. 49, 95.CrossRefGoogle Scholar