The impact of adding vinegar to the drinking water on production performance of chicken meat during the summer
Abstract
The results of the experiment showed that there was a significant effect (p<0.05) of adding vinegar in drinking water on the productive characteristics of broiler chickens, as the second treatment excelled in the characteristic of live body weight, which amounted to 1500 and 1400 g.
References
المصادر:
١-الخفاجي، سعاد خضير . ١٩٩٥ .تأثير الاضاءة المتقطعة في فروج اللحم المعرض للاجهاد الحراري . رسالة ماجستير . كلية الزراعة – جامعة بغداد
٢-ناجي ، سعد عبد الحسين . ١٩٩٩ .دليل انتاج فروج اللحم . الاتحاد ا
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McGraw-Hill, New York, U.S.A
٣٤١
-Haninger, R.W.;W.S.Newcomer andR.H.Thayer,1960. The effect of
elevated ambient temperature on the thyroxin in secretion on rate of
chicken .Poultry Sci. 19: 549-557.
-Huston, Philippe , Ph., 1996. Managing broilers in hot weather,
World Poul.Sci.12: 29-30.
-Kampen,M.V.1984. Physiological response of poultry to ambient
temperature. Poultry Sci .63: 1218(abstr.)
-Odom,T.W.Harrison,P.C and M.J.Darre .1985. The effect of
drinking carbonated water on the shell quality of single comb white
Leghorn hen exposed to high environmental temperature . Poultry
sci.64:594-596.
-Steel, R.G.D. and j.h.Torrie.1960. Principle procedures of statistical.
McGraw-Hill, New York, U.S.A.
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