Open AccessEFFECTS OF A WIDE RANGE OF DIETARY SALT LEVELS ON THE PERFORMANCE OF BROILER CHICKENS
Author(s) -
F. G. PROUDFOOT,
H.W. HULAN,
D.M. NASH
Publication year - 1985
Publication title -
canadian journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.377
H-Index - 64
eISSN - 1918-1825
pISSN - 0008-3984
DOI - 10.4141/cjas85-092
Subject(s) - broiler , sodium , dietary sodium , salt (chemistry) , food science , chloride , zoology , sodium salt , chemistry , dietary salt , biology , inorganic chemistry , organic chemistry
Five dietary levels of sodium chloride (0.2, 0.4, 0.6, 1.0 and 1.8%) were used. Commercial broiler chickens tolerated 0.4–1.0% of dietary sodium chloride without adverse effects on performance. Key words: Broilers, salt, diets, sodium chloride
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom