Title: High Fat Pre-starter Rations for Broilers Principal Investigator: Jeffre Firman, University of Missouri Keywords: turkeys, fat addition, pre-starter, Firman, 2015, yellow grease, nutrition, poultry Year: 2015 Objective: This project was designed to determine if high fat pre-starter rations would improve initial bodyweight of chicks and if the increases seen would be maintained to market … Continued
Title: Effects of Fat Addition to Rations Containing DDGS with Different Fat Content Principal Investigator: Jeffre Firman, University of Missouri Keywords: broilers, turkeys, energy, fat addition, DDGS, yellow grease, nutrition, poultry, 2012, Firman Year: 2012 Objective: To determine the effect of fat addition to diets containing high, medium and low fat DDGS in broilers and … Continued
Title: Digestibility of amino acids by Broilers and Turkeys Principle Investigator: Todd Applegate Year: 2004 Objective: To estimate the effects on how IEAA flow in the chick may vary depending on site specific conditions of the experiment. Lay Summary/Industry Summary: The primary objectives of this research was to a) quantify the endogenous losses of amino … Continued
Title: Utilization of rendered fats in comparison with soybean oil in rations of broilers from hatch to market Principle Investigator: Jeffre Firman Year: 2003 Objective: a) To compare various fat sources fed at similar levels to demonstrate that the differences in energy content seen in a digestibility assay have little practical significance at typically fed … Continued
Title:AVAILABILITY OF ENERGY IN RENDERED BY-PRODUCTS USED IN POULTRY RATIONS Principle Investigator: Jeffre D. Firman, University of Missouri Year: 2000 Objective: To determine the energy availability of different animal by-product sources for turkeys and broilers. Lay Summary/Industry Summary: Energy analysis of 12 samples of meat and bone meal and 15 samples of poultry by-product meal … Continued