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M Lessire

Showing results (1-10 of 44) with videos related to

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British Poultry Science|December 1, 1990
Effect of feeding technique, ad libitum, dry or wet force feeding, on the metabolisable energy values of raw materials for poultryM Lessire
British Poultry Science|December 1, 1987
Interactions between fats of differing chemical content: apparent metabolisable energy values and apparent fat availabilityJ Wiseman, M Lessire
British Poultry Science|December 1, 1987
Interactions between fats of differing chemical content: apparent availability of fatty acidsJ Wiseman, M Lessire
Animal : an International Journal of Animal Bioscience|August 19, 2014
Prediction of the net energy value of broiler dietsB Carré, M Lessire, H Juin
Animal : an International Journal of Animal Bioscience|March 27, 2013
Prediction of metabolisable energy value of broiler diets and water excretion from dietary chemical analysesB Carré, M Lessire, H Juin
Poultry Science|October 6, 2000
Utilization of soybean oil and tallow in young turkeys compared with young chickensA Mossab, J M Hallouis, M Lessire
Poultry Science|September 1, 1985
A methodological study of the relationship between the metabolizable energy values of two meat meals and their level of inclusion in the dietM Lessire, B Leclercq, L Conan, et al.
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology|September 7, 2001
Plasma lipoprotein distribution in the turkey (Meleagris gallopavo)A Mossab, S Guillaumin, M Lessire, et al.
British Poultry Science|February 18, 2004
Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hamsP Gatellier, M Lessire, D Hermier, et al.
British Poultry Science|February 18, 2004
Influence of the physical structure of the feed on the diet transition of turkeysL Rouillé, A M Chagneau, I Bouvarel, et al.
Pageof 5

Showing results (1-10 of 44) with videos related to

Sort By:
Pageof 5
British Poultry Science|December 1, 1990
Effect of feeding technique, ad libitum, dry or wet force feeding, on the metabolisable energy values of raw materials for poultryM Lessire
British Poultry Science|December 1, 1987
Interactions between fats of differing chemical content: apparent metabolisable energy values and apparent fat availabilityJ Wiseman, M Lessire
British Poultry Science|December 1, 1987
Interactions between fats of differing chemical content: apparent availability of fatty acidsJ Wiseman, M Lessire
Animal : an International Journal of Animal Bioscience|August 19, 2014
Prediction of the net energy value of broiler dietsB Carré, M Lessire, H Juin
Animal : an International Journal of Animal Bioscience|March 27, 2013
Prediction of metabolisable energy value of broiler diets and water excretion from dietary chemical analysesB Carré, M Lessire, H Juin
Poultry Science|October 6, 2000
Utilization of soybean oil and tallow in young turkeys compared with young chickensA Mossab, J M Hallouis, M Lessire
Poultry Science|September 1, 1985
A methodological study of the relationship between the metabolizable energy values of two meat meals and their level of inclusion in the dietM Lessire, B Leclercq, L Conan, et al.
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology|September 7, 2001
Plasma lipoprotein distribution in the turkey (Meleagris gallopavo)A Mossab, S Guillaumin, M Lessire, et al.
British Poultry Science|February 18, 2004
Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hamsP Gatellier, M Lessire, D Hermier, et al.
British Poultry Science|February 18, 2004
Influence of the physical structure of the feed on the diet transition of turkeysL Rouillé, A M Chagneau, I Bouvarel, et al.
Pageof 5