Food and Nutrition Sciences

Vol.4 No.1(2013), Paper ID 26617, 5 pages

DOI:10.4236/fns.2013.41003

 

Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production

 

Gbemiga Oladimeji Adeyemo

 

Department of Animal Science, Faculty of Agriculture, University of Ibadan, Ibadan, Nigeria.

 

Copyright © 2013 Gbemiga Oladimeji Adeyemo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Adeyemo, G. (2013) Influence of Varying Crude Protein Levels and Balanced Amino Acids on the Performance and Haematological Characteristics of Laying Hens at the Second Phase of Production. Food and Nutrition Sciences, 4, 11-15. doi: 10.4236/fns.2013.41003.
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