S. Pousga
Centre National de la Recherche Scientifique et Technologique,
P.O. Box 7047, Ouagadougou, Burkina-Faso
H. Boly
Universite de Ouagadougou, Laboratoire de physiologie Animale,
UFR/SVT, BP 7021, Ouagadougou, Burkina-Faso
J.E. Lindberg
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences,
P.O. Box 7024, S-750 07, Uppsala, Sweden
B. Ogle
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences,
P.O. Box 7024, S-750 07, Uppsala, Sweden
PDF Citation
How to cite this article
S. Pousga, H. Boly, J.E. Lindberg and B. Ogle, 2007. Evaluation of Traditional Sorghum (Sorghum bicolor) Beer Residue, Shea-Nut (Vitellaria paradoxa) Cake and Cottonseed (Gossypium Spp) Cake for Poultry in Burkina Faso: Availability and Amino Acid Digestibility. International Journal of Poultry Science, 6: 666-672.
DOI: 10.3923/ijps.2007.666.672
URL: https://scialert.net/abstract/?doi=ijps.2007.666.672
DOI: 10.3923/ijps.2007.666.672
URL: https://scialert.net/abstract/?doi=ijps.2007.666.672