Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels
An assay with 36 swine initially weighting 83.7±5.1kg body weight (BW) was carried out to evaluate the effects of the use of different dietary citrus pulp levels, 0, 10%, 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed r...
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| Hlavní autoři: | , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidade Federal de Minas Gerais, Escola de Veterinária
2010-08-01
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| Edice: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| Témata: | |
| On-line přístup: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352010000400023&lng=en&tlng=en |
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