Reduction in the protein level and addition of oil in diets for finishing pugs under different temperatures

The objective of this study was to evaluate the effect of reducing the crude protein (CP) with the use of amino acids in diets with the same amount of calories anddifferent levels of soybean oil (SO) for finishing pigs kept in two different ambient temperatures. A total of 120 barrows (initial weigh...

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Bibliographic Details
Main Authors: Nair Elizabeth Barreto Rodrigues, Elias Tadeu Filho, Márcio Gilberto Zangeronimo, Vinícius de Souza Cantarelli, Paulo Borges Rodrigues, Moacir Rodrigues Filho, Elisangela Minati Gomide, Rafael Pedroso Betarelli
Format: Artigo
Language:Inglês
Published: Sociedade Brasileira de Zootecnia 2012-08-01
Series:Revista Brasileira de Zootecnia
Subjects:
carcass
nutrition
performance
temperature
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000800011
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