Effects of different dietary n-6:n-3 PUFA ratios on growth performance, blood lipid profiles, fatty acid composition of pork, carcass traits and meat quality in finishing pigs

Data publikacji: 30 sty 2018

Zakres stron: 143 - 154

Otrzymano: 16 sty 2017

Przyjęty: 06 wrz 2017

DOI: https://doi.org/10.1515/aoas-2017-0026

Słowa kluczowe

blood lipid profiles, fatty acid composition, finishing pigs, n-6:n-3 ratios

© by In Ho Kim

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.