The Effect of Hydrothermally Processed Soybean- and Rapeseed-Based Diets on Performance, Meat and Carcass Quality Characteristics in Growing-Finishing Pigs

Data publikacji: 30 paź 2019

Zakres stron: 1083 - 1097

Otrzymano: 16 lis 2018

Przyjęty: 08 lip 2019

DOI: https://doi.org/10.2478/aoas-2019-0045

Słowa kluczowe

pigs, rapeseed cake, soybean, carcass quality, fatty acid

© 2019 Piotr Kaczmarek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.