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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Minas Gerais
2010-08-01
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| Series: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352010000400023&lng=en&tlng=en |