In Vitro Fermentation and Chemical Characteristics of Mediterranean By-Products for Swine Nutrition
The purpose of the study is to determine the nutritional characteristics of some by-products derived from fruit juice and olive oil production to evaluate their use in pig nutrition. Five by-products of citrus fruit (three citrus fruit pulp and two molasses) and three by-products of olive oil (olive...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-08-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/9/8/556 |