Crambe cake protein replacing soybean meal protein and its effects on performance, carcass traits and meat quality of lambs

Crambe cake protein replacing soybean meal protein and its effects on performance, carcass traits and meat quality of lambs

The objective was to evaluate different levels of crambe cake (CC) protein (0, 250, 500, 750 and 1000 g/kg DM) as a replacement for soybean meal protein in diets for lambs and their effect on performance, carcass traits and meat quality. Forty not castrated crossbred male lambs, weighing 20 ± 3.45 k...

Full description

Bibliographic Details
Main Authors: Marco Antonio Passareli Finardi, Angela Rocio Poveda-Parra, Elzania Sales Pereira, Odimari Pricila Prado-Calixto, Sandra Maria Simonelli, Kassia Amariz Pires, Geisi Loures Guerra, Erica Regina Rodrigues, Ivone Yurika Mizubuti
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:Journal of Applied Animal Research
Subjects:
Co-product
crambe cake
performance
carcass
lambs
Online Access:https://www.tandfonline.com/doi/10.1080/09712119.2023.2206457

Internet

https://www.tandfonline.com/doi/10.1080/09712119.2023.2206457

Similar Items