A High Dietary Incorporation Level of <i>Chlorella vulgaris</i> Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs

A High Dietary Incorporation Level of <i>Chlorella vulgaris</i> Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs

The influence of a high inclusion level of <i>Chlorella vulgaris</i>, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty cross...

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Bibliographic Details
Main Authors: Diogo Coelho, José Pestana, João M. Almeida, Cristina M. Alfaia, Carlos M. G. A. Fontes, Olga Moreira, José A. M. Prates
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Animals
Subjects:
<i>Chlorella vulgaris</i>
CAZymes
finishing pigs
growth performance
pork quality
fat composition
Online Access:https://www.mdpi.com/2076-2615/10/12/2384

Internet

https://www.mdpi.com/2076-2615/10/12/2384

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