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MEAT QUALITY AND CAECAL CONTENT CHARACTERISTICS OF RABBIT ACCORDING TO DIETARY CONTENT AND BOTANICAL ORIGIN OF STARCH

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MEAT QUALITY AND CAECAL CONTENT CHARACTERISTICS OF RABBIT ACCORDING TO DIETARY CONTENT AND BOTANICAL ORIGIN OF STARCH

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Nizza, A.; Moniello, G. (2000). MEAT QUALITY AND CAECAL CONTENT CHARACTERISTICS OF RABBIT ACCORDING TO DIETARY CONTENT AND BOTANICAL ORIGIN OF STARCH. World Rabbit Science. doi:10.4995/wrs.2000.411

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/10264

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Título: MEAT QUALITY AND CAECAL CONTENT CHARACTERISTICS OF RABBIT ACCORDING TO DIETARY CONTENT AND BOTANICAL ORIGIN OF STARCH
Autor:
Fecha difusión:
Resumen:
[EN] The research was carried out to study the influence of diets differing in contents and botanical origin of starch on fattening and slaughtering performance of rabbits. Four pelleted diets (LSM, LSW, HSM, HSW) were ...[+]


[FR] Cette recherche a pour but d'étudier l'influence d'aliments contenant de l'amidon en quantité et d'origine botanique différentes, sur les performances d'engraissement et d'abattage des lapins. Quatre aliments ...[+]
Derechos de uso: Reconocimiento - No comercial (by-nc)
Fuente:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2000.411 https://polipapers.upv.es/index.php/wrs/article/view/411
Editorial:
World Rabbit Science. ICTA. UPV
Tipo: Artículo

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