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Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions

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Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions

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Ferrer Riera, P.; García-Rebollar, P.; Cerisuelo, A.; Ibáñez, MA.; Rodríguez, CA.; Calvet, S.; De Blas, C. (2018). Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions. Animal Feed Science and Technology. 236:131-140. https://doi.org/10.1016/j.anifeedsci.2017.12.014

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156104

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Title: Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions
Author: Ferrer Riera, Pablo García-Rebollar, P. Cerisuelo, A. Ibáñez, M. A. Rodríguez, C. A. Calvet, S. de Blas, C.
UPV Unit: Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal
Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Issued date:
Abstract:
[EN] By-products from the food industry can be valuable ingredients in animal feeds. One example is olive cake (OC), generated in large amounts by the olive oil industry, which contains oil with a high proportion of oleic ...[+]
Subjects: Ammonia emission , Digestion efficiency , Methane emission , Nitrogen balance , Olive cake
Copyrigths: Cerrado
Source:
Animal Feed Science and Technology. (issn: 0377-8401 )
DOI: 10.1016/j.anifeedsci.2017.12.014
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.anifeedsci.2017.12.014
Project ID:
MICINN/AGL2014-56653
Thanks:
This work was supported by the Spanish Ministry of Science and Innovation [AGL2014-56653]
Type: Artículo

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