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Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

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Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

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Ferrer Riera, P.; Calvet, S.; García-Rebollar, P.; De Blas, C.; Jiménez Belenguer, AI.; Hernández, P.; Piquer, O.... (2020). Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. Animal. 14(2):426-434. https://doi.org/10.1017/S1751731119002040

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/165357

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Title: Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission
Author: Ferrer Riera, Pablo Calvet, S. García-Rebollar, P. de Blas, C. Jiménez Belenguer, Ana Isabel Hernández, Pilar Piquer, O. Cerisuelo, A.
UPV Unit: Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal
Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia
Issued date:
Abstract:
[EN] One of the key factors to improve swine production sustainability is the use of agro-industrial by-products in feeds, such as olive by-products. However, it is necessary to assess its effects on the overall production ...[+]
Subjects: Olive by-products , Swine , Growth performance , Carcass traits , Gaseous emissions
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Animal. (issn: 1751-7311 )
DOI: 10.1017/S1751731119002040
Publisher:
Cambridge University Press
Publisher version: https://doi.org/10.1017/S1751731119002040
Project ID:
MICINN/AGL2014-56653
Thanks:
This project was funded by the Spanish Ministry of Science and Innovation (AGL2014-56653). Preliminary results from this work have been published in an abstract form (Ferrer et al., 2017). Acknowledgements are also expressed ...[+]
Type: Artículo

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