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EFFECT OF DIETARY STARCH LEVEL AND SOURCE ON PERFORMANCE, CAECAL FERMENTATION AND MEAT QUALITY IN GROWING RABBITS

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EFFECT OF DIETARY STARCH LEVEL AND SOURCE ON PERFORMANCE, CAECAL FERMENTATION AND MEAT QUALITY IN GROWING RABBITS

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Xiccato, G.; Trocino, A.; Sartori, A.; Queaque, P. (2002). EFFECT OF DIETARY STARCH LEVEL AND SOURCE ON PERFORMANCE, CAECAL FERMENTATION AND MEAT QUALITY IN GROWING RABBITS. http://hdl.handle.net/10251/9990.

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Título: EFFECT OF DIETARY STARCH LEVEL AND SOURCE ON PERFORMANCE, CAECAL FERMENTATION AND MEAT QUALITY IN GROWING RABBITS
Autor:
Fecha difusión:
Resumen:
[EN] To evaluate the effects of starch level and source on growth performance, caecal fermentation, and carcass and meat quality, six diets were formulated including different percentage of barley (B) or corn (C) or ...[+]
Derechos de uso: Reconocimiento - No comercial (by-nc)
Fuente:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
Editorial:
World Rabbit Science. ICTA. UPV
Tipo: Artículo

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