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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. World Rabbit Science. 10(4):147-157. doi:10.4995/wrs.2002.487

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/9990

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Title: EFFECT OF DIETARY STARCH LEVEL AND SOURCE ON PERFORMANCE, CAECAL FERMENTATION AND MEAT QUALITY IN GROWING RABBITS
Author:
Issued date:
Abstract:
[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 ...[+]
Copyrigths: Reconocimiento - No comercial (by-nc)
Source:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2002.487
Publisher:
World Rabbit Science. ICTA. UPV
Publisher version: https://doi.org/10.4995/wrs.2002.487
Type: Artículo

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