Effects of substitution of a carbohydrate source by highly polyunsaturated or partitally saturated oil on the fatty acid composition of backfats tissues, marbling fat an vitamin E content of meat in growing-fattening pigs.
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Main Authors: | Ocampo D., Álvaro, autor. aut 41070, Dodds, P. F. 56864, Leam, I. J. 56865 |
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Format: | Texto biblioteca |
Language: | ng |
Subjects: | Aceite de maíz., Aceite de palma, Aceite de soya, Ácidos grasos., Carbohidratos., Cerdo., Dieta Animal, Nutrición animal., Vitamina e., |
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