Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
Departamento de Mejora Genética Animal (INIA)
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| Main Authors: | , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
2021-07-13
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| Subjects: | Additional sustainable pig production, Chemical compo-on, Fatty acid composition, Local feed crops, Meat quality, Sensory attributes, Soybean replacement, Taste panel, |
| Online Access: | http://hdl.handle.net/10261/271703 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85113763556 |
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