Evaluating the quality of feed fats and oils and their effects on pig growth performance
Published: November 16, 2017
Summary
Introduction Energy is the most expensive component in swine diets, and record high feed costs in recent years have caused nutritionists to focus on optimizing caloric efficiency of feed ingredients used in commercial feeds. As a result, nutritionists need comprehensive, accurate, meaningful, and standardized analytical methods to quantify lipid peroxidation in feed ingredients before they wil...
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27 de septiembre de 2019
This is a very good research work and I will like to request for collaboration. I need further details about other academic development opportunities.
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Francis Simard
Trouw Nutrition
Agr., M. Sc. / Nutrition and Development Director at Trouw Nutrition Canada
United States
United States
