Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission
One of the key factors to improve swine production sustainability is the use of agro-industrial by-products in feeds, such as olive by-products. However, it is necessary to assess its effects on the overall production process, including the animal and the environment. With this aim, an experiment wa...
| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Cambridge University Press
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6672 https://www.cambridge.org/core/journals/animal/article/partially-defatted-olive-cake-in-finishing-pig-diets-implications-on-performance-faecal-microbiota-carcass-quality-slurry-composition-and-gas-emission/231F9C0949DE05A935BC94728362A081 |
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