The Digestive Utilization of Iron and Copper in the Fattening Swine Organism
The previous results have shown that the pork meat may become a part of a dietetical nutrition, because the pork meat is a superior source of protein, the best source of thiamine, a good source of iron and zinc, lower as calories, less lipids and an ideal ratio between polyunsaturated and saturated...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2012-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/16 |