STUDIES CONCERNING NUTRITIONAL METHODS TO IMPROVE PIG MEAT QUALITY
The purpose of the investigation was to determine the qualitative influence of the compound feed given during the fattening-finishing stage to Large White pigs. The experiment used 36 pigs assigned to three groups (C, E1 and E2) which differed by the dietary quality indices: C, E1 with 16.33% CP and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2007-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/1615 |