Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers
Lipids are often added to the diet of broilers in order to improve their productive efficiency. The most widely used variety of lipids is frying fat (FF), usually recycled from restaurants, as its cost is lower than that of vegetable oil (VO). The aim of this study was to evaluate the effect of FF s...
Sábháilte in:
Príomhchruthaitheoirí: | Salinas-Chavira, Jaime, Orduña-Hernández, Héctor Manuel, Montaño-Gómez, Martín Francisco, Infante-Rodríguez, Fidel, Manríquez-Núñez, Olga Maritza, Vázquez-Sauceda, María de la Luz, Yado-Puente, Rolando |
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Formáid: | Online |
Teanga: | spa |
Foilsithe / Cruthaithe: |
Universidad Autónoma de Tamaulipas
2016
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Rochtain ar líne: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711 |
Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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