Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers

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...

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Những tác giả chính: 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
Định dạng: Online
Ngôn ngữ:spa
Được phát hành: Universidad Autónoma de Tamaulipas 2016
Truy cập trực tuyến:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711
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