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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| 主要な著者: | , , , , , , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Autónoma de Tamaulipas
2016
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| オンライン･アクセス: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/711 |
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