文献
J-GLOBAL ID:201602244005408952
整理番号:16A0713376
典型的なイタリア重量豚仕上げ飼料にドライパスタ副産物を異なったレベルで混合した効果:発育成績,屠体特性,ハムの品質
Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality
著者 (5件):
Prandini A.
(Feed and Food Science and Nutrition Institute, Agricultural Faculty, Universita Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy)
,
Sigolo S.
(Feed and Food Science and Nutrition Institute, Agricultural Faculty, Universita Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy)
,
Moschini M.
(Feed and Food Science and Nutrition Institute, Agricultural Faculty, Universita Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy)
,
Giuberti G.
(Feed and Food Science and Nutrition Institute, Agricultural Faculty, Universita Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy)
,
Morlacchini M.
(CERZOO, Research Center for Zootechny and the Environment, Via Decorati al Valor Civile 59, 29122, S. Bonico, (PC), Italy)
資料名:
Meat Science
(Meat Science)
巻:
114
ページ:
38-45
発行年:
2016年04月
JST資料番号:
T0789A
ISSN:
0309-1740
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)