Crambe cake protein replacing soybean meal protein and its effects on performance, carcass traits and meat quality of lambs

Author:

Finardi Marco Antonio Passareli1,Poveda-Parra Angela Rocio2,Pereira Elzania Sales3,Prado-Calixto Odimari Pricila2,Simonelli Sandra Maria2,Pires Kassia Amariz2,Guerra Geisi Loures2,Rodrigues Erica Regina2,Mizubuti Ivone Yurika2

Affiliation:

1. Comercio e Indústria Matsuda Importadora e Exportadora Ltda, Álvares Machado, Brazil

2. Animal Science Department, State University of Londrina, Londrina, Brazil

3. Animal Science Department, Federal University of Ceará, Benfica, Brazil

Funder

Araucária Foundation

Coordination for the Improvement of Higher Education Personnel

National Council for Scientific and Technological Development

Publisher

Informa UK Limited

Subject

General Veterinary,Animal Science and Zoology

Reference38 articles.

1. Ajila CM Brar SK Verma M Tyagi RD Godbout S Valéro JR. 2012. Bio-processing of agro-byproducts to animal feed. Crit Rev Biotechnol. Early online 1–19.

2. AMSA. 2012. Meat evaluation handbook, 1st Ed. Champaign, IL: Savoy.

3. AOAC. 2016. Official methods of analytical of the association of official analytical of chemists, 20th Ed. (GW Latimer, Jr, editor) Washington: AOAC.

4. Meat quality of lambs fed diets with peanut cake

5. Avaliação nutricional de coprodutos da extração de óleos vegetais em dieta de ovinos

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