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-Reference-Cited by-同舟云学术

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

Published:2016-04 Issue: Volume:114 Page:38-45
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Prandini A.,Sigolo S.,Moschini M.,Giuberti G.,Morlacchini M.

Funder

Rummo S.p.A.

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health;Abdel-Aal;Nutrients,2013

2. Official Methods of Analysis;AOAC (Association of Official Analytical Chemists),2012

3. Analysis of fatty acid methyl esters with high accuracy and reliability. Fats with fatty acids containing four or more carbon atoms;Bannon;Journal of American Oil Chemistry Society,1985

4. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content;Benedini;Meat Science,2012

5. Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat;Bertol;Meat Science,2013

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Stability Dynamics of Main Qualitative Traits in Maize Cultivations across Diverse Environments regarding Soil Characteristics and Climate;Agriculture;2023-05-10

2. Influence of Traditional vs Alternative Dietary Carbohydrates Sources on the Large Intestinal Microbiota in Post-Weaning Piglets;Animals;2019-08-01

3. Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition;Italian Journal of Animal Science;2019-01-02

4. Apparent digestibility of conventional and alternative feedstuffs by hybrid tambacu juveniles;Anais da Academia Brasileira de Ciências;2018-03