Feed preference in pigs: Effect of selected protein, fat, and fiber sources at different inclusion rates1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/89/10/3219/23613212/3219.pdf
Reference41 articles.
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3. Inclusion of wheat gluten as a protein source in diets for weaned pigs.;Anim. Res.,2005
4. The response of weaner pigs to a choice of foods differing in protein content.;Anim. Prod.,1992
5. Taste preference for fatty acids is mediated by GPR40 and GPR120.;J. Neurosci.,2010
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