Effects of increasing co-product inclusion and reducing dietary protein on growth performance, carcass characteristics, and jowl fatty acid profile of growing

Effects of increasing co-product inclusion and reducing dietary protein on growth performance, carcass characteristics, and jowl fatty acid profile of growing–finishing pigs1

Published:2013-05-01 Issue:5 Volume:91 Page:2178-2191
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Jha R.¹,Htoo J. K.²,Young M. G.³,Beltranena E.¹⁴,Zijlstra R. T.¹

Affiliation:

1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada

2. Evonik Industries AG, Hanau, Germany, University of Alberta, Edmonton, AB T6G 2P5, Canada

3. Gowans Feed Consulting, Wainwright, AB T9W 1N3, Canada

4. Alberta Agriculture and Rural Development, Edmonton, AB T6H 5T6, Canada

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/91/5/2178/23973902/2178.pdf

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4. Effects of dried distillers grains with solubles on carcass fat quality of finishing pigs;Benz;J. Anim. Sci.,2010

5. Effects of increasing choice white grease in corn- and sorghum-based diets on growth performance, carcass characteristics, and fat quality characteristics of finishing pigs;Benz;J. Anim. Sci.,2011

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