The Energy Value for and Influence of Citrus Pulp in Finishing Diets for Swine
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/38/3/545/22998320/jan0380030545.pdf
Cited by 13 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. Standardized Natural Citrus Extract dietary supplementation influences sows’ microbiota, welfare, and preweaning piglets’ performances in commercial rearing conditions;Translational Animal Science;2020-04-01
2. Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality;Spanish Journal of Agricultural Research;2015-08-28
3. The effect of elevated dietary citrus pulp on the growth, feed efficiency, carcass merit, and lean quality of finishing pigs;The Professional Animal Scientist;2015-06
4. Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality;Animal Feed Science and Technology;2014-11
5. Traditional and Acacia colei Seed-Incorporated Diets in Maradi, Niger Republic;Nutrition and Health;2006-01
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