The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter Reportar como inadecuado




The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Aliny Kétilim Novais ; Louise Manha Peres ; Nayara Andreo ; Luiz Gustavo Aristidis ; Adriana Lourenço Soares Russo ; Julie Gabriela Nagi ; Alexandre Oba ; Ana Maria Bridi ; Caio Abércio da Silva ;Semina: Ciências Agrárias 2016, 37 4

Autor: Daniel Pigatto Monteiro

Fuente: http://www.redalyc.org/articulo.oa?id=445749546040


Introducción



Semina: Ciências Agrárias ISSN: 1676-546X semina.agrarias@uel.br Universidade Estadual de Londrina Brasil Pigatto Monteiro, Daniel; Kétilim Novais, Aliny; Manha Peres, Louise; Andreo, Nayara; Aristidis, Luiz Gustavo; Soares Russo, Adriana Lourenço; Nagi, Julie Gabriela; Oba, Alexandre; Bridi, Ana Maria; da Silva, Caio Abércio The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter Semina: Ciências Agrárias, vol.
37, núm.
4, julio-agosto, 2016, pp.
2209-2220 Universidade Estadual de Londrina Londrina, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=445749546040 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative DOI: 10.5433-1679-0359.2016v37n4p2209 The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter Qualidade dos ingredientes lipídicos para rações de suínos: efeitos no desempenho, características de carcaça e carne e diâmetro dos adipócitos Daniel Pigatto Monteiro1; Aliny Kétilim Novais1; Louise Manha Peres1; Nayara Andreo1; Luiz Gustavo Aristidis1; Adriana Lourenço Soares Russo2; Julie Gabriela Nagi3; Alexandre Oba4; Ana Maria Bridi4; Caio Abércio da Silva4* Abstract This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase.
The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants.
Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a...





Documentos relacionados