Effect of chromium yeast supplement to the diets on performance and the cholesterol content in the tissues of pigs
1999
Grela, E. R. (Akademia Rolnicza, Lublin (Poland). Inst. Zywienia Zwierzat)
The experiment was carried out on 80 finishing pigs (Polish Landrace x Polish Large White) X Pietrain (gilts and barrows), 30 kg initial body weight, divided into 4 groups. Pigs in all groups were fed on the recommended levels of CP, amino acids and ME. Diets for groups II, III and IV had a supplement of 0.2, 0.5 and 1.0 mg organic Cr from yeast/kg, respectively. Pigs were fed ad libitum with diets in meal form and had free access to water
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