Utilization of citric acid fermented by-product in finishing pigs
1996
Sompoch Tubchareon | Uthai Kanto | Sukanya Juttupornpong (Kasetsart Univ. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). The National Swine Research and Training Center)
Study on utilization of citric acid fermented by-product (CAFP) conducted using 48 Large White pigs. The animals were divided into 3 groups of 16 pigs each which composed of 4 subgroups (blocks) containing 2 castrated males and 2 females per subgroup. The experimental was conducted in randomized completely block design (RCBD). Each group of the animals was randomly fed on experimental diet containing 0, 15 and 25 percent DAFP had ADG 971, 712 and 856 g/day (P.05), and FCR 3.20, 4.10 and 4.07 (P.05), respectively. Carcass evaluation by ultrasound scaning (real time machine) revealed no significant different among the groups of the animals.
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