Using chlorophyll-carotin complexes for improvement of the quality of pig's meat
Автор: Noskov S.B.
Статья в выпуске: 5 т.204, 2010 года.
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50-days old weaned piglets during the month in addition to the ration the chlorophyll-carotin complexes. Using by animal preparations, which contain carotin, caused the improvement of the gustatory qualities of meat, increased its protein factor of the quality and biological value.
Piglets, chlorophyll, meat, quality, carotin
Короткий адрес: https://sciup.org/14287062
IDR: 14287062
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