Meat and fat quality of pigs given diets with increasing levels of dry pitted olive cake

In: Book of Abstracts of the 65th Annual Meeting of the European Association for Animal Production
Authors:
M. Joven IUCA. University of Zaragoza, Animal Production and Food Science, Miguel Servet 177, 50013 Zaragoza, Spain; jsuarezbelloch@gmail.com

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M.E. Pintos IUCA. University of Zaragoza, Animal Production and Food Science, Miguel Servet 177, 50013 Zaragoza, Spain; jsuarezbelloch@gmail.com

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M.A. Latorre IUCA. University of Zaragoza, Animal Production and Food Science, Miguel Servet 177, 50013 Zaragoza, Spain; jsuarezbelloch@gmail.com

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J. Suárez-Belloch IUCA. University of Zaragoza, Animal Production and Food Science, Miguel Servet 177, 50013 Zaragoza, Spain; jsuarezbelloch@gmail.com

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M. Fondevila IUCA. University of Zaragoza, Animal Production and Food Science, Miguel Servet 177, 50013 Zaragoza, Spain; jsuarezbelloch@gmail.com

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Type:
Chapter
Pages:
370
DOI:
https://doi.org/10.3920/9789086867998_593

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