Effect of dietary fermented and unfermented grape skin on broiler chickens

In: Book of Abstracts of the 68th Annual Meeting of the European Federation of Animal Science
Authors:
M. Nardoia 1University of Molise, Agricultural, Environmental and Food Sciences, via de Sanctis, snc, 86100 Campobasso, Italy

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S. Chamorro 2Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain

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A. Viveros 3Universidad Complutense de Madrid, Departamento de Producción Animal, Facultad de Veterinaria, Ciudad Universitaria, 28040 Madrid, Spain

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I. Arija 3Universidad Complutense de Madrid, Departamento de Producción Animal, Facultad de Veterinaria, Ciudad Universitaria, 28040 Madrid, Spain

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C. Ruiz-Capillas 4Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Department of Products, (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain; m.nardoia@izs.it

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A. Brenes 2Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain

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Type:
Chapter
Pages:
341
DOI:
https://doi.org/10.3920/9789086868599_527

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