학술저널
저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제5호
-
2010.10826 - 832 (7 pages)
- 23
커버이미지 없음
A total of ninety swine (79.0±2.2 kg) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p
(0)
(0)