Effect of dietary inclusion of betaine in finishing pigs

Article

Abstract: The pork consumer demands a quality product with a lower fat content, requiring the nutritionist to

Palabras claves:

Betaine, Dressing proportion, FAT, nutrition, Pigs

Autores:

Jimmy Rolando Quisirumbay-Gaibor, Jorge Eduardo Grijalva Olmedo, Romel Joaquín Páez Bustillos

Fuentes:

scopus