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An attempt to decrease pig carcass fatness by nutritive factors

Krmiva 39(6): 311-325

An attempt to decrease pig carcass fatness by nutritive factors

The results are summarized of studies made at the National Research Institute of Animal Production in Krakow, Poland, concerning the possibility of decreasing pig carcass fatness by supplementing the diets with betaine, chrome yeast, herbs and herb extracts. In experiment 1, addition of betaine to the diet at 2 kg/t in the 2nd half of fattening period increased average daily body weight gain by 7%, decreased utilization of ME/kg gain by 4.1% and produced carcasses with 5.2% thinner backfat.

Accession: 003037626

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