Sensory analysis of meat from pigs fed with diets containing different microbial biomasses as protein source

M. Veldman; A.A.M. Schelvis-Smit

Sensory analysis of meat from pigs fed with diets containing different microbial biomasses as protein source

M. Veldman, A.A.M. Schelvis-Smit

Research output: Book/Report › Report › Professional

Abstract

This study was carried out to evaluate the effects of using PL73 and PT73 as a dietary protein source in pig diets at a level of 12% over the body weight range of about 30 to 105 kg on the sensory quality of the meat obtained from these pigs.

Original language	English
Place of Publication	IJmuiden
Publisher	RIVO
Number of pages	14
Publication status	Published - 2004

Publication series

Name	RIVO report
Publisher	RIVO
No.	C017/04

Keywords

pigs
pig feeding
pigmeat

Access to Document

https://edepot.wur.nl/151225

Cite this

@book{743183cab9144f09ba04726e14655241,

title = "Sensory analysis of meat from pigs fed with diets containing different microbial biomasses as protein source",

abstract = "This study was carried out to evaluate the effects of using PL73 and PT73 as a dietary protein source in pig diets at a level of 12% over the body weight range of about 30 to 105 kg on the sensory quality of the meat obtained from these pigs.",

keywords = "varkens, varkensvoeding, varkensvlees, pigs, pig feeding, pigmeat",

author = "M. Veldman and A.A.M. Schelvis-Smit",

year = "2004",

language = "English",

series = "RIVO report",

publisher = "RIVO",

number = "C017/04",

}

TY - BOOK

T1 - Sensory analysis of meat from pigs fed with diets containing different microbial biomasses as protein source

AU - Veldman, M.

AU - Schelvis-Smit, A.A.M.

PY - 2004

Y1 - 2004

N2 - This study was carried out to evaluate the effects of using PL73 and PT73 as a dietary protein source in pig diets at a level of 12% over the body weight range of about 30 to 105 kg on the sensory quality of the meat obtained from these pigs.

AB - This study was carried out to evaluate the effects of using PL73 and PT73 as a dietary protein source in pig diets at a level of 12% over the body weight range of about 30 to 105 kg on the sensory quality of the meat obtained from these pigs.

KW - varkens

KW - varkensvoeding

KW - varkensvlees

KW - pigs

KW - pig feeding

KW - pigmeat

M3 - Report

T3 - RIVO report

BT - Sensory analysis of meat from pigs fed with diets containing different microbial biomasses as protein source

PB - RIVO

CY - IJmuiden

ER -

Sensory analysis of meat from pigs fed with diets containing different microbial biomasses as protein source

Abstract

Publication series

Keywords

Access to Document

Fingerprint

Cite this