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.
|Place of Publication||IJmuiden|
|Number of pages||14|
|Publication status||Published - 2004|
- pig feeding
Veldman, M., & Schelvis-Smit, A. A. M. (2004). Sensory analysis of meat from pigs fed with diets containing different microbial biomasses as protein source. (RIVO report; No. C017/04). IJmuiden: RIVO.