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/ReportReportProfessional

    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 languageEnglish
    Place of PublicationIJmuiden
    PublisherRIVO
    Number of pages14
    Publication statusPublished - 2004

    Publication series

    NameRIVO report
    PublisherRIVO
    No.C017/04

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    Keywords

    • pigs
    • pig feeding
    • pigmeat

    Cite this

    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.