Improving the lipid nutritive value of poultry meat through the incorporation of a dehydrated leguminous-based forage in the diet for broiler chicks

Improving the lipid nutritive value of poultry meat through the incorporation of a dehydrated leguminous-based forage in the diet for broiler chicks

Pante, P.
Poultry science 2008 Vol. 87 pp. 1587-1594
244
pante2008improvingpoultry

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41803
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10.3382/ps.2007-00446
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