Effects of substitution of a carbohydrate source by highly polyunsaturated or partitally saturated oil on the fatty acid composition of backfats tissues, marbling fat an vitamin E content of meat in growing-fattening pigs.

dc.creator	Ocampo D., Álvaro, autor. aut 41070
dc.creator	Dodds, P. F. 56864
dc.creator	Leam, I. J. 56865
dc.language	ng
dc.subject	Aceite de maíz.
dc.subject	Aceite de palma
dc.subject	Aceite de soya
dc.subject	Ácidos grasos.
dc.subject	Carbohidratos.
dc.subject	Cerdo.
dc.subject	Dieta Animal
dc.subject	Nutrición animal.
dc.subject	Vitamina e.
dc.title	Effects of substitution of a carbohydrate source by highly polyunsaturated or partitally saturated oil on the fatty acid composition of backfats tissues, marbling fat an vitamin E content of meat in growing-fattening pigs.
dc.type	text

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