Influence of Fermented Broccoli Residues on Fattening Performance, Nutrient Utilization, and Meat Properties of Finishing Pigs
Zhiwei Zhao,
Jie Wu,
Xiaohong Yao
et al.
Abstract:The study determined the impacts of dietary fermented residues’ (FBR) inclusion on growth, nutrient utilization, carcass characteristics, and meat properties in fattening pigs. Seventy-two robust pigs were randomly assigned to two experimental groups (Duroc × Landrace × Yorkshire, thirty-six pigs each). Each group was subjected to a 52-day trial, during which they received either a corn–soybean meal-based diet or diet enhanced with a 10% addition of FBR. Consequently, adding 10% FBR caused a significant decrea… Show more
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