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Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age
The aim of the present study is to assess the effect of the free-fatty-acid (FFA) content and saturation degree of dietary fat (added at 6%) on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal tract and excreta in broilers from 22 to 37 d of age. This is essential...
Autores principales: | Rodriguez-Sanchez, R., Tres, A., Sala, R., Soler, M.D., Guardiola, F., Barroeta, A.C. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8313834/ https://www.ncbi.nlm.nih.gov/pubmed/34273649 http://dx.doi.org/10.1016/j.psj.2021.101261 |
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