Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs

dc.creatorElmes, Claudia A.
dc.creatorBustamante Seguel, Ociel Humberto
dc.creatorGonzález, Fernando
dc.creatorLarraín Prieto, Rafael
dc.creatorGandarillas Henríquez, Mónica
dc.date.accessioned2020-05-23T21:52:55Z
dc.date.available2020-05-23T21:52:55Z
dc.date.created2020-05-23T21:52:55Z
dc.date.issued2014
dc.identifier0718-1620
dc.identifierhttps://doi.org/10.4067/S0718-16202014000300002
dc.identifierhttps://repositorio.uc.cl/handle/11534/29129
dc.identifier10.4067/S0718-16202014000300002
dc.languageen
dc.subjectCarcass measurements
dc.subjectFinishing pigs
dc.subjectMeat cuts
dc.subjectMeat quality
dc.subjectRactopamine
dc.subjectResidues
dc.titleEffects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
dc.typeArtículo


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