Dietary lecithin improves eating quality, dressing percentage and meat colour in finisher gilts

H AKIT; CL Collins; F Fahri; T Hung; DN D'Souza; BJ Leury; FR Dunshea

Conference Proceedings

Dietary lecithin improves eating quality, dressing percentage and meat colour in finisher gilts

H AKIT, CL Collins, F Fahri, T Hung, DN D'Souza, BJ Leury, FR Dunshea

Proceedings of the Thirteenth Biennial Conference of the Australasian Pig Science Association (APSA) | Australasian Pig Science Association | Published : 2011

University of Melbourne Researchers

Brian Leury Author School of Agriculture, Food and Ecosystem Sciences

Frank Dunshea Author School of Agriculture, Food and Ecosystem Sciences