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

Darryl d'Souza Author Agriculture and Food

Brian Leury Author Agriculture and Food

Frank Dunshea Author Agriculture and Food

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

University of Melbourne Researchers

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