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The effect of dietary conjugated linoleic acid supplementation on the physicochemical, nutritional and sensory qualities of pork
(University of the Free State, 2014-05-27)
English: Forty eight gilts were fed one of four dietary treatments containing 0, 0.25, 0.5 and 1% CLA, until their weight reached 95 kg and were then slaughtered. There were a lack of significant differences in pig performance ...