Improving the economic efficiency of fat utilization in pig diets by better quantifying the energy value of fat sources based on their chemical composition - Pork Checkoff
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< Research
Animal Science - Swine Nutrition

Improving the economic efficiency of fat utilization in pig diets by better quantifying the energy value of fat sources based on their chemical composition

Date Completed: February 21, 2018Primary Investigator: Dr. John Patience Ph.D.Institution: Iowa State UniversityFunded By: National Pork BoardID: 16-010
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