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Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat.

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Title: Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat.
Authors: Ribeiro, Rebeca Dantas Xavier1 (AUTHOR), Oliveira, Ronaldo Lopes1 (AUTHOR) ronaldooliveira@ufba.br, de Carvalho, Gleidson Giordano Pinto1 (AUTHOR), Silva, Thadeu Marinello1 (AUTHOR), Costa, Jonival Barreto1 (AUTHOR), da Silva Oliveira, Vinicius1 (AUTHOR), Freitas, Lisiane Santos2 (AUTHOR), Ribeiro, Claudio Vaz Di Mambro1 (AUTHOR), Bezerra, Leilson Rocha3 (AUTHOR)
Source: Animal Production Science. Feb2022, Vol. 62 Issue 4, p358-367. 10p.
Database: Academic Search Ultimate
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  Data: Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat.
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  Data: <searchLink fieldCode="JN" term="%22Animal+Production+Science%22">Animal Production Science</searchLink>. Feb2022, Vol. 62 Issue 4, p358-367. 10p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=155181645
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        Value: 10.1071/AN20020
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        Text: English
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      – TitleFull: Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat.
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            NameFull: Costa, Jonival Barreto
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              Text: Feb2022
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              Y: 2022
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