The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content.

Autor:	Duffy, Sarah K.1, Kelly, Alan K.1, Rajauria, Gaurav1, Jakobsen, Jette2, Clarke, Louise C.1, Monahan, Frank J.1, Dowling, Kirsten G.3, Hull, George3, Galvin, Karen3, Cashman, Kevin D.3, Hayes, Aoife3, O'Doherty, John V.1 john.vodoherty@ucd.ie
Zdroj:	Meat Science. Sep2018, Vol. 143, p60-68. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect