El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos

The consumers of pork demand products low in fat and free of additives that affect the human health. The objective of this study was to evaluate the effect of chromium-yeast or ractopamine added to the diet of pigs on the performance, characteristics of the carcass and meat quality. Twenty pigs were...