Evaluación del comportamiento productivo de cerdos en la etapa de engorde, suplementados con varios niveles de levadura de cerveza (Saccharomyces cerevisiae)
In this investigation the productive behavior of pigs in the fattening stage was evaluated, supplemented with various levels of brewer's yeast in order to establish the best level of brewer's yeast (3%, 5%, 7%) in order to determine the Effect of beer yeast levels on weight gain and feed c...
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| Hoofdauteur: | |
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2020
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| Onderwerpen: | |
| Online toegang: | http://dspace.ueb.edu.ec/handle/123456789/3390 |
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