Nitrogen balance and energy digestibility In rats fed with frying lard
DOI:
https://doi.org/10.3989/gya.1992.v43.i3.1169Keywords:
Energy digestibility coefficient, Frying lard, NitrogenAbstract
This study was carried out during 90 days in order to know the effect of frying lard on the energy digestibility and nitrogen bioavailability. A significant decrease occurred on energy utilization of the diets prepared with frying lard (52 frying times). Nitrogen bioutilization on growing rats was also affected.
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Published
1992-06-30
How to Cite
1.
Jiménez S, Hernández M, Prorrata C. Nitrogen balance and energy digestibility In rats fed with frying lard. Grasas aceites [Internet]. 1992Jun.30 [cited 2024Apr.26];43(3):161-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1169
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Research
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