Nitrogen balance and energy digestibility In rats fed with frying lard
Keywords:Energy digestibility coefficient, Frying lard, Nitrogen
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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