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Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne
(Universidade Federal de Santa Maria, 2020-03-10)
The aim of this study was to evaluate the potential of the winemaking residue of red grapes
(Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of
confined and free pigs, with ...