Now showing items 1-3 of 3

    • Vera, Raúl; Aguilar, Claudio; Lira, Rodrigo; Toro, Paula; Barrales, Luis; Peña, Iván; Squella Narducci, Fernando; Pérez Melendez, Patricio; Quenaya, Javiera; Yutronic, Hanja; Briones, Ignacio (INST INVESTIGACIONES AGROPECUARIAS, CENTRO REGIONAL DE INVESTIGACION QUILAMAPU, 2009-12)
      The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. ...
    • Vera, Raúl; Aguilar, Claudio; Lira, Rodrigo; Toro, Paula; Barrales, Luis; Peña, Iván; Squella Narducci, Fernando; Pérez Melendez, Patricio; Quenaya, Javiera; Yutronic, Hanja; Briones, Ignacio (Instituto de Investigaciones Agropecuarias, INIA, 2009)
      The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. ...
    • Pérez Melendez, Patricio; Squella Narducci, Fernando; Aguilar, Claudio; Idalsoaga Ferrer, María José; Vera, Raúl; Morales Silva, María Sol; Maino Menéndez, Mario; Egaña Moreno, Juan Ignacio (Pontificia Universidad Católica de Chile. Facultad de Agronomía Ingeniería Forestal, 2016)
      To evaluate increased levels of dehydrated olive cake (DOC) in lambs ration on main carcass traits, 40 Suffolk Down male lambs (75.8 +/- 7.4 days of age, 24.5 +/- 3.1 kg live weight) were randomly assigned to one of five ...