Growth performance, meat quality, and blood characteristics of finisher crossbred pigs fed diets supplemented with different levels of green tea (Camellia sinensis) by-products
Nguyen Cong Oanh , Cu Thi Thien Thu , Nguyen Thi Hong , Nguyen Thi Phuong Giang , Jean-Luc Hornick , Pham Kim Dang
See more
1
Department of Animal Physiology and Behavior, Faculty of Animal Science, Vietnam National University of Agriculture, Trau Quy, Gialam, 131000 Hanoi, Vietnam; Department of Veterinary Management of Animal Resources, FARAH Center, Faculty of Veterinary Medi
2
Department of Animal Physiology and Behavior, Faculty of Animal Science, Vietnam National University of Agriculture, Trau Quy, Gialam, 131000 Hanoi, Vietnam
3
Central Lab, Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gialam, 131000 Hanoi, Vietnam
4
Department of Animal Physiology and Behavior, Faculty of Animal Science, Vietnam National University of Agriculture, Trau Quy, Gialam, 131000 Hanoi, Vietnam
5
Department of Animal Physiology and Behavior, Faculty of Animal Science, Vietnam National University of Agriculture, Trau Quy, Gialam, 131000 Hanoi, Vietnam; Department of Veterinary Management of Animal Resources, FARAH Center, Faculty of Veterinary Medi
6
Department of Animal Physiology and Behavior, Faculty of Animal Science, Vietnam National University of Agriculture, Trau Quy, Gialam, 131000 Hanoi, Vietnam
Corresponding Author:
Pham Kim Dang (pkdang@gmail.com)
Oanh et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License.
