Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition
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DOI: 10.3390/vetsci9060290
Abstract: The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese… read more here.
Keywords: broiler; thigh meat; innovative use; use olive ... See more keywords