HIGHLIGHTS
- who: (Print and collaborators from the (UNIVERSITY) have published the research: Food Sci. Technol, Campinas, 39(3): 721-728, July-Sept. 2019 721/728 721 Food Science and Technology, in the Journal: (JOURNAL)
- what: The aim of this study was to verify the influence of supplementation associated with organic sources of chromium, iron, magnesium and selenium, on the physical and chemical properties and centesimal composition of pork from finishing pig. For the experiment, 44 barrows were used (crossbreeding between DanBred females - DB90 × males PIC - AGPIC337), with an average weight of 81.6 ± 5.22 kg . . .
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