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Wheat coproducts vary in protein digestibility when fed to pigs

20:00 EDT 18 Jun 2017 | AAAS

(University of Illinois College of Agricultural, Consumer and Environmental Sciences) Research from the University of Illinois is helping to determine the quality of protein in wheat middlings and red dog, two coproducts of the wheat milling process that can be included in diets fed to pigs and other livestock.

Original Article: Wheat coproducts vary in protein digestibility when fed to pigs

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