id	domain	url
afs-110877	doi.org	https://doi.org/10.23986/afsci.110877
afs-110877	doi.org	https://doi.org/10.1016/j.tifs.2010.11.002
afs-110877	doi.org	https://doi.org/10.3923/pjn.2010.827.832
afs-110877	doi.org	https://doi.org/10.2527/jas.2010-3704
afs-110877	doi.org	https://doi.org/10.2527/jas.2008-1195
afs-110877	dx.doi.org	http://dx.doi.org/10.11118/actaun201361010059
afs-110877	doi.org	https://doi.org/10.1016/j.meatsci.2004.07.011
afs-110877	doi.org	https://doi.org/10.1080/1745039x.2013.801137
afs-110877	doi.org	https://doi.org/10.2478/aoas-2014-0068
afs-110877	doi.org	https://doi.org/10.23986/afsci.59407
afs-110877	doi.org	https://doi.org/10.1016/s0309-1740(98)00034-5
afs-110877	doi.org	https://doi.org/10.14674/ijfs-1141
afs-110877	doi.org	https://doi.org/10.15159/ar.20.102
afs-110877	doi.org	https://doi.org/10.1016/j.anifeedsci.2010.03.001
afs-110877	doi.org	https://doi.org/10.1016/j.lwt.2009.02.009
afs-110877	doi.org	https://doi.org/10.1111/j.1740-0929.2010.00848.x
afs-110877	doi.org	https://doi.org/10.1007/s11746-008-1268-0
afs-110877	doi.org	https://doi.org/10.1016/j.meatsci.2005.03.003
afs-110877	doi.org	https://doi.org/10.1016/j.foodchem.2005.05.074
afs-110877	doi.org	https://doi.org/10.1080/1745039x.2010.496947
afs-110877	doi.org	https://doi.org/10.3382/ps.2011-01587
afs-110877	doi.org	https://doi.org/10.1515/aoas-2015-0076
afs-110877	www.cabdirect.org	https://www.cabdirect.org/cabdirect/abstract/20153127744
afs-110877	asp.zut.edu.pl	https://asp.zut.edu.pl/pdf/asp-2014-13-4-253.pdf
afs-110877	doi.org	https://doi.org/10.3390/ani6120078
afs-110877	digitalcommons.unl.edu	https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1252&context=coopext_swine
afs-110877	doi.org	https://doi.org/10.23986/afsci.5742
afs-110877	doi.org	https://doi.org/10.2527/jas.2006-252
afs-110877	doi.org	https://doi.org/10.1093/jas/sky258
afs-110877	doi.org	https://doi.org/10.1051/animres:2003048
afs-110877	doi.org	https://doi.org/10.1111/j.1439-0523.2010.01832.x
afs-110877	doi.org	https://doi.org/10.2478/v10181-011-0007-x
afs-110877	doi.org	https://doi.org/10.15193/zntj/2012/80/106-115
afs-110877	doi.org	https://doi.org/10.22630/aas.2017.56.1.14
afs-110877	doi.org	https://doi.org/10.2527/jas.2008-1290
afs-110877	doi.org	https://doi.org/10.2478/aoas-2013-0012
afs-110877	doi.org	https://doi.org/10.4141/a04-056
afs-110877	doi.org	https://doi.org/10.1016/j.anifeedsci.2006.03.003
afs-110877	doi.org	https://doi.org/10.1016/s0309-1740(98)00123-5
afs-110877	doi.org	https://doi.org/10.1080/00288233.1985.10426998
afs-110877	doi.org	https://doi.org/10.1016/j.meatsci.2014.09.148
afs-110877	doi.org	https://doi.org/10.1016/j.anifeedsci.2015.08.005
afs-110877	doi.org	https://doi.org/10.2527/jas.2006-099
afs-110877	doi.org	https://doi.org/10.2527/jas.2013-7169
afs-110877	doi.org	https://doi.org/10.2527/jas.2008-1404
afs-110877	dx.doi.org	https://dx.doi.org/10.5713%2fajas.2011.11052
afs-110877	doi.org	https://doi.org/10.2527/jas.2008-1741
afs-110877	doi.org	https://doi.org/10.2478/aoas-2019-0078
afs-110877	doi.org	https://doi.org/10.1016/j.anifeedsci.2012.12.002
afs-110877	doi.org	https://doi.org/10.4141/cjas07146
afs-110877	doi.org	https://doi.org/10.3390/ani10061084
afs-110877	doi.org	https://doi.org/10.1002/9780470988558.ch4