Article Versions Notes

Baleseng L, Madibela O, Tsopito C, Mareko M, Boitumelo W, Letso M. Morula Kernel Cake (Sclerocarya birrea) as a Protein Source in Diets of Finishing Tswana Lambs: Effects on Nutrient Digestibility, Growth, Meat Quality, and Gross Margin. Animals. 2023; 13(8):1387. https://doi.org/10.3390/ani13081387

Baleseng, Leonard, Othusitse Madibela, Christopher Tsopito, Molebeledi Mareko, Wame Boitumelo, and Moagi Letso. 2023. "Morula Kernel Cake (Sclerocarya birrea) as a Protein Source in Diets of Finishing Tswana Lambs: Effects on Nutrient Digestibility, Growth, Meat Quality, and Gross Margin" Animals 13, no. 8: 1387. https://doi.org/10.3390/ani13081387

Baleseng, L., Madibela, O., Tsopito, C., Mareko, M., Boitumelo, W., & Letso, M. (2023). Morula Kernel Cake (Sclerocarya birrea) as a Protein Source in Diets of Finishing Tswana Lambs: Effects on Nutrient Digestibility, Growth, Meat Quality, and Gross Margin. Animals, 13(8), 1387. https://doi.org/10.3390/ani13081387