- Article
In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste
- Luigi Liotta,
- Vincenzo Chiofalo,
- Vittorio Lo Presti and
- Biagina Chiofalo
The aim of the study was to assess the inclusion of different levels of olive cake in pigs’ diet as a strategy to replace conventional ingredients and to improve meat quality traits. Seventy-two Pietrain pigs, during the growing–finishing...

