EXAMINING THE EFFICIENCY OF THE SEMI SUBSTITUTION OF THE
MAIZE WITH A BY-PRODUCTS OBTAINED BY MANUFACTURING
VEGETABLES AND FRUITS IN MIXTURES FOR GROWING AND
FATTENING PIGS. III. MEAT QUALITY
Goce Cilev*, Branislav Zivkovic, Jovan Stojkovic,
Viktor Jankovski, Nikola Karabolovski
Key words: Meat quality, Muscle tissue, Fat tissue, Technological properties.
