Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs

This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 M...

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Detalles Bibliográficos
Autores principales: Lee, Chai Hyun, Jung, Dae-Yun, Choi, Jung Seok, Jin, Sang-Keun, Lee, Chul Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662156/
https://www.ncbi.nlm.nih.gov/pubmed/26761290
http://dx.doi.org/10.5851/kosfa.2014.34.4.516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662156/
https://www.ncbi.nlm.nih.gov/pubmed/26761290
http://dx.doi.org/10.5851/kosfa.2014.34.4.516

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