Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar

OBJECTIVE: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. METHODS: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large Whit...

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Detalles Bibliográficos
Autores principales: Lertpatarakomol, Rachakris, Chaosap, Chanporn, Chaweewan, Kamon, Sitthigripong, Ronachai, Limsupavanich, Rutcharin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409453/
https://www.ncbi.nlm.nih.gov/pubmed/30208699
http://dx.doi.org/10.5713/ajas.18.0279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409453/
https://www.ncbi.nlm.nih.gov/pubmed/30208699
http://dx.doi.org/10.5713/ajas.18.0279

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