Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System

SIMPLE SUMMARY: Fat contained in meat is an important contributor to sensory traits: it increases meat tenderness and flavor. In commercial pigs, increasing meat’s fat was obtained by feeding, until the fattening period, a diet slightly lower in protein respect to their requirements. Local pig breed...

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Detalles Bibliográficos
Autores principales: Aquilani, Chiara, Sirtori, Francesco, Franci, Oreste, Acciaioli, Anna, Bozzi, Riccardo, Pezzati, Antonio, Pugliese, Carolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616403/
https://www.ncbi.nlm.nih.gov/pubmed/31159304
http://dx.doi.org/10.3390/ani9060310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616403/
https://www.ncbi.nlm.nih.gov/pubmed/31159304
http://dx.doi.org/10.3390/ani9060310

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