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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |