Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality

The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical anal...

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Detalles Bibliográficos
Autores principales: Oh, Sang-Hyon, Lee, Chul Young, Song, Dong-Heon, Kim, Hyun-Wook, Jin, Sang Keun, Song, Young-Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039950/
https://www.ncbi.nlm.nih.gov/pubmed/35530398
http://dx.doi.org/10.5187/jast.2022.e18

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039950/
https://www.ncbi.nlm.nih.gov/pubmed/35530398
http://dx.doi.org/10.5187/jast.2022.e18

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