Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs

This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits...

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Detalles Bibliográficos
Autores principales: Guo, Yufei, Sharp, Katharine, Blackburn, Harvey, Richert, Brian, Stewart, Kara, Zuelly, Stacy M. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368530/
https://www.ncbi.nlm.nih.gov/pubmed/35954076
http://dx.doi.org/10.3390/foods11152310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368530/
https://www.ncbi.nlm.nih.gov/pubmed/35954076
http://dx.doi.org/10.3390/foods11152310

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