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The influence of rate of lean and fat tissue development on pork eating quality

1999

Blanchard, P.J. | Ellis, M. | Warkup, C.C. | Hardy, B. | Chadwick, J.P. | Deans, G.A. (Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1-7RU (United Kingdom))

AGROVOC Keywords
alimentation boars breeds (animals) calidad carcass composition carne carne de cerdo cerdo composition de la carcasse corps gras crecimiento croissance digestible energy energy value fats feeding feeding level grasas growth meat muscle muscles niveau d'alimentation nivel alimenticio plane of nutrition porcin pork quality race (animal) razas (animales) restricted feeding swine verraco verrat viande viande porcine
Bibliographic information
Volume 68 Issue 3
Pagination
pp. 477-485
Other Subjects
Composicion de la canal; Valor energetico; Valeur energetique; Longissimus dorsi; Duroc; Alimentacion; Qualite; Musculos; Alimentacion racionada; Alimentation rationnee
Language
English
Note
16 ref.
1999-08-15
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