[Influence of nutrition on the quality of pork carcass, meat, and fat]
2001
Kodes, A. | Hucko, B. (Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Vyzivy a Krmeni Hospodarskych Zvirat)
The influence of age, genotype, growth intensity, feed conversion efficiency as well as some nutritional factors, such as type and quality of feed, feeding technology, use of additives, and others, on pork carcass quality is analysed in this article. The relation between the concentration of lysine and energy in feed rations for different types (standard, meat, super-meat) and weight categories of pigs is presented in a special table.
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