Study of influence of live weight and protein level in the fattening mixture on carcass content and meat quality of hybrid pigs
1998
Machev, M. | V"lchev, G. | Vasilev, M. (Institut po Z"rneni Khrani i Furazhna Promishlenost, Kostinbrod (Bulgaria))
It was found that with increase of live weight from 30 to 100 kg dressing percentage and fat content increased with 10%, and decreased content of meat, bones and skin.Protein and fat content in the carcass meat were not changed, however intramuscular fat decreased in the muscles.
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Эту запись предоставил Institute of Agricultural Economics