[Practical consequences of pork carcass classification and factors influencing the meatiness]
2001
Svoboda, V. (TEKRO, Prague (Czech Republic))
As the SEUROP system for objective pork classification has been used in the Czech Republic from the first April 2001, this article focuses on the way how to improve pig meatiness. The most important factors influencing carcass quality, i.e. breed, sex, slaughter weight, nutrition, welfare, and others, are summarized and discussed.
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Эту запись предоставил Library of Antonin Svehla