Carcass characteristics and meat quality of finishing gilts fed diets with different levels of SID methionine + cystine and vitamin B6 supplementation

This study was carried out to evaluate the effects of different levels of standardized ileal digestible (SID) methionine + cystine (Met + Cys) and vitamin B6 supplementation on the carcass characteristics and longissimus lumborum (LL) quality in gilts from 75 to 100 kg. Fifty-six gilts were used (Ta...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Cleiton Pagliari Sangali, Eliane Gasparino, Vinícius Ricardo Cambito de Paula, Silvia Letícia Ferreira, Bruno Campos, Natália Galoro Leite, Antonio Cláudio Furlan, Paulo Cesar Pozza
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Universidade Estadual de Londrina 2018-02-01
Schriftenreihe:	Semina: Ciências Agrárias
Schlagworte:	Sulphur amino acids Meat colour Backfat thickness Cooking loss Lean yield.
Online-Zugang:	https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30283
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!