The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits

Italian dry-cured ham production requires pigs to be slaughtered at 160 ± 16 kg at 9 months of age (control, C). The study explored three alternatives, based on different feeding conditions: (1) allowing pigs to express their growth potential by letting them reach 160 ± 16 kg slaughter weight (SW) a...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Isaac Hyeladi Malgwi, Luigi Gallo, Veronika Halas, Valentina Bonfatti, Giuseppe Carcò, Celio Paolo Sasso, Paolo Carnier, Stefano Schiavon
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-08-01
Schriftenreihe:	Animals
Schlagworte:	carcass quality dry-cured ham growth performance pigs slaughter age slaughter weight
Online-Zugang:	https://www.mdpi.com/2076-2615/11/8/2447
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!