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...

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Principais autores:	Isaac Hyeladi Malgwi, Luigi Gallo, Veronika Halas, Valentina Bonfatti, Giuseppe Carcò, Celio Paolo Sasso, Paolo Carnier, Stefano Schiavon
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2021-08-01
סדרה:	Animals
נושאים:	carcass quality dry-cured ham growth performance pigs slaughter age slaughter weight
גישה מקוונת:	https://www.mdpi.com/2076-2615/11/8/2447
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!