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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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2021-08-01
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| Reeks: | Animals |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2076-2615/11/8/2447 |
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