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Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs
This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 M...
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| Vydáno v: | Korean J Food Sci Anim Resour |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Korean Society for Food Science of Animal Resources
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662156/ https://ncbi.nlm.nih.gov/pubmed/26761290 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.4.516 |
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