Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimu...

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發表在:Korean J Food Sci Anim Resour
Main Authors: Choi, Yeong-Seok, Lee, Jin-Kyu, Jung, Ji-Taek, Jung, Young-Chul, Jung, Jong-Hyun, Jung, Myung-Ok, Choi, Yang-Il, Jin, Sang-Keun, Choi, Jung-Seok
格式: Artigo
語言:Inglês
出版: Korean Society for Food Science of Animal Resources 2016
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Article
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5112433/
https://ncbi.nlm.nih.gov/pubmed/27857546
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.689
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