Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar

OBJECTIVE: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. METHODS: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large Whit...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Asian-Australas J Anim Sci
Autori principali: Lertpatarakomol, Rachakris, Chaosap, Chanporn, Chaweewan, Kamon, Sitthigripong, Ronachai, Limsupavanich, Rutcharin
Natura: Artigo
Lingua:Inglês
Pubblicazione: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Soggetti:
Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6409453/
https://ncbi.nlm.nih.gov/pubmed/30208699
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0279
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi