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PSXIII-6 Fat deposition in castrated pigs for production of dry-cured ham: Evaluation of nutritional and genetic strategies
Fat deposition is an important trait for the dry-cured ham industry. A minimum ham fat thickness (HFT) is required for adequate processing. The objective of this study was to evaluate two different strategies to meet this minimum requirement, a nutritional and a genetic one. The study involved produ...
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| Publicado no: | J Anim Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6897787/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz258.938 |
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