221 Effect of varying growth rates on early and aged pork loin and chop quality

The pork industry has observed an upward trend in ending live weights, resulting in heavier hot carcass weights (HCW). Heavier HCW positively affects loin tenderness; however, the mechanism of this effect is unclear. One possibility is increased growth rate, associated with greater HCW, resulting in...

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Vydáno v:J Anim Sci
Hlavní autoři: Schunke, Emily D, Lowell, Jessica E, Stahl, Chad A, Harsh, Bailey N, Dilger, Anna C
Médium: Artigo
Jazyk:Inglês
Vydáno: Oxford University Press 2020
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7701750/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa054.084
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