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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Veröffentlicht in:J Anim Sci
Hauptverfasser: Schunke, Emily D, Lowell, Jessica E, Stahl, Chad A, Harsh, Bailey N, Dilger, Anna C
Format: Artigo
Sprache:Inglês
Veröffentlicht: Oxford University Press 2020
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Online Zugang: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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