Effects of Increasing Market Weight of Finishing Pigs on Backfat Thickness, Incidence of the 'Caky-fatty' Belly, Carcass Grade, and Carcass Quality Traits-Reference-Cited by-同舟云学术

Effects of Increasing Market Weight of Finishing Pigs on Backfat Thickness, Incidence of the 'Caky-fatty' Belly, Carcass Grade, and Carcass Quality Traits

Published:2013-06-30 Issue:3 Volume:55 Page:195-202
ISSN:1598-9429
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:Journal of Animal Science and Technology

Author:

Park Man Jong,Park Byung Chul,Ha Duck-Min,Kim Jin-Bo,Jang Kyoung-Soon,Lee Do-Hyun,Kim Gwan-Tae,Jin Sang-Keun,Lee C. Young

Publisher

Springer Science and Business Media LLC

Subject

Veterinary (miscellaneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Reference10 articles.

1. Growth, development, and carcass composition in five genotypes of swine

2. Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs

3. Effects of Increasing Slaughter Weight on Production Efficiency and Carcass Quality of Finishing Gilts and Barrows

4. Effects of the Energy Level of the Finisher Diet on Growth Efficiency and Carcass Traits of 'High'-Market Weight Pigs

5. Growth Efficiency, Carcass Quality Characteristics and Profitability of Finishing Pigs Slaughtered at 130 vs. 110Kg

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