Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production-Reference-Cited by-同舟云学术

Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production

Published:2016-11 Issue: Volume:121 Page:135-140
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gallo Luigi^ORCID,Dalla Bona Mirco,Carraro Luca,Cecchinato Alessio,Carnier Paolo^ORCID,Schiavon Stefano^ORCID

Funder

University of Padova

Veronesi SPA

Publisher

Elsevier BV

Subject

Food Science

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1. Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams;Meat Science;2023-10

2. Impact of Rearing Strategies on the Metabolizable Energy and SID Lysine Partitioning in Pigs Growing from 90 to 200 kg in Body Weight;Animals;2022-03-09

3. The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits;Animals;2021-08-20

4. Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds;Scientific Reports;2019-12

5. Effects of Feeding Low Protein Diets on Serum and Faeces Parameters in Weaned Piglets;Folia Veterinaria;2019-06-01