Evaluation of different percentages of Duroc genes and gender on growth, carcass and meat quality traits for pigs

Author:

dos Santos João Carlos Rodrigues,Norenberg Adriano,Correia Bruna,Irgang Renato,Bianchi Ivan,Moreira Fabiana,de Oliveira Júnior Juahil Martins,Nörnberg José Laerte,Peripolli Vanessa

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Meat evaluation handbook;American Meat Science Association,2001

2. Selection for low backfat thickness in swine;Berruecos;Journal of Animal Science,1970

3. Características das fibras musculares do L. dorsi e qualidade da carne de suínos de quatro linhagens;Borosky;Archivos de Zootecnia,2020

4. Avaliação da carne suína;Bridi,2009

5. Lipid profile of immunocastrated, castrated male and female pigs;Caldara;Arquivo Brasileiro de Medicina Veterinária e Zootecnia,2018

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