Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons-Reference-Cited by-同舟云学术

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Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons

Published:2023-04 Issue: Volume:198 Page:109117
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wang Yubo,Zhang Hailiang,Yan Enfa,He Linjuan,Guo Jianxin,Zhang Xin,Yin Jingdong

Funder

Ministry of Agriculture of the People's Republic of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

1. Meat quality in the Danish pig population anno 2018;Aaslyng;Meat Science,2020

2. Effects of season, genotype and rearing system on some meat quality traits for broilers raised in semi-intensive systems;Aksoy;Tropical Animal Health and Production,2021

3. Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions;Apple;Journal of Animal Science,2009

4. Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. growth performance and longissimus muscle fatty acid composition;Apple;Journal of Animal Science,2009

5. Characterization of variability in pork carcass composition and primal quality;Arkfeld;Journal of Animal Science,2017

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2. Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools;Journal of the Science of Food and Agriculture;2024-06-25

3. Study on the Characteristics of Coarse Feeding Tolerance of Ding’an Pigs: Phenotypic and Candidate Genes Identification;Genes;2024-05-08

4. Effects of alternating electric field during freezing and thawing on beef quality;Food Chemistry;2023-09

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