Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality

Author:

Bidner B.S.,Ellis M.,Witte D.P.,Carr S.N.,McKeith F.K.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Effect of fasting and transportation on various physiological parameters and meat quality of slaughtered hogs;Becker;Journal of Animal Science,1989

2. Bejerholm, C., & Barton-Gade, P. (1986). Effect of intramuscular fat level on eating quality of pig meat. Danish Meat Research Institute. 720E

3. Effect of the RN gene and feed withdrawal prior to slaughter on fresh longissimus quality and sensory characteristics;Bidner;Journal of Animal Science.,1999

4. Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine: Energy ratio;Castell;Canadian Journal of Animal Science,1994

5. The influence of short-term feeding of amino-acid deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle;Cisneros;Journal of Animal Science,1996

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