The effect of feeder system and diet on welfare, performance and meat quality, of growing-finishing Iberian × Duroc pigs under high environmental temperatures-Reference-Cited by-同舟云学术

The effect of feeder system and diet on welfare, performance and meat quality, of growing-finishing Iberian × Duroc pigs under high environmental temperatures

Published:2020-04 Issue: Volume:234 Page:103972
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Oliveira Angela C.F.,González Joel,Asmar Salma E.,Batllori Norbert P.,Vera Itzel Y.,Valencia Uriel R.,Lizardo Rosil,Borges Tâmara D.,Esteve-Garcia Enric,Panella-Riera Nuria,Costa Leandro B.,Dalmau Antoni

Funder

National Institute for Agricultural and Food Research and Technology (INIA) of Spain

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference26 articles.

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2. Review of wallowing in pigs: description of the behaviour and its motivational basis;Bracke;Appl. Anim. Behav. Sci.,2011

3. Replacing starch with fat in the diet is more effective at enhancing overall performance in finisher than grower pigs;Brooke;J. Agric. Sci.,2015

4. Nutritional strategies to alleviate heat stress in pigs;Cottrell;Anim. Prod. Sci.,2015

5. Fatty acid composition and cholesterol content of the fat of pigs of various genotypes;Csapó;Acta Univ. Sapientiae.,2013

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1. Effects of climate change on pig welfare;Advances in Pig Welfare;2024

2. Reducing Stocking Densities and Using Cooling Systems for More Adapted Pigs to High Temperatures When Reared in Intensive Conditions;Animals;2023-07-27

3. Performance and carcass quality traits of Iberian × Duroc crossbred pig subject to gender and age at the beginning of the free-range finishing phase;Animal;2021-09

4. Quality traits of fresh Iberian loin according to slaughter age and short-term freezing;Livestock Science;2021-04

5. Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age;Meat Science;2020-12