Comparison of growth performances, carcass characteristics, and meat qualities of Okinawan indigenous Agu pigs and crossbred pigs sired by Agu or Duroc boar-Reference-Cited by-同舟云学术

Comparison of growth performances, carcass characteristics, and meat qualities of Okinawan indigenous Agu pigs and crossbred pigs sired by Agu or Duroc boar

Published:2020-01 Issue:1 Volume:91 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Touma Shihei¹²^ORCID,Oyadomari Motoharu¹

Affiliation:

1. Okinawa Prefectural Livestock and Grassland Research Center Nakijin Japan

2. Okinawa Prefectural Livestock Division Naha Japan

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13362

Reference30 articles.

1. Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality

2. Meat fatty acid composition as affected by fatness and genetic factors: a review

3. Variation in Composition and Palatability Traits and Relationships between Muscle Characteristics and Palatability in a Random Sample of Pork Carcasses

4. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

5. Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

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