Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances
Author:
Affiliation:
1. College of Animal SciencesZhejiang University Hangzhou China
2. Zhejiang Qinglian Food Co., Ltd Haiyan Jiaxing China
Funder
Program of Breeding of New Species of Agricultural (Livestock and Poultry) in Zhejiang
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13169
Reference34 articles.
1. Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens
2. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork
3. Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality
4. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat
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