Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/81/8/1895/23760554/1895.pdf
Reference12 articles.
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4. The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork;Ellis;Anim. Sci.,1996
5. The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses;Garcia-Macias;Anim. Sci.,1996
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