Carcass and Related Traits in Duroc and Yorkshire Pigs selected for Sow Productivity and Pig Performance1-Reference-Cited by-同舟云学术

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Carcass and Related Traits in Duroc and Yorkshire Pigs selected for Sow Productivity and Pig Performance1

Published:1982-09-01 Issue:3 Volume:55 Page:554-564
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Bereskin B.,Frobish L. T.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/55/3/554/22939786/jan0550030554.pdf

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the lean meat colour of commercial pigs produced in Quebec;Canadian Journal of Animal Science;1994-09-01

2. Evaluation of the Duroc in comparison with the Landrace and Large White as a terminal sire of crossbred pigs slaughtered at 85 kg liveweight;New Zealand Journal of Agricultural Research;1988-10

3. Effects of Crossbreeding and Sex on Carcass Composition, Cooking Properties and Sensory Characteristics of Pork;Journal of Animal Science;1988-01-01

4. Comparing Prediction Equations to Estimate Lean Cuts in Swine1;Journal of Animal Science;1984-11-01

5. Some comparative aspects of the energy and nitrogen metabolism of Large White and Duroc female pigs during growth;New Zealand Journal of Agricultural Research;1983-10

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