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The effects of sire type, company source, feeding regimen and sex on eating quality of pig meat
Published online by Cambridge University Press: 24 November 2017
Extract
The introduction of new breeds, genetic progress in traditional breeds and the slaughter of entire males have helped reduce average P2 backfats by 0.5mm per year over the last 10 years. In the early 1980's, there was growing industry concern over the possible reduction in eating quality by the production of very lean pigs and entire males. The Meat and Livestock Commission's first Stotfold trial included an examination of these issues.
- Type
- Carcass and Meat Quality in Pigs
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- Copyright © The British Society of Animal Production 1990