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A second look at the influence of birth weight on carcass and meat quality in pigs

Author
REHFELDT, C1 ; TUCHSCHERER, A2 ; HARTUNG, M1 ; KUHN, G1
[1] Research Unit Muscle Biology and Growth, Research Institute for the Biology of Farm Animals, 18196 Dummerstorf, Germany
[2] Research Unit Genetics and Biometry, Research Institute for the Biology of Farm Animals, 18196 Dummerstorf, Germany
Source

Meat science. 2008, Vol 78, Num 3, pp 170-175, 6 p ; ref : 3/4 p

CODEN
MESCDN
ISSN
0309-1740
Scientific domain
Food science technology; Animal sciences, zootechny, veterinary medicine
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Birth weight Carcass quality Fat Lean meat Pork quality
Keyword (fr)
Matière grasse Porc Produit carné Qualité Viande porc Animal à viande Animal élevage Artiodactyla Mammalia Ungulata Vertebrata
Keyword (en)
Fat Pig Meat product Quality Pork Meat animals Farming animal Artiodactyla Mammalia Ungulata Vertebrata
Keyword (es)
Materia grasa Cerdo Producto de carne Calidad Carne cerdo Animales de carne Animal cría Artiodactyla Mammalia Ungulata Vertebrata
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates

Discipline
Agrifood industries Animal productions
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20005404

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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