Characteristics Of Loin Research Articles

CO2가스 실신이 돼지의 이화학적 특성과 스트레스에 미치는 영향

CO2가스 실신이 돼지의 이화학적 특성과 스트레스에 미치는 영향

An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging

The objective of this study was to achieve an experimental protocol (EP) to determine quality characteristics of dry-cured loins non-destructively by using low-field (LF) Magnetic Resonance Imaging (MRI). The MRI procedure is composed of three main stages: MRI acquisition, MRI analysis (computer vision techniques) and data analysis (data mining methods). Two procedures have been implemented within a EP and validated with real samples from the meat industry (dry-cured loins, n = 100) by means of different quality measures. The validation results may indicate the use of both implemented procedures and the development of an EP to determine quality characteristics of loins by LF MRI-computer vision-data mining in a non-destructive way, with high accuracy and reducing the dispersion of the values. This brings the possibility of implementing this methodology in meat processing plants. • MRI with different computer vision and data mining methods allow the analysis of meat products. • Two MRI - computer vision - data mining procedures was implemented and evaluated. • An experimental protocol was developed to analyse dry-cured loins non-destructively.

Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining

The main objective of this study was to configure the acquisition and analysis of low-field magnetic resonance imaging (MRI) to predict physico-chemical characteristics of Iberian loin, evaluating the use of different MRI sequences (spin echo, SE; gradient echo, GE; turbo 3D, T3D), computational texture feature methods (GLCM, NGLDM, GLRLM, GLCM + NGLDM + GLRLM), and data mining techniques (multiple linear regression, MLR; isotonic regression, IR). Moderate to very good correlation coefficients and low mean absolute error were found when applying MLR or IR on any method of computational texture features from MRI acquired with SE or GE. For T3D sequence, accurate results are only obtained by applying IR on GLCM or GLCM + NGLDM + GLRLM methods. Considering not only the accuracy of the methodology but also consumed time and required resources, the use of SE sequences for MRI acquisition, GLCM method for MRI texture analysis, and MLR could be indicated for prediction physico-chemical characteristics of loin.

The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

Abstract. This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (P ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (P ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (P ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (P ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (P ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (P ≤ 0.01) and intermuscular fat (P ≤ 0.01) and reduces muscle (P ≤ 0.01) and bone (P ≤ 0.05 and P ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (P = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (P ≤ 0.05 and P ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (r = −0.35 and r = −0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in half-carcasses (r = −0.41 and r = 0.59 for back fat thickness; r = 0.66 and r = −0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (P ≤ 0.01).

Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato

O objetivo deste trabalho foi avaliar o efeito da imunocastração e da suplementação com ractopamina na qualidade do lombo suíno processado com sal e tripolifosfato de sódio. Os tratamentos consistiram de condição sexual dos suínos (fêmeas, machos castrados fisicamente e imunocastrados) e suplementação ou não com ractopamina na dieta de terminação. Os cortes de lombos submetidos ao processamento com tripolifosfato de sódio e sal foram avaliados quanto aos parâmetros físico-químicos, microbiológicos e sensoriais. Não houve interação entre condição sexual e ractopamina nas características do lombo cru. A adição de ractopamina na dieta aumentou a força de cisalhamento dos lombos crus. Também não houve efeito da condição sexual nem da ractopamina na perda de peso por exsudação e no teor proteico dos lombos. Lombos de animais imunocastrados apresentaram menor perda de peso por cocção, enquanto lombos de animais não suplementados com ractopamina apresentaram maior umidade do que os dos suplementados. O processamento diminuiu a força de cisalhamento dos cortes, que foi menor nos animais imunocastrados sem suplementação com ractopamina. A imunocastração proporcionou lombos com altos valores de a* e L*. Diferenças na aparência e na textura dos lombos suínos, independentemente da condição sexual e da ractopamina, não são percebidas pelos consumidores, o que mostra que o processamento padroniza os cortes.

Crambe meal in supplements for culling cows: animal performance and carcass characteristics

The influence of the replacement of soybean meal by crambe crushed in concentrated supplement at proportions 0, 5, 10, 15%, on the performance and carcass traits of grazing cows is assessed. Within a completely randomized design, twenty Nellore cows, fed on B rachiaria humidicola , were supplemented during the rain-drought transition period and monitored with regard to weight and body conditions every 28 days. Total forage mass and percentages of leaf, stem and senescent material were quantified in loco. The estimation of forage quality consumed by animals was performed by the simulated grazing method. There were no significant differences between the levels of inclusion of crambe crushed on animal performance or carcass characteristics. Replacement did not affect weight, carcass yield, Brazilian commercial cuts, morphometric measures of carcass, characteristics of loins, thickness of carcass fat, perirenal-pelvic fat and total meat. Replacement of soybean meal by crambe crushed up to 15% in the concentrated supplement does not affect performance and carcass characteristics of cows finished on pasture.

Ractopamine in diets for finishing pigs of different sexual categories

Performance and carcass and cut yield of finishing pigs of three sexual categories fed diets with different levels of ractopamine were studied. Forty-eight hybrid animals (initial weight of 92.1±2.4 kg) were distributed in a completely randomised design in 3 × 2 factorial arrangement (three sexual categories: surgically castrated males, two females and immunologically castrated males - with or without 10 ppm of ractopamine), totalling six treatments and eight repetitions with one animal per experimental plot during 28 days. Ractopamine improved weight gain and feed conversion of all sexual categories. The best results were obtained with immunologically castrated males, which, in turn, had lower carcass yield and backfat thickness in the belly. In the absence of ractopamine, depth and loin eye area were higher in females but no differences in these variables were observed between categories when this additive was used. Ractopamine increased the sirloin yield in all sexual categories. There was no difference in bonus index. Ractopamine improves the performance of pigs of 92 to 125 kg. Immunologically castrated males have the best performance responses to ractopamine, but with losses in carcass yield, loin characteristics and backfat thickness of the belly.

Characterization of loin shape from Duroc and Duroc composite finishing gilts

Gilts (n = 45) were used in this study to characterize the effect of genotype on loin characteristics and quality over the length of the loin. Three diverse genotypes included a high quality Duroc line (A), a Duroc based composite line selected for lean growth (B), and an F1 cross of the two (C). After harvest, bone-in loins were removed from the carcass and cut perpendicular to the backbone at the 5th/6th rib, 7th/8th rib, 10th/11th rib, last rib, midlumbar, and the loin/sirloin juncture. Quality measurements were obtained at the 5th/6th rib, 10th/11th rib, and the loin/sirloin juncture. Digital images were taken of each surface (n = 6) and analyzed for the determination of loin muscle area (LMA), muscle width, muscle depth (at three locations across the loin face), and fat depth. The average loin depth was calculated and used to calculate the loin depth:width ratio as an indication of loin shape or conformation. Loins from line A had the lowest (P < 0.05) subjective color score, had the highest (P < 0.05) amount of marbling, and were the firmest (P < 0.05) of all three lines. There were also differences (P < 0.05) between genetic lines for LMA, width, all three depths, fat depth, and depth:depth ratios. The most posterior portions of the loin had the largest (P < 0.05) LMA, loin width, fat depth, and muscle depth 1. However, the more anterior portions of the loin had greater (P < 0.01) values for the depth:width ratio and muscle depth:depth ratios.

Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs

ABSTRACT A total of 96 non-lean-type (Yorkshire ×Landrace) × Duroc gilts and barrows weighing approximately 80 kg were randomly allocated to 24 pens under a 2 (sex) × 3 [diet; 3.4, 3.2, and 3.0 Mcal DE/kg {‘high’-, ‘medium’-, and ‘low’-energy diets (HE, ME, and LE), respectively}] factorial arrangement of treatments. All animals were slaughtered approximately at 115 kg, after which carcass quality traits and grades and physicochemical and sensory characteristics of the loin related to meat quality were analyzed. The ADG and gain:feed were not affected by the sex or dietary treatment, whereas ADFI was greater in the ME vs HE group. Backfat thickness was greater in barrows vs gilts and also in ME and HE vs LE only in barrows. Enumerated carcass marbling and quality grade, which were highly correlated (r=0.56; P<0.01), were greater in barrows vs gilts. Physicochemical characteristics including the color, pH, drip loss and contents of moisture, protein, and fat of fresh loin, as well as sensory characteristics of fresh and cooked loin, were not affected by the sex or dietary treatment, except for shear force for cooked loin which was greater (P<0.05) in LE and ME vs HE. In conclusion, it is thought that ME is comparable to HE in terms of the effect on growth and carcass quality of finishing pigs, but that the relative effect of LE vs ME needs to be further studied. (

Sensory characteristics of loins from pigs fed glycerol and ractopamine HCl during the last 28 days of finishing (2009)

Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 pigs were blocked by weight and randomly allotted to 1 of 4 dietary treatments with 10 replications per treatment. Pigs were fed corn-soybean meal-based diets. Dietary treatments were arranged in a 2 × 2 factorial design with main effects of glycerol (0% or 5%) and RAC (0 or 6.75 g/ton). Pork loins from 1 randomly selected barrow and gilt from each pen were used for sensory analysis. There were no glycerol × RAC interactions or main treatment effects for cooking loss or Warner-Bratzler shear force (WBSF). Additionally, there were no glycerol × RAC interactions or main treatment effects for the sensory traits including myofibrillar tenderness, overall tenderness, pork flavor intensity, or off-flavor intensity. There was a glycerol × RAC interaction (P < 0.01) for the sensory trait of connective tissue amount. The interaction was a result of increased connective tissue amounts when glycerol was added to the diet without RAC but numerically decreased amounts when glycerol was fed in combination with RAC. In conclusion, feeding dietary glycerol or RAC singularly or in combination for 28 d prior to slaughter did not influence sensory characteristics of center-cut pork loin chops.; Swine Day, Manhattan, KS, November 19, 2009

Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork

AbstractBACKGROUND: Slaughter weight could influence some chemical, physical and sensory characteristics of pork production. The aim was to compare loin quality from pigs slaughtered at 120 kg or at 160 kg live weight, representing two different Italian lines of commercial production.RESULTS: Physical and chemical traits were affected by slaughter weight, but lower values of moisture (P &lt; 0.01) and higher fat content (P &lt; 0.05) were found in heavy pork loin; furthermore, increased slaughter weight resulted in redder, yellower and more intense colour (P &lt; 0.05). Slaughter weight did not influence the purchase intent or consumer preference, except for fresh meat colour (P &lt; 0.05) preferred in light pigs. A selected and trained panel carried out a difference‐from‐control test, showing that heavy pig loin was redder, more marbled, moister, sweeter, saltier, and had a more metallic flavour and lower tenderness than the light one (P &lt; 0.05). The colour difference of raw meat is the only parameter detected by the consumers.CONCLUSION: Different production typologies affected chemical and physical characteristics of loin. Moreover sensory evaluation showed substantial differences between the loin samples. However, the purchase intent and consumer preference were not influenced by these two production typologies. Copyright © 2008 Society of Chemical Industry

Effects of Dietary Energy Intake Levels on Growth Performance and Body Composition of Finishing Barrows and Gilts

This study was conducted to investigate the effects of different energy intake on physical and chemical composition in body fractions, growth performance and meat characteristics of finishing barrows and gilts. A total of twenty six crossbred (Landracex Yorkshire) consisting of 16 barrows and 13 gilts were used in this study. The animals were allocated by sex to two treatments to form a 2x2 factorial arrangement. The respective factors were sex (barrow and gilt) and dietary energy intake (1.8 and 3.0 times energy for maintenance). Pigs were kept in individual pens and had ad libitum access to feed and water from the start of the experiment at 52.4±1.9 kg until they reached 109.9±4.4 kg live weight. The growth performance, physical composition and meat characteristics of finishing pigs were not greatly affected by the sex. However, higher fat tissue weight in the carcass was observed in barrows compared with gilts (p<0.05). Higher proportions of water and protein (p<0.05), and lower lipid proportion (p<0.01) in the empty body and carcass were observed in gilts compared with barrows, while protein proportion in lean tissue was not affected by the sex. In fat tissue, only protein proportion was higher in gilts compared with barrows (p<0.05). Although, growth performance, physical and chemical compositions in body fractions were greatly affected, final body or carcass weight was partly affected by the energy intake In addition, loin characteristics such as shear force and loin eye area were partly influenced by energy intake levels. Therefore, the present results showed that growth performance and meat characteristics were not influenced but chemical body composition was greatly influenced by the sex. Growth performance, physical and chemical compositions in body fractions were greatly affected, whereas meat characteristics were partly affected by the energy intake levels.

Effects of glycerol and ractopamine hcl (paylean) on growth performance, carcass characteristics, and loin quality of finishing pigs (2008)

A total of 1,054 barrows and gilts (PIC, initially 207.8 lb) were used in a 28-d study to determine the influence of glycerol and ractopamine HCl (Paylean) on growing-finishing pig performance, carcass characteristics, and loin quality. The experiment was conducted in a commercial swine research facility in southwest Minnesota. Pigs were blocked by weight and randomly allotted to 1 of 4 dietary treatments with 10 replications per treatment. Pigs were fed corn-soybean meal-based diets. Dietary treatments were arranged in a 2 × 2 factorial with main effects of glycerol (0 or 5%) and ractopamine HCl (0 or 6.75 g/ton). Overall (d 0 to 28), there were no glycerol × ractopamine HCl interactions (P > 0.10) observed for growth performance. Pigs fed dietary glycerol had improved (P < 0.04) F/G, but ADG and ADFI (P > 0.40) were not affected. Pigs fed diets with added ractopamine HCl had improved (P < 0.01) ADG and F/G with a tendency (P > 0.08) for lower ADFI than pigs fed diets with no ractopamine HCl. For carcass characteristics, there were glycerol × ractopamine HCl interactions observed (P < 0.05) for percent yield and fat free lean index (FFLI). Adding either ractopamine HCl or glycerol to the control diet increased yield and FFLI; however, there were no additive effects when the combination of glycerol and ractopamine HCl was fed. Pigs fed ractopamine HCl had increased (P < 0.04) HCW, yield, loin depth, and FFLI. There was a glycerol × ractopamine HCl interaction (P < 0.01) observed for loin chop drip loss. Loin chop drip loss was numerically improved when glycerol and ractopamine HCl were added separately to the control diet; however, loin chop drip loss numerically decreased when the combination of glycerol and ractopamine HCl was fed. Glycerol did not affect (P > 0.22) loin characteristics. Ractopamine HCl tended to improve (P < 0.08) sirloin chop a* (redness) color. Neither ractopamine HCl nor glycerol influenced iodine value of belly fat, jowl fat, or backfat. In conclusion, pigs fed 5% glycerol had improved F/G, whereas pigs fed ractopamine HCl had improved growth and carcass characteristics and a tendency for improved loin a* color.; Swine Day, 2008, Kansas State University, Manhattan, KS, 2008

INFLUENCE OF pH AT 24 H POSTMORTEM ON QUALITY CHARACTERISTICS OF PORK LOINS AGED 45 DAYS POSTMORTEM

ABSTRACT Boneless pork loins (n = 81) were used to determine the influence of pH and chop location on longissimus muscle (LM) quality characteristics of loins aged until 45 days postmortem. Loins were grouped into five pH categories from 24‐h pH measurements. Chop L* and b* values linearly decreased with increasing pH. Visual scores for LM chops linearly increased (deteriorated in color) with days of display. Chops with pH values from 5.6 to 5.9 were the most color stable. Percentage of purge and cooking loss linearly decreased with increasing pH. Bacterial population increased as pH increased. Chops with a pH of 5.5 or lower had the highest L* and b* values, most cooking loss and most total moisture loss, compared with all other pH groups. Therefore, pH measurements at 24 h postmortem can be used to predict color and other quality characteristics of pork loins aged until 45 days postmortem.PRACTICAL APPLICATIONSTwenty‐four hour pH can be used to predict quality characteristics and retail display color stability of chops from loins after prolonged periods of storage. Therefore, loins can be sorted and selected for prolonged storage conditions required by transportation using 24‐h pH. Loins with pH values from 5.6 to 5.9 can be selected for extended retail display color stability, while low and high pH chops may need to be sold more rapidly or further processed earlier to maintain value.

Alternative housing systems for pigs: Influences on growth, composition, and pork quality1

Effects of pig birth (first 3-wk period) and rearing environments on growth and muscle quality characteristics of loins were evaluated in three experiments over seasons in west Texas and central Missouri. Housing systems included indoor slatted-floor buildings, indoor deep-bedded buildings, outdoor housing on dirt, and outdoor housing on alfalfa pasture. Experiments were conducted during the growing/finishing phases and pigs were slaughtered at the same age. Loins were collected, vacuum-packaged, and stored for 14 d at 2 degrees C. Pigs born and finished in an outdoor environment during the summer months (Exp. 1) had a greater ADG (0.92 vs 0.82+/-0.06 kg/d, P < 0.05) and had heavier carcass weights (87.9 vs 78.4+/-2.4 kg, P < 0.05) than pigs born and finished in an indoor environment with a slatted-floor finishing building. Carcasses from the outdoor-reared group measured a larger (P < 0.05) loineye area and were fatter (P < 0.01) at the first rib, last rib, and last lumbar vertebra measurements than carcasses from the indoor-reared group. Loin chops from outdoor-reared pigs had darker color scores in the retail display case throughout the 4-d period, measured lower L* values on d 1, and had more discoloration and browning on d 4 than loin chops from the indoor-reared group. During the winter months (Exp. 2), no difference was detected in ADG, carcass measurements, sensory characteristics, or shear force values from indoor-born pigs placed in either an outdoor or indoor finishing environment. Pigs finished on deep bedding (Exp. 3) had heavier carcass weights and more backfat (P < 0.01) than pigs finished on slats, but no differences were detected in sensory panel or shear force results. Overall, carcass measurements, pH, drip loss, sensory panel, and shear force values were similar among the groups finished in different housing systems. Outdoor or deep-bedded systems may increase growth rates of pigs if suitable land area and resources are available, but pork quality of loins will be similar for pigs finished in either conventional or alternative systems.

Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins

This study examined the influence of dietary fat supplementation to heavy pigs on the meat quality and sensory characteristics of loins. The animals were fed diets containing tallow (TA), corn oil (CO) or rapeseed oil (RO) from 25 kg up to 160 kg live weight (LW). The fats were added at 3% as fed from 25 to 110 kg LW, and at 2.5% from 110 kg LW to slaughtering. Diets were fed at 9% BW 0.75. We found no differences between dietary treatments for loin weight, pH, or color of longissimus lumborum (LL) muscle at 45 min and 24 h after slaughtering. No significant differences in moisture, total protein or total lipid content of LL muscle were found. The linolenic acid content of the total lipid of LL muscle was higher in pigs fed RO than those fed TA and CO. The oxidative stability of LL, as determined by induced TBARS, was lower in pigs fed CO — after 60 min of forced oxidation — and in animals fed CO and RO after 300 min, compared to those fed TA. No significant differences in the sensory characteristics of loin were discerned by a panel of trained tasters. These results indicate that long-term nutrition with added fat at the levels we used has little or no effect on the meat quality or sensory characteristics of heavy pig loin.

Effect of ractopamine on growth, carcass traits, and fasting heat production of U.S. contemporary crossbred and Chinese Meishan pure- and crossbred pigs1

Twenty-four U.S. crossbred (Duroc x White composite; D x Wc; 83.9 kg), 24 purebred Meishan (M; 59.4 kg), and 24 Meishan x White composite crossbred (M x Wc; 83.4 kg) barrows were allotted within genotype to a 16% CP corn-soybean meal diet or this basal diet + 20 ppm of ractopamine and allowed ad libitum access to feed for 52 d. No genotype x ractopamine interactions were detected (P greater than .05) in pigs for growth, lean cuts, ham and loin characteristics, leaf fat and visceral organ weights, fasting whole-animal heat production, and carcass traits except longissimus muscle area (LMA). The LMA was increased by ractopamine in D x Wc and M x Wc pigs (P less than .05) but not in M pigs. Compared with D x Wc and M x Wc pigs, M pigs had lower ADG, ADFI, and gain to feed ratio (G/F), shorter carcasses, and lower dressing percentage, LMA, predicted amount of muscle, weights of trimmed picnic, loin, and ham cuts, percentage of ham lean, and CP in ham lean, but heavier liver, kidneys, pancreas, and entire gastrointestinal tract with greater percentage of ham fat and ham bone (P less than .05). The M x Wc pigs had lower ADG, G/F, dressing percentage, LMA, amount of muscle, weights of trimmed cuts, and percentage of ham lean but heavier lungs, pancreas, stomach, and large intestine than did D x Wc pigs (P less than .05). Supplemental ractopamine increased ADG, G/F, dressing percentage, amount of muscle, trimmed loin weight, percentage of ham lean, and CP in ham lean and decreased weights of heart, lungs, kidneys, and pancreas in pigs (P less than .05). Neither genotype nor ractopamine had any effect on 4- to 24-h postprandial whole-animal heat production of pigs (P greater than .05). These results indicate that ractopamine will improve growth performance and carcass leanness in pure- and crossbred Meishan pigs.

The effect of gender and slaughter weight on loin and fat characteristics of pigs intended for Teruel dry-cured ham production

A total of 200 Duroc × (Landrace × Large White) pigs intended for Protected Designation of Origin Teruel dry-curedham manufacture was used for the study. The objective was to investigate the effect of gender (barrows and gilts) andslaughter weight (SW; 120, 125, 130, 135 or 140 kg) on Longissimus dorsi (LD) muscle characteristics and the fatty acid (FA) profile of the subcutaneous fat. The LD from barrows had higher intramuscular fat (P&lt;0.01), b* value (P&lt;0.01),colour intensity (P&lt;0.01 for c* and P&lt;0.05 for Hº) and tenderness (P&lt;0.05) than the LD from gilts. Fat from barrows had a higher saturated FA content (P&lt;0.01) a lower polyunsaturated (P&lt;0.001) and unsaturated FA content (P&lt;0.01) than fat from gilts. On the other hand, intramuscular fat was increased (P&lt;0.05) but moisture and L* (P&lt;0.05), thawing (P&lt;0.001) and cooking losses (P&lt;0.01) decreased as SW increased. Polyunsaturated FA content decreased (P&lt;0.001) and saturated FA proportion tended to increase (P&lt;0.10) as the SW increased. It was concluded that barrows and gilts were adequate for both fresh meat and dry-cured ham production. An increase in SW from 120 to 140 kg impairs subcutaneous fat quality but improves some loin characteristics which are desirable for Teruel dry-cured pork production.

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS