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Mateusz Roguski, Andrzej Lozicki, Marcin Sonta, Wiktor Bendowski, Tomasz Niemiec, Klara Zglinska and Marlena Zielinska-Górska
Wet Distillers? Grains plus Solubles (WDGS) is characterized by a high concentration of crude protein and crude fat on a dry matter basis (DM), which makes them a valuable feed source for pigs. Because of that, WDGS can replace some amounts of the protei...
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Artur Rybarczyk
This study analyzed the effect of finishing diet supplementation with herbal probiotic preparation, ascorbic acid, and allicin on mortality rates of pigs, and longissimus lumborum (LL) and semimembranosus (SM) muscle quality, including the levels of chol...
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Pedro Henrique Sá Vieira, Carolina Notaro de Barros, Emiko Shinozaki Mendes, Maria Inês Sucupira Maciel, Humber Agrelli de Andrade, Paulo Roberto Campagnoli de Oliveira Filho (Author)
Pág. e40299
This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weig...
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Olga Chalaya,Alexander Nanka,Andriy Paliy,Sergey Nagornij,Oleksandr Chalyi
Pág. 74 - 81
The paper report results of research related to studying a change in the qualitative indicators and technological properties of meat and lard of swine under conditions of different diet compositions, specifically, with the addition of lead and cadmium (c...
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Hyun No Kim and Ik-Chang Choi
The implementation of government policy can have an influence on market environment and market prices of pork in consequence. In South Korea, consumers prefer high-fat pork cuts due to the prevalence of roosting pork over a hot grill. This paper examines...
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EE Morales-Irigoyen, P Severiano-Pérez, ME Rodriguez-Huezo, and A Totosaus
Pág. 413 - 421
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Francois K. Siebrits, Berno W. Hambrock, Elsje Pieterse
Pág. 5 bladsye
The current regression equations for the prediction of pig carcass lean content in South Africa were calculated in 1992 and had not been updated since, whilst pig carcasses became much leaner and often heavier than the 90 kg originally used. It th...
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V. Razmaite, S. Kerziene, and A. Siukscius
Pág. 251 - 257
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Blanchard, P J; Willis, M B; Warkup, C C; Ellis, M
Pág. 145 - 151
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