Please use this identifier to cite or link to this item:
http://hdl.handle.net/10174/9400
|
| Title: | OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT |
| Authors: | Freitas, Amadeu |
| Keywords: | Alentejano Pig
Slaughter weight |
| Issue Date: | May-2013 |
| Publisher: | VII World Congress of Dry-cured Ham |
| Citation: | Amadeu Borges de Freitas.Optimization of the raw material:based upon the slaughtering weight. Painel II:Production of Raw Material – Feeding / Handing. VII World Congress of Dry-cured Ham. |
| Abstract: | The objective of this study was the study of the effects of the slaughter weight (115-130 Kg) on growth performances (daily gain and days to obtain slaughter weight), carcass characteristics (hot carcass weight, dressing percentage, cuts of carcass and tissue composition of carcass), and on tissue and chemical composition of legs and shoulders (weight and percentage of muscular, adipose and bone tissues) of Alentejano pigs fattened under the montanheira system or with commercial feeds. |
| URI: | http://hdl.handle.net/10174/9400 |
| ISBN: | 978-989-98363-0-3 |
| Type: | article |
| Appears in Collections: | ZOO - Artigos em Livros de Actas/Proceedings
|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.
|
