Relationships between carcass slaughter value and meat quality and chemical composition traits in PIC hybrid porkers

• Autorzy: Rybarczyk A. , Szaruga R. , Kmiec M. , Jakubowska M. , Karamucki T. , Terman A.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

relationship; carcass; slaughter value; meat quality; chemical composition; PIC hybrid; porker; pig; animal production; meatiness

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2005
• Numer: 2
• Opis fizyczny: p.165-168,ref.

Twórcy

autor

Rybarczyk A.

• Department of Evaluation of Livestock Products, University of Agriculture, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Szaruga R.

• Department of Evaluation of Livestock Products, University of Agriculture, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Kmiec M.

• Department of Genetics and Animal Breeding, University of Agriculture, Dr Judyma 6, 71-460 Szczecin, Poland

autor

Jakubowska M.

• Department of Evaluation of Livestock Products, University of Agriculture, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Karamucki T.

• Department of Evaluation of Livestock Products, University of Agriculture, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Terman A.

• Department of Genetics and Animal Breeding, University of Agriculture, Dr Judyma 6, 71-460 Szczecin, Poland