Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs

Publicado en línea: 27 oct 2017

Páginas: 1215 - 1227

Recibido: 02 mar 2017

Aceptado: 20 jun 2017

DOI: https://doi.org/10.1515/aoas-2017-0014

Palabras clave

pig, Prestice Black-Pied breed, four-breed hybrid, meat quality, fatty acids

© 2017 Pavel Nevrkla et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.