Level of Fatty Acids, Selected Quality Traits of Longissimus Dorsi and Semimembranosus Muscles and Their Relationship with Fattening and Slaughter Performance in Polish Landrace Pigs

Publicado en línea: 25 abr 2014

Páginas: 417 - 427

Recibido: 18 mar 2013

Aceptado: 20 may 2013

DOI: https://doi.org/10.2478/aoas-2013-0066

Palabras clave

pigs, fatty acids, meat quality, slaughter performance

© by Grzegorz Żak

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.