Effects of Age/Weight and Castration on Fatty Acids Composition in Pork Fat and the Qualities of Pork and Pork Fat in Meishan X Large White Pigs (Report)
African Journal of Food, Agriculture, Nutrition and Development 2009, Nov, 9, 8
-
- 79,00 Kč
-
- 79,00 Kč
Publisher Description
INTRODUCTION Meat and meat product qualities can be seriously affected by the fatty acid composition of the muscle and adipose tissues. The composition and quality of fat in pigs can be manipulated through extrinsic and intrinsic factors. For decades, researchers and producers have been using factors such as age or weight at slaughter, sex, diet and genetics to modify meat and fat qualities to produce meat products to meet the demand of consumers [1]. It will not be possible to generalise a universally agreed slaughter weight for pigs because the appropriate slaughter weights depend on the economic considerations such as feed costs and market [2].
More Books by Agriculture, Nutrition and Development African Journal of Food
Farming for Balanced Nutrition: An Agricultural Approach to Addressing Micronutrient Deficiency Among the Vulnerable Poor in Africa (Report)
2011
Control of Tribolium Confusum J. Du Val by Diatomaceous Earth (Protect-It[Tm]) on Stored Groundnut (Arachis Hypogaea) and Aspergillus Flavus Link Spore Dispersal (Report)
2010
Production of Protein Concentrate and Isolate from Cashew (Anacardium Occidentale L.) Nut (Report)
2010
Effect of Cassava Starch Substitution on the Functional and Sensory Properties of Trifoliate Yam (Dioscorea Dumetorum) Flours (Report)
2010
Soybean Nutritional Properties: The Good and the Bad About Soy Foods Consumption-a Review (Report)
2010
Physico-Chemical Properties and Sensory Evaluation of Jam Made from Black-Plum Fruit (Vitex Doniana) (Report)
2011