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The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat Cover

The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat

Annals of Animal Science
Volume 15 (2015): Issue 4 (October 2015)
By: Arkadiusz Pietruszka,  Eugenia Jacyno,  Maria Kawęcka and  Wioletta Biel  
Open Access
|Oct 2015

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DOI: https://doi.org/10.1515/aoas-2015-0046 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 1031 - 1041
Submitted on: Nov 21, 2014
|
Accepted on: Jun 24, 2015
|
Published on: Oct 29, 2015
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
pigs,
intramuscular fat,
meat quality,
carcass traits
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2015 Arkadiusz Pietruszka, Eugenia Jacyno, Maria Kawęcka, Wioletta Biel, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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