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

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

Annals of Animal Science
Volume 17 (2017): Issue 4 (October 2017)
By: Pavel Nevrkla,  Wojciech Kapelański,  Eva Václavková,  Zdeněk Hadaš,  Aleksandra Cebulska and  Pavel Horký  
Open Access
|Oct 2017

Authors

Pavel Nevrkla

pavel.nevrkla.uchhz@mendelu.cz

Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Brno

Wojciech Kapelański

Department of Pig Breeding and Horses, Faculty of Animal Breeding and Biology, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland

Eva Václavková

Institute of Animal Science

Zdeněk Hadaš

Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Brno

Aleksandra Cebulska

Department of Pig Breeding and Horses, Faculty of Animal Breeding and Biology, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland

Pavel Horký

Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno
DOI: https://doi.org/10.1515/aoas-2017-0014 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 1215 - 1227
Submitted on: Mar 2, 2017
|
Accepted on: Jun 20, 2017
|
Published on: Oct 27, 2017
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
pig,
Prestice Black-Pied breed,
four-breed hybrid,
meat quality,
fatty acids
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2017 Pavel Nevrkla, Wojciech Kapelański, Eva Václavková, Zdeněk Hadaš, Aleksandra Cebulska, Pavel Horký, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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