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Slaughter value and meat technological and consumer quality of Puławska fattening pigs with different carcass leanness Cover

Slaughter value and meat technological and consumer quality of Puławska fattening pigs with different carcass leanness

Annals of Animal Science
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By: Marek Babicz,  Magdalena Szyndler-Nędza,  Kinga Kropiwiec-Domańska and  Marcin Hałabis  
Open Access
|Aug 2025

Authors

Marek Babicz

Department of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, Lublin, Poland

Magdalena Szyndler-Nędza

magdalena.szyndler@iz.edu.pl

Department of Pig Breeding, National Research Institute of Animal Production, Poland

Kinga Kropiwiec-Domańska

Department of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, Lublin, Poland

Marcin Hałabis

Department of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, Lublin, Poland
DOI: https://doi.org/10.2478/aoas-2025-0058 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Submitted on: Jun 17, 2024
Accepted on: May 12, 2025
Published on: Aug 20, 2025
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
pigs,
Puławska breed,
EUROP class,
meat quality,
heat treatment
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2025 Marek Babicz, Magdalena Szyndler-Nędza, Kinga Kropiwiec-Domańska, Marcin Hałabis, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

AHEAD OF PRINT