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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
Volume 26 (2026): Issue 1 (January 2026)
By: Marek Babicz,  Magdalena Szyndler-Nędza,  Kinga Kropiwiec-Domańska and  Marcin Hałabis  
Open Access
|Jan 2026

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, Kraków, 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
Page range: 397 - 407
Submitted on: Jun 17, 2024
|
Accepted on: May 12, 2025
|
Published on: Jan 30, 2026
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
pigs,
Puławska breed,
EUROP class,
meat quality,
heat treatment
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2026 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 3.0 License.

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