Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality.

@article{andekPotokar1999EffectOS,
  title={Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality.},
  author={Marjeta {\vC}andek-Potokar and Louis Lefaucheur and Bo{\vz}idar Žlender and Michel Bonneau},
  journal={Meat science},
  year={1999},
  volume={52 2},
  pages={195-203}
}
The effect of increasing both weight and age or age alone through feed restriction on muscle longissimus dorsi histological characteristics were studied in relation to fresh and cooked meat quality. Starting at 83 days (32 kg) 80 crossbred Duroc × (Large White×Landrace) barrows were allotted within litter to 4 experimental groups (A100, R100, A130, R130). Pigs were fed either ad libitum (A) or were restricted 30% (R) and slaughtered either at 100 kg or 130 kg. Muscle fibres were classified as… CONTINUE READING