Meat quality traits of commercial hybrid pigs in Argentina.

@article{Lloveras2008MeatQT,
  title={Meat quality traits of commercial hybrid pigs in Argentina.},
  author={Maia Lloveras and Patxi Goenaga and Mart{\'i}n Irurueta and Fernando Carduza and Gabriela Grigioni and Pilar Teresa Garcia and A. M. Amendola},
  journal={Meat science},
  year={2008},
  volume={79 3},
  pages={458-62}
}
This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30kg live weight, 18 barrows and 18 gilts of each genotype were kept in identical conditions until slaughtered at 110kg. Longissimus dorsi muscles were analyzed. Means differed significantly (P<0.05) for drip loss (higher in S); tenderness (more tender in D), water holding capacity (higher in Y… CONTINUE READING
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