Performance and meat quality of organically versus conventionally fed and housed pigs from weaning till slaughtering.

  title={Performance and meat quality of organically versus conventionally fed and housed pigs from weaning till slaughtering.},
  author={Sam Millet and Katleen Raes and Wouter Van den Broeck and Stefaan De Smet and Geert P. J. Janssens},
  journal={Meat science},
  volume={69 2},
The effects of organic nutrition on growth performance, meat and carcass traits in either a conventional or an organic housing unit from weaning till slaughtering were evaluated in terminal crossbreeds of a paternal line and a maternal 3-way crossbreed of Seghers hybrid. All pigs were reared in a conventional way from birth till weaning (4 weeks). One week after weaning they were moved to either a conventional or an organic barn. Eight pens of 4 pigs (2 barrows and 2 gilts) were held in both… CONTINUE READING

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