The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham1-Reference-Cited by-同舟云学术

The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham1

Published:2009-04-01 Issue:4 Volume:87 Page:1464-1471
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Latorre M. A.,Ripoll G.,García-Belenguer E.,Ariño L.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/87/4/1464/23571907/1464.pdf

Reference37 articles.

1. Poids d'abattage: Évolution des performances d'engraissement de carcasse de porcs abattus au delá de 100 kg;Journ. Rech. Porcine Fr.,1990

2. International;AOAC,2000

3. The effect of sire line on the feeding patterns of grow-finish pigs;Appl. Anim. Behav. Sci.,2002

4. Meat and fat quality in boars, castrates and gilts;Livest. Prod. Sci.,1987

5. Orden de 29 de julio de 1993, del Departamento de Agricultura, Ganadería y Montes, por la que se aprueba el Reglamento de la Denominación de Origen “Jamón de Teruel” y su Consejo Regulador;Bol. Oficial Aragón,1993

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Less But Better—Pork Meat Will Become One of the Luxury Foods of the Future;Meat and Muscle Biology;2024-07-30

2. Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham;Food Research International;2024-07

3. Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do;Foods;2023-04-20

4. Short- and Long-Term Effects of Birth Weight and Neonatal Care in Pigs;Animals;2022-10-26

5. A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs;Food Research International;2022-04