Fattening and slaughter parameters in the first period of fattening of pigs fed restrictive or semi ad libitum diets

The study carried out on 56 fatteners was aimed at determining the effect of feeding level in the first period of fattening on their growth rate as well as their slaughter value and meat quality. Animals fed restricted amount of feed (-25 percent), as compared to those fed semi ad libitum, were char...

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Veröffentlicht in:	Polish journal of food and nutrition sciences 2008, Vol.58 (3), p.325-329
Hauptverfasser:	Wiecek, J.,Warsaw University of Life Sciences (Poland). Dept. of Pig Breeding, Skomial, J.,The Kielanowski Institute of Animal Physiology and Nutrition, Jablonna (Poland), Rekiel, A.,Warsaw University of Life Sciences (Poland). Dept. of Pig Breeding, Florowski, T, Dasiewicz, K, Kosinska, M.,Warsaw University of Life Sciences (Poland). Dept. of Food Technology
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTACION DE LOS ANIMALES ALIMENTATION DES ANIMAUX ANIMAL FEEDING Biological and medical sciences BODY WEIGHT CALIDAD CANAL ANIMAL CARCASSE CARCASSES CARNE CERDO DRESSING PERCENTAGE FEEDING SYSTEMS Feeding. Feeding behavior Food industries Fundamental and applied biological sciences. Psychology http://www.fao.org/aos/agrovoc#c_1310 http://www.fao.org/aos/agrovoc#c_15846 http://www.fao.org/aos/agrovoc#c_15895 http://www.fao.org/aos/agrovoc#c_15996 http://www.fao.org/aos/agrovoc#c_2841 http://www.fao.org/aos/agrovoc#c_32430 http://www.fao.org/aos/agrovoc#c_429 http://www.fao.org/aos/agrovoc#c_4669 http://www.fao.org/aos/agrovoc#c_6400 http://www.fao.org/aos/agrovoc#c_7106 http://www.fao.org/aos/agrovoc#c_7555 MEAT Meat and meat product industries MEAT TEXTURE MEAT YIELD PESO CORPORAL PESO DE LA CANAL POIDS A L'ABATTAGE POIDS CORPOREL PORCIN QUALITE QUALITY RENDEMENT A L'ABATTAGE RENDEMENT EN VIANDE RENDIMIENTO CARNICO RENDIMIENTO EN CANAL SIN DESOLLAR SISTEMAS DE ALIMENTACION SLAUGHTER WEIGHT SWINE TECHNIQUE D'ALIMENTATION TEXTURA DE LA CARNE TEXTURE DE LA VIANDE Vertebrates: anatomy and physiology, studies on body, several organs or systems VIANDE
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