Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs

Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs

This study investigated the effects of ramie (0, 3, 6, 9, or 12%) included in finishing diets on carcass traits and meat quality of Xiangcun black pigs. Results showed that ramie decreased (linear, P 

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Veröffentlicht in:Meat science 2018-09, Vol.143, p.52-59
Hauptverfasser: Li, Yinghui, Liu, Yingying, Li, Fengna, Lin, Qian, Dai, Qiuzhong, Sun, Jianbang, Huang, Xingguo, Chen, Xiao'an, Yin, Yulong
Format: Artikel
Sprache:eng
Schlagworte:
Carcass trait
Finishing pig
Intramuscular fat
Meat quality
Muscle fiber
Ramie
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Zusammenfassung:This study investigated the effects of ramie (0, 3, 6, 9, or 12%) included in finishing diets on carcass traits and meat quality of Xiangcun black pigs. Results showed that ramie decreased (linear, P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.04.019