Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of muscles were significa...
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| Veröffentlicht in: | Korean journal for food science of animal resources 2016-10, Vol.36 (5), p.689-696 |
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| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of
muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of
muscles were significant ( |
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| ISSN: | 1225-8563 2234-246X |
| DOI: | 10.5851/kosfa.2016.36.5.689 |