The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

S. Raj; G. Skiba; D. Weremko; H. Fandrejewski; Władysław Migdał; F. Borowiec; Ewa Poławska

doi:10.1016/j.meatsci.2010.04.037

The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

S. Raj(Kielanowski Institute of Animal Physiology and Nutrition), G. Skiba(Kielanowski Institute of Animal Physiology and Nutrition), D. Weremko(Polish Academy of Sciences), H. Fandrejewski(Polish Academy of Sciences), Władysław Migdał(University of Agriculture in Krakow), F. Borowiec(University of Agriculture in Krakow), Ewa Poławska(Kielanowski Institute of Animal Physiology and Nutrition)

Meat Science

May 4, 2010

10.1016/j.meatsci.2010.04.037

Cited by 81

Abstract

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