Consulta: subjectFacets:"Carcass typification"
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Data/hora: 05/06/2024 16:13:54

Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels
Provedor de dados: 45
Autores: Watanabe,P.H.; Thomaz,M.C.; Ruiz,U.S.; Santos,V.M.; Masson,G.C. I; Fraga,A.L.; Pascoal,L.A.F.; Robles-Huaynate,R.A.; Silva,S.Z.
An assay with 36 swine initially weighting 83.7±5.1kg body weight (BW) was carried out to evaluate the effects of the use of different dietary citrus pulp levels, 0, 10%, 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed restriction program, and slaughtered at 130kg BW. Linear response (P&lt;0.05) on the weight of stomach, colon, and liver were observed. Negative linear responses (P&lt;0.05) on final BW and carcass yield relative to citrus pulp addition to the diet were observed. Although a negative linear effect (P&lt;0.05) of increasing dietary levels of citrus pulp had been observed on ham weight, yield of this by product was not affected (P&amp;gt;0.05). Higher levels of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Swine; Carcass typification; Feed restriction; Soluble fiber.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352010000400023