Technological, sensorial and nutritional meat quality traits from pig fed with conventional and unconventional diets

Technological, sensorial and nutritional meat quality traits from pig fed with conventional and unconventional diets

En esta investigacin̤ se evalu ̤el impacto de fuentes de alimento no convencionales sobre la calidad de carne porcina. Un total de 90 cerdos se dividieron en cinco grupos. Al primero se le proporcion ̤alimento comercial convencional (A0), mientras que a los cuatro restantes les fueron suministrados...

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Detaylı Bibliyografya
Diğer Yazarlar: Hedji Carine C., Houndonougbo Frďřic M., Tougan Ulbad P., B. Houinato Marcel R., Fiogbe Didier E., Scientific Research Publishing
Materyal Türü: Kitap
Dil:İngilizce
Konular:
Control de carnes
Alimentos
Calidad de los alimentos
Meat inspection
Food
Food quality
Calidad sensorial
Calidad nutricional
Calidad tecnolg̤ica
Carne de cerdo
Dieta no convencional
Sensory quality
Nutritional quality
Technological quality
Pork
Unconventional diet
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Technological, sensorial and nutritional meat quality traits from pig fed with conventional and unconventional diets

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