OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT

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dc.contributor.authorFreitas, Amadeu
dc.date.accessioned2014-01-08T15:46:16Z
dc.date.available2014-01-08T15:46:16Z
dc.date.issued2013-05
dc.description.abstractThe objective of this study was the study of the effects of the slaughter weight (115-130 Kg) on growth performances (daily gain and days to obtain slaughter weight), carcass characteristics (hot carcass weight, dressing percentage, cuts of carcass and tissue composition of carcass), and on tissue and chemical composition of legs and shoulders (weight and percentage of muscular, adipose and bone tissues) of Alentejano pigs fattened under the montanheira system or with commercial feeds.por
dc.identifier.authoremailaagbf@uevora.pt
dc.identifier.citationAmadeu Borges de Freitas.Optimization of the raw material:based upon the slaughtering weight. Painel II:Production of Raw Material – Feeding / Handing. VII World Congress of Dry-cured Ham.por
dc.identifier.isbn978-989-98363-0-3
dc.identifier.urihttp://hdl.handle.net/10174/9400
dc.language.isoporpor
dc.peerreviewedyespor
dc.publisherVII World Congress of Dry-cured Hampor
dc.rightsopenAccesspor
dc.subjectAlentejano Pigpor
dc.subjectSlaughter weightpor
dc.titleOPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHTpor
dc.typearticlepor

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