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Meat quality Genotype

Castellini, C., Mugnai, C. and Dal Bosco, A. (2002a) Meat quality of three chicken genotypes reared according to the organic system. Italian Journal of Food Science 14,321-328. [Pg.269]

Wiegand, B.R., Parrish, F.C., Jr., Swan, J.E., Larsen, S.T., and Baas, T.J. (2001) Conjugated Linoleic Acid Improves Feed Efficiency, Decreases Subcutaneous Eat, and Improves Certain Aspects of Meat Quality in Stress-Genotype Pigs, J. Anim. Sci. 79, 2187-2195. [Pg.219]

Wiegand, BR, Parrish, FC, Jr, Swan, JE, Larsen, ST and Baas, TJ (2001) Conjugated hnoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in stress-genotype pigs. J. Anim. Sci., 79, 2187-2195. [Pg.316]

Santos-Silva, J., Bessa, R. J. B., Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. II. Fatty acid composition of meat. [Pg.103]

See other pages where Meat quality Genotype is mentioned: [Pg.160]    [Pg.171]    [Pg.180]    [Pg.182]    [Pg.112]    [Pg.199]    [Pg.200]    [Pg.122]    [Pg.123]    [Pg.155]    [Pg.165]    [Pg.168]    [Pg.283]    [Pg.579]   
See also in sourсe #XX -- [ Pg.258 , Pg.259 , Pg.262 , Pg.264 , Pg.268 ]



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