Sensory Characteristics and Carcass Traits of Boars, Barrows, and Gilts Fed High- or Adequate-Protein Diets and Slaughtered at 100 or 110 Kilograms

Journal of Animal Science

Volumn 75, Issue 10, 1997, Pages 2641-2651

  Nold, R A ^a   Romans, J R ^a   Costello, W J ^a   Henson, J A ^a,b   Libal, G W ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Rapelli of California Inc   (United States)

Author keywords

Boar Taint; Pigs; Protein; Sensory Evaluation; Skatole

Indexed keywords

SIGANUS; SUS SCROFA;

16-ANDROSTENE; ANDROST 16 ENE; ANDROSTANE DERIVATIVE; SKATOLE;

ANIMAL; ANIMAL DISEASE; ARTICLE; BODY COMPOSITION; BODY WEIGHT; CHEMISTRY; DIET; FEMALE; FOOD HANDLING; MALE; MEAT; PHYSIOLOGY; PROTEIN INTAKE; SKELETAL MUSCLE; STANDARD; SWINE;

ANDROSTENES; ANIMALS; BODY COMPOSITION; BODY WEIGHT; DIET; DIETARY PROTEINS; FEMALE; FOOD TECHNOLOGY; MALE; MEAT; MUSCLE, SKELETAL; SKATOLE; SWINE;

EID: 0031255126     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1997.75102641x     Document Type: Article

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