The influence of dietary field peas (Pisum sativum L.) on pig performance, carcass quality, and the palatability of pork

Journal of Animal Science

Volumn 84, Issue 11, 2006, Pages 3110-3117

  Stein, H H ^a,b   Everts, A K R ^a   Sweeter, K K ^a,c   Peters, D N ^a   Maddock, R J ^a   Wulf, D M ^a   Pedersen, C ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c John Morrell and Co   (United States)

Author keywords

Carcass; Composition; Field pea; Palatability; Pig; Pork; Quality

Indexed keywords

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; DRUG EFFECT; FEMALE; GROWTH, DEVELOPMENT AND AGING; MALE; MEAT; PEA; STANDARD; SWINE;

ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; BODY COMPOSITION; DIET; FEMALE; MALE; MEAT; PEAS; SWINE;

GLYCINE MAX; PISUM SATIVUM; SUS SCROFA; ZEA MAYS;

EID: 33750603548     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2005-744     Document Type: Article

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