The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham

Journal of Animal Science

Volumn 87, Issue 4, 2009, Pages 1464-1471

  Latorre, M A ^a   Ripoll, G ^a   Garcia Belenguer E ^b   Arino L ^c  

^a Agrifood Institute of Aragón IA2   (Spain)

^b Jamones y Embutidos Altomijares SL   (Spain)

^c Integraciones Porcinas SL   (Spain)

Author keywords

Dry cured ham; Gilt; Slaughter weight

Indexed keywords

ANIMAL; ANIMAL HUSBANDRY; ARTICLE; BODY COMPOSITION; BODY WEIGHT; CHEMISTRY; FEMALE; GROWTH, DEVELOPMENT AND AGING; MALE; MEAT; PHYSIOLOGY; RANDOMIZATION; SPAIN; STANDARD; SUBCUTANEOUS FAT; SWINE;

ANIMAL HUSBANDRY; ANIMALS; BODY COMPOSITION; BODY WEIGHT; FEMALE; MALE; MEAT; RANDOM ALLOCATION; SPAIN; SUBCUTANEOUS FAT; SWINE;

PIERIS BRASSICAE; SUIDAE;

EID: 63849218056     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2008-1362     Document Type: Article

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