Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars

Meat Science

Volumn 94, Issue 3, 2013, Pages 402-407

  Aluwe M ^a   Langendries, K C M ^a   Bekaert, K M ^a   Tuyttens, F A M ^a   Brabander, D L De ^a   Smet, S De ^b   Millet, S ^a  

^a INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Boar taint; Chicory; Entire male pigs; Immunocastration; Meat quality

Indexed keywords

BOAR TAINT; CHICORY; ENTIRE MALE PIGS; IMMUNOCASTRATION; MEAT QUALITY;

MEATS; PLANTS (BOTANY); SURGERY;

QUALITY CONTROL;

CICHORIUM INTYBUS; SUIDAE;

SKATOLE;

ANALYSIS; ANIMAL; ANIMAL FOOD; CASTRATION; CHEMISTRY; CHICORY; COLOR; COMPARATIVE STUDY; DIET; DIET SUPPLEMENTATION; HUMAN; MALE; MEAT; METABOLISM; PROCEDURES; SWINE; TASTE; ARTICLE; METHODOLOGY;

ANIMAL FEED; ANIMALS; CASTRATION; CHICORY; COLOR; DIET; DIETARY SUPPLEMENTS; HUMANS; MALE; MEAT; SKATOLE; SWINE; TASTE;

EID: 84876315341     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.015     Document Type: Article

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