Physical meat quality and chemical composition of the Longissimus thoracis of entire and immunocastrated pigs fed varying dietary protein levels with and without ractopamine hydrochloride

Meat Science

Volumn 110, Issue , 2015, Pages 101-108

  Needham, T ^a   Hoffman, L C ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Boar taint; Colour; GnRH; Improvac; Pork; Tenderness

Indexed keywords

AMINO ACIDS; COLOR; FOOD ADDITIVES;

BOAR TAINT; GNRH; IMPROVAC; PORK; TENDERNESS;

PROTEINS;

SUIDAE;

BETA ADRENERGIC RECEPTOR STIMULATING AGENT; PHENETHYLAMINE DERIVATIVE; PROTEIN INTAKE; RACTOPAMINE; WATER;

ADMINISTRATION AND DOSAGE; ANALYSIS; ANIMAL; ANIMAL FOOD; BODY COMPOSITION; CASTRATION; COLOR; COOKING; DIET; FEMALE; HUMAN; MALE; MEAT; MECHANICAL STRESS; METABOLISM; ODOR; PARASPINAL MUSCLE; PHARMACOLOGY; PIG; PROCEDURES; PROTEIN INTAKE; VACCINATION;

ADRENERGIC BETA-AGONISTS; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; BODY COMPOSITION; CASTRATION; COLOR; COOKING; DIET; DIETARY PROTEINS; FEMALE; HUMANS; MALE; MEAT; ODORS; PARASPINAL MUSCLES; PHENETHYLAMINES; STRESS, MECHANICAL; SWINE; VACCINATION; WATER;

EID: 84937116462     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.06.017     Document Type: Article

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