搜索结果: 1-5 共查到“家畜饲养管理学 Pork”相关记录5条 . 查询时间(0.073 秒)
Effects of Feeding Purple Rice (Oryza sativa L. Var. Glutinosa) on the Quality of Pork and Pork Products
Pig Rice Loin Bacon Anthocyanin Antioxidant Properties
font style='font-size:12px;'>
2016/5/20
Purple rice is a strain of glutaneous rice rich in anthocyanins and γ-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were ...
Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics
Potato-green Forage-concentrate Mixture Complete Mixture Herbage Carcass Meat
font style='font-size:12px;'>
2016/5/16
This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs (34±SD 0.3 kg) were randomly divi...
Economic values of pork production related traits in Finland
Economic weight efficiency pig total merit index
font style='font-size:12px;'>
2010/8/9
The objective of the present study was to estimate economic values for sow efficiency and meat production traits in the Finnish pork production system including the consideration for subsidies. Econom...
Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin
Pork Fat Tenderness Correspondence Analysis Food Co-products Fermented Liquid Feeding
font style='font-size:12px;'>
2016/4/26
Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltabi...
Rancid Rice Bran Affects Growth Performance and Pork Quality in Finishing Pigs
Rice Bran Rancidity Growth Digestibility Pork Quality
font style='font-size:12px;'>
2016/4/8
Two experiments were conducted to evaluate the feeding value of rancid rice bran in finishing pigs. In exp. 1, fresh (FRB), rancid (RRB), pelleted and extruded rice bran were used to determine stabili...