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Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed
Pig Native Breeds Autochthonous Resources Production Traits
2016/11/10
The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW) and gender (barrows and gilts...
Estimation of Growth Curves and Suitable Slaughter Weight of the Liangshan Pig
Liangshan Pig Growth Development Growth Curve Non-linear Model Slaughter Weight
2016/5/18
The Liangshan pig is a traditional Chinese small-sized breed; it has a relatively long feeding period and low meat production ability but superior meat quality. This study utilized three non-linear gr...
Association between Genetic Polymorphism in the Swine Leukocyte Antigen-DRA Gene and Piglet Diarrhea in Three Chinese Pig Breeds
Swine Leukocyte Antigen DRA Gene Association Genetic Polymorphism Haplotype Piglet Diarrhea
2016/5/17
The swine leukocyte antigen (SLA)-DRA locus is noteworthy among other SLA class II loci for its limited variation and has not been investigated in depth. This study was investigated to detect polymorp...
Effects of Crossbreeding and Gender on the Carcass Traits and Meat Quality of Korean Native Black Pig and Duroc Crossbred
Korean Native Black Pig Duroc Crossbreeding Gender Carcass Traits Meat Quality
2016/5/17
This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP) and KNP×Duroc crossbred (KNP×D). A total of 50 pigs ...
Comparison of Live Performance and Meat Quality Parameter of Cross Bred (Korean Native Black Pig and Landrace) Pigs with Different Coat Colors
Carcass Weight Muscle Fiber Characteristics Crossbred Pig Pork Quality
2016/5/12
Five hundred and forty crossbred (Korean native black pig×Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: Whi...
Comparative Analysis on Antioxidative Ability of Muscle between Laiwu Pig and Large White
Pig Superoxide Dismutase Catalase Glutathione Peroxidase Malondialdehyde
2016/5/10
This study was conducted to evaluate effects of storage temperatures (4°C and 20°C) and pig breeds (Laiwu pig and Large White pig) on the main antioxidative enzymes (superoxide dismutase, catalase, an...
METHODS OF IMPROVEMENT OF QUANTITATIVE TRAITS IN PIG BREEDING AND THEIR EFFICACY IN POLISH CONDITIONS
METHODS IMPROVEMENT QUANTITATIVE TRAITS PIG BREEDING THEIR EFFICACY POLISH CONDITIONS
2010/12/7
Improvement of animals based on breeding work is a set of activities aiming to obtain individuals with fi xed and desired traits. It is not possible to explicitly defi ne the best traits even in comme...
ROLES AND EFFICIENCY OF PARTICIPANTS IN PIG MARKETING IN THE NORTHERN PART OF NIGERIA
livestock pricing intermediaries efficiency of marketing
2010/12/6
This study examines the performance of market participants in pig marketing in Zango-Kataf Local Government Area of Kaduna State, Nigeria. The purpose of the study was to describe the organizational p...
SLOVENIAN EXPERIENCE IN PIG CARCASS CLASSIFICATION ACCORDING TO SEUROP DURING THE YEARS 1996 TO 2004
pig carcass classification SEUROP lean meat percentage Slovenia
2010/11/30
Slovenian results on pig carcass classification according to SEUROP (average lean meat percentage, carcass weight, measurements of fat and muscle and their variability) are presented for years from 19...
GROWTH AND CARCASS VALUE OF ORIGINAL PIG POPULATIONS EVALUATED BY IN VIVO AND POST MORTEM METHODS
pig breed growth carcass value lean content
2010/11/30
At a pig progeny testing station growth and production traits were examined in 38 pigs (20 animals of Large White /LW/ breed, 18 animals of Large White breed – paternal line /LWp/) using methodical in...
STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR
concentration specialization quality strategy meat industry
2010/11/30
The Hungarian company structure in the meat industry is very different from the structures in the major meat industrial EU countries. While in the latter ones the concentration and specialization have...