Open AccessThe use of barley as single ingredient in the diet provided during the finishing period may improve the meat quality of heavy pigs from PO Teruel ham (Spain)
Author(s) -
A. Daza,
Marcos Latorre,
C. J. LópezBote
Publication year - 2010
Publication title -
spanish journal of agricultural research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.337
H-Index - 36
eISSN - 2171-9292
pISSN - 1695-971X
DOI - 10.5424/sjar/2010083-1256
Subject(s) - ingredient , intramuscular fat , zoology , large white , polyunsaturated fatty acid , biology , longissimus dorsi , feed conversion ratio , body weight , carcass weight , food science , fatty acid , biochemistry , endocrinology