Que peut-on attendre des pratiques d’élevage pour la viande de porcs et autres monogastriques ?
The monogastric meat of today differs from that produced by the animals 50 years ago. The selection of animals according to growth performance has modified the sensorial and nutritional qualities of the meat. The carcass is less fat and the animals are slaughtered younger at the same weight. The lip...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2010-01-01
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| Series: | Oléagineux, Corps gras, Lipides |
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| Online Access: | http://dx.doi.org/10.1051/ocl.2010.0289 |