Chemical properties and sensory characteristics of wild boar meat (Sus scrofa scrofa) fed with acorns (Quercus robur)
Backround: The wild boar (Sus scrofa scrofa) has favourable meat characteristics compared to the domestic pig particularly regarding the fat and cholesterol content. The present study aimed to determine whether the meat of wild boar fed with 20% or 40% acorns in their diet had different chemical pro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ediciones Universidad de Camagüey
2020-11-01
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| Series: | Revista de Producción Animal |
| Subjects: | |
| Online Access: | https://revistas.reduc.edu.cu/index.php/rpa/article/view/e3608 |