ANALYSIS OF SWINE MEAT QUALITY AND CLASSIFICATION BY CLASS QUALITY EXPLOITED IN SEMI-INTENSIVE SYSTEM
Carcass quality and of the meat from swine fattened in semi-intensive system differsdepending on the temperature from the shelter. In case of group I where duringfattening period the temperature from shelter has values ranged between l0-14°C, to the carcasses classified through objective graduation...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2016-11-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/2051 |