OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT

• Autor(es): Freitas, Amadeu
• Data: 2013
• Identificador Persistente: http://hdl.handle.net/10174/9400
• Origem: Repositório Científico da Universidade de Évora
• Assunto(s): Alentejano Pig; Slaughter weight
• Tipo de Documento: Artigo
• Idioma: Português

Descrição

The objective of this study was the study of the effects of the slaughter weight (115-130 Kg) on growth performances (daily gain and days to obtain slaughter weight), carcass characteristics (hot carcass weight, dressing percentage, cuts of carcass and tissue composition of carcass), and on tissue and chemical composition of legs and shoulders (weight and percentage of muscular, adipose and bone tissues) of Alentejano pigs fattened under the montanheira system or with commercial feeds.