Prediction of dry-cured ham weight loss and prospects of use in a pig breeding program.

Bonfatti, V; Carnier, P

Bonfatti, V; Carnier, P.

Affiliation

Bonfatti V; Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università 16, Legnaro 35020, Italy.
Carnier P; Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università 16, Legnaro 35020, Italy.

Animal ; 14(6): 1128-1138, 2020 Jun.

Article in En | MEDLINE | ID: mdl-32014075

Subject(s)

Pork Meat/analysis; Swine/physiology; Algorithms; Animals; Bayes Theorem; Breeding; Female; Male; Phenotype; Pork Meat/standards; Subcutaneous Fat/physiology; Weight Loss

Key words

genetic selection; heavy pigs; infrared spectroscopy; phenotyping; prediction models

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Swine / Pork Meat Type of study: Prognostic_studies / Risk_factors_studies Limits: Animals Language: En Journal: Animal Year: 2020 Document type: Article Affiliation country: Italy Country of publication: United kingdom

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