OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT

Detalhes bibliográficos
Autor(a) principal: Freitas, Amadeu
Data de Publicação: 2013
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10174/9400
Resumo: 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.
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spelling OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHTAlentejano PigSlaughter weightThe 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.VII World Congress of Dry-cured Ham2014-01-08T15:46:16Z2014-01-082013-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/9400http://hdl.handle.net/10174/9400porAmadeu Borges de Freitas.Optimization of the raw material:based upon the slaughtering weight. Painel II:Production of Raw Material – Feeding / Handing. VII World Congress of Dry-cured Ham.978-989-98363-0-3aagbf@uevora.ptFreitas, Amadeuinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T18:51:13Zoai:dspace.uevora.pt:10174/9400Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:03:26.652085Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
title OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
spellingShingle OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
Freitas, Amadeu
Alentejano Pig
Slaughter weight
title_short OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
title_full OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
title_fullStr OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
title_full_unstemmed OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
title_sort OPTIMIZATION OF THE RAW MATERIAL: BASED UPON THE SLAUGHTERING WEIGHT
author Freitas, Amadeu
author_facet Freitas, Amadeu
author_role author
dc.contributor.author.fl_str_mv Freitas, Amadeu
dc.subject.por.fl_str_mv Alentejano Pig
Slaughter weight
topic Alentejano Pig
Slaughter weight
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-05-01T00:00:00Z
2014-01-08T15:46:16Z
2014-01-08
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10174/9400
http://hdl.handle.net/10174/9400
url http://hdl.handle.net/10174/9400
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Amadeu Borges de Freitas.Optimization of the raw material:based upon the slaughtering weight. Painel II:Production of Raw Material – Feeding / Handing. VII World Congress of Dry-cured Ham.
978-989-98363-0-3
aagbf@uevora.pt
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv VII World Congress of Dry-cured Ham
publisher.none.fl_str_mv VII World Congress of Dry-cured Ham
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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