Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs

Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs

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Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs.pdf(1.23 MB)

Date

2014

Authors

Elmes, Claudia A.

Bustamante Seguel, Ociel Humberto

González, Fernando

Larraín Prieto, Rafael

Gandarillas Henríquez, Mónica

Keywords

Carcass measurements, Finishing pigs, Meat cuts, Meat quality, Ractopamine, Residues

URI

https://doi.org/10.4067/S0718-16202014000300002
https://repositorio.uc.cl/handle/11534/29129

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