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Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs
저자
최정석, Hyun
학술지명
한국축산식품학회지
출판/발행연도
2014
주제
요약
본 연구는 Duroc 품종과 교잡종(Landrace × Yorkshire × Duroc) 돼지의 도축 특성 및 육질을 비교하였다. 교잡종은 Duroc 품종보다 수분 및 단백질 함량이 높았지만, 지방 함량은 낮았다. 관능 평가 결과, Duroc 품종은 교잡종보다 높은 점수를 받았으며, 불포화 지방산 함량은 교잡종이 더 높았다.
학술지 영향력
[한국축산식품학회지]
- CiteScore
- 7.4
- ES
- 0.00139
- JCI
- 0.77
- JCR
- 3.7
- KCI
- 0.53
- SJR
- 0.841
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