Feeding field peas to market pigs had minimal effects on carcass composition, meat quality or cooked pork palatability

Everts, A., H. H. Stein, D. Peters, C. Pedersen, K. Sweeter, D. Wulf, and R. Maddock. 2005. Feeding field peas to market pigs had minimal effects on carcass composition, meat quality or cooked pork palatability. Pages 12-13 in Proc. 51st Intl. Cong. Meat Sci. Technol., Baltimore, Maryland, USA, August 7-12, 2005 (Abstr.) Link to abstract (.pdf)

Keywords: 
Field peas, Carcass composition, Palatability, Carcass quality, Meat quality
Authors: 
Peters, Pedersen, Everts, Maddock, Wulf, Stein, Sweeter
Publication Type: 
Abstracts