Keyphrases
Ad Libitum
6%
At Birth
5%
Backfat
7%
Backfat Thickness
6%
Bacon
6%
Barrow
15%
Boar
12%
Body Composition
6%
Carcass
12%
Carcass Characteristics
16%
Carcass Quality
14%
Drip Loss
5%
Eating Quality
7%
Feed Intake
9%
Feeder
10%
Feeding Pattern
5%
Floor Space
8%
Genotype
15%
Gilts
20%
Glycolytic Potential
8%
Growing pigs
31%
Growth Performance
34%
Growth Rate
8%
Halothane
5%
Intramuscular Fat
7%
Large White pig
12%
Line of Control
5%
Live Weight
10%
Loin
9%
Longissimus
9%
Longissimus muscle
5%
Market-weight pig
8%
Meat Quality
12%
Meat Quality Characteristics
6%
Meishan
6%
Pig Feed
9%
Piglets
13%
Pork
11%
Pork Quality
13%
Pre-weaning Growth
6%
Production System
6%
Quality Characteristics
7%
Ractopamine
5%
Ractopamine Hydrochloride
6%
Rectal Temperature
7%
Selection Line
7%
Slaughter Weight
11%
Swine
9%
Ultimate pH
5%
Wean-to-finish
6%
Agricultural and Biological Sciences
Backfat
12%
Barrows
12%
Boars
12%
Body Composition
6%
Breed
7%
Carcass Characteristics
18%
Carcass Quality
11%
Duroc
5%
Feed Intake
9%
Feeds
13%
Floors
9%
Genotyping
9%
Gilts
17%
Growth Performance
31%
Large White
13%
Loins
8%
Longissimus Muscle
5%
Lysine
5%
Meat Quality
18%
Meishan
5%
Pig
100%
Piglet
13%
Ractopamine
9%
Sires
6%
Slaughter
10%
Slaughter Weight
10%
Sows
5%
