Effect of feeding finishing pigs extruded full-fat soybeans on performance and pork quality.

Keyphrases

• Quality Performance 100%
• Pork Quality 100%
• Growing pigs 100%
• Full-fat Soybean 100%
• Extruded Soybean 100%
• Bacon 80%
• Longissimus muscle 60%
• Soybean Meal 40%
• Meat Quality 40%
• Dietary Fat 40%
• Lipid Peroxidation 40%
• Tallow 40%
• Interaction Effect 20%
• Gilts 20%
• Treatment Effect 20%
• Sex Interaction 20%
• Moisture 20%
• Barrow 20%
• Storage Time 20%
• Meat 20%
• Body Fat Percentage 20%
• Growth Quality 20%
• Reduced Fat 20%
• Sex Effect 20%
• Muscle Sample 20%
• Sensory Evaluation 20%
• Animal Growth 20%
• Added Fat 20%
• Short-term Feeding 20%
• Sensory Characteristics 20%
• Isoenergetic Diets 20%
• Dietary Groups 20%
• Meat Quality Evaluation 20%
• Quality Composition 20%
• Animal Meat 20%
• Conventional Corn 20%
• Composition Evaluation 20%

Agricultural and Biological Sciences

• Pig 100%
• Meat Quality 100%
• Longissimus Muscle 75%
• Dietary Fat 50%
• Tallow 50%
• Gilts 25%
• Barrows 25%
• Slaughter 25%
• Soybean Meal 25%
• Animal Growth 25%

Food Science

• Meat Quality 100%
• Fat Intake 50%
• Lipid Oxidation 50%
• Soybean Meal 25%
• Sensory Evaluation 25%
• Sensory Characteristics 25%
• Storage Time 25%
• Added Fat 25%