Physical Activity Effects on Blood Parameters, Growth, Carcass, and Meat and Fat Composition of Portuguese Alentejano Pigs

Physical Activity Effects on Blood Parameters, Growth, Carcass, and Meat and Fat Composition of Portuguese Alentejano Pigs

This study evaluated the effects of physical activity on blood, growth, carcass, and meat quality of finishing Alentejano (AL) pigs. Pigs, reared from ~87 to 160 kg in individual pens (no exercise area, NE group, <i>n</i> = 9) or in an outdoor park (with exercise area, WE group, <i>...

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Bibliographic Details
Main Authors: José Manuel Martins, David Silva, André Albuquerque, José Neves, Rui Charneca, Amadeu Freitas
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Animals
Subjects:
Alentejano pig
local pigs
physical activity
blood biochemistry
animal performance
meat quality
Online Access:https://www.mdpi.com/2076-2615/11/1/156

Internet

https://www.mdpi.com/2076-2615/11/1/156

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