Documentos relacionados

1. Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs.
2. Effects of mirror and coloured balls as environmental enrichment tools on performance, welfare and meat quality traits of commercial broiler.
3. VR outreach and meat reduction advocacy: The role of presence, empathic concern and speciesism in predicting meat reduction intentions.
4. Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers.
5. Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation.
6. Select dietary changes towards sustainability: Impacts on dietary profiles, environmental footprint, and cost.
7. Multi-trait genomic prediction in pigs using single and multistep methods based on the absorption of ungenotyped animals.
8. Estimation of Number of Pigs Taking in Feed Using Posture Filtration.
9. Including eating lead-shot meat in the differential diagnosis of non-specific symptoms.
10. Avaliação das boas práticas de fabricação e da contaminação de preparações cárneas de restaurantes institucionais e comerciais na cidade de Americana, SP