Factors affecting backfat as a carcass quality parameter
By T. Cottrell, C. Dewey, R. Friendship, C. Ribble Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Pigs produced with consistently low back fat are valuable for both the packer and the producer. The pork is more valuable for the packer because it meets the demands of the consumer.
12 December 2005
2 minute read
