ArticleJournal of advanced veterinary and animal research2021
Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat.
Article in Journal of advanced veterinary and animal research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed, 3 citations in OpenAlex.
- Impact of increasing market pig weights in North America: a comprehensive review.Journal of animal science and biotechnology · 2026Review
- Effects of waste-based concentrates from broiler farm on physico-chemical qualities and blood profile of landrace pigs.Journal of advanced veterinary and animal research · 2023Article
- Dietary Valine/Isoleucine Ratio Impact Carcass Characteristics, Meat Edible Quality and Nutritional Values in Finishing Crossbred Duroc × Landrace × Yorkshire Pigs With Different Slaughter Weights.Frontiers in nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. MATERIALS AND
methodsIn this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat.
resultsSamples of meat from animals slaughtered at 130 kg had higher values for marbling - by 2.0 points or 5.24% (
conclusionThe findings support the use of pre-slaughter weight management to enhance pork quality.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.