ArticleJournal of animal science and technology2025
Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation.
Article in Journal of animal science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
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Who cites it
2 citing papers in PubMed.
- Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade.Food science of animal resources · 2025Article
- Quality Variation of Pork Bellies by Cutting Manner and Quality Grade.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to assess the effect of combined dietary supplementation with amino acids and chromium on carcass traits, meat yield and quality properties of finishing Woori heukdon (WHD) pigs. For this purpose, forty same-age WHD piglets were equally assigned into control and experimental groups (n = 20 per group). The control group were received a basal diet while, the experimental group were received a basal diet supplemented with additional 4% lysine, isoleucine, methionine, threonine, valine and tryptophan during growing phase (30-65 kg body weight), and a basal diet supplemented with 0.1% (w/w) chromium picolinate during finishing period. The pigs were fed ad libitum with the diets until they reached a common market weight of around 110 kg. The animals were slaughtered and assessed for carcass traits and composition, and meat quality of loin, ham and belly cuts. Results showed that no differences in the live weight, carcass weight and total meat yield occurred between control and experimental groups (
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