Use of ultrasonics in swine improvement
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"Today's swine producer must produce pork that is highly acceptable to consumers yet within a cost that permits a profit. Ultrasonics allows objective measurement of back fat and loin-eye area, two traits that recent research has shown to have a close relationship to total red meat in an animal. Progressive swine breeders consider these two highly inheritable carcass traits in their selection programs to increase the red meat portion of animals."--First page.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.