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Use of ultrasonics in swine improvement

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https://hdl.handle.net/10355/72645
dc.contributor.authorAlexander, M. A.eng
dc.contributor.authorMassey, J. W.eng
dc.contributor.authorRea, J. C.eng
dc.contributor.authorBates, R. O.eng
dc.date.issued1988eng
dc.description.abstract"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.eng
dc.description.statementofresponsibilityM.A. Alexander, J.W. Massey, J.C. Rea, and R.O. Bates (Department of Animal Science, College of Agriculture)eng
dc.description.versionRevised 5/88/10Meng
dc.format.extent2 pageseng
dc.identifier.otherG-02300-1988eng
dc.identifier.urihttps://hdl.handle.net/10355/72645
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbia. Extension Divisioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesG - Agricultural Guides (University of Missouri--Columbia. Extension) ; 02300 (1988)eng
dc.rightsArchive version. For the most recent information see extension.missouri.edu.eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.eng
dc.sourceDigitized by the University of Missouri Libraries, 2020. Digitized from a duplicate copy that was not added to the collection. Scanner: Fujitsu fi-7460 with ScandAll Pro v. 2.1.5 Premium.eng
dc.titleUse of ultrasonics in swine improvementeng
dc.typeDocumenteng


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