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Genetic and technical problems in quality pork production



Genetic and technical problems in quality pork production



Szaktanacsok ( 1-2): 27-29



Results of performance testing during 1980-90 showed that food conversion improved by 100-150 g gain per kg food consumed, average backfat thickness decreased by 2-3 mm, and the proportion of valuable cuts in the carcass increased by 2-3%. Increasing demand for breeding stock and competition among producers has also improved reproductive performance, except for litter size at 1 day of age.

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