PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Animal Bioscience10.5713/ab.21.0078202134121987-1994Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigsSanti Devi Upadhaya, Sang Seon Lee, Sung Giu Jin, Zhenlong Wu, In Ho Kimhttp://animbiosci.org/upload/pdf/ab-21-0078.pdf, http://animbiosci.org/journal/view.php?doi=10.5713/ab.21.0078, http://animbiosci.org/upload/pdf/ab-21-0078.pdf
Animal Science Journal10.1111/asj.121502013854427-434Effects of dietary lysine/protein ratio and fat levels on growth performance and meat quality of finishing pigsKeisuke Maeda, Fumika Yamamoto, Masanari Toyoshi, Masakazu Iriehttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fasj.12150, http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12150/fullpdf
Journal of Animal Physiology and Animal Nutrition10.1111/j.1439-0396.2009.00969.x2010946e277-e285Optimal dietary lysine to threonine ratio in pigs (30-110 kg BW) derived from observed dietary amino acid efficiencyC. Wecke, F. Lieberthttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1439-0396.2009.00969.x, http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0396.2009.00969.x/fullpdf
Animal Science10.1017/s13577298000330381998673591-600The effect of increasing slaughter weight on the production performance and meat quality of finishing pigsR. N. Weatherup, V. E. Beattie, B. W. Moss, D. J. Kilpatrick, N. Walkerhttps://www.cambridge.org/core/services/aop-cambridge-core/content/view/S1357729800033038
Meat Science10.1016/j.meatsci.2012.12.0062013934796-801Impact of increasing dietary energy level during the finishing period on growth performance, pork quality and fatty acid profile in heavy pigsJ. Suarez-Belloch, M.A. Sanz, M. Joy, M.A. Latorrehttps://api.elsevier.com/content/article/PII:S0309174012004147?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174012004147?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2015.12.010201611438-45Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham qualityA. Prandini, S. Sigolo, M. Moschini, G. Giuberti, M. Morlacchinihttps://api.elsevier.com/content/article/PII:S0309174015301480?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174015301480?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2022.1090162023196109016Effects of different levels of inosine-5′-monophosphate (5′-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg)Lucas P. Bonagurio, Alice E. Murakami, Heloísa V. Pereira-Maróstica, Fernanda L.A. Almeida, Tatiana C. Santos, Paulo C. Pozzahttps://api.elsevier.com/content/article/PII:S0309174022002844?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174022002844?httpAccept=text/plain
Asian-Australasian Journal of Animal Sciences10.5713/ajas.2010.9058520102391213-1220Effect of Dietary Lysine Restriction and Energy Density on Performance, Nutrient Digestibility and Meat Quality in Finishing PigsY. H. Jin, H. K. Oh, L. G. Piao, S. K. Jang, Y. H. Choi, P. S. Heo, Y. D. Jang, Y. Y. Kimhttp://ajas.info/upload/pdf/23-160.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.2010.90585, http://www.ajas.info/upload/pdf/23-160.pdf
Meat Science10.1016/s0309-1740(98)00169-71999522205-211The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat qualityV.E. Beattie, R.N. Weatherup, B.W. Moss, N. Walkerhttps://api.elsevier.com/content/article/PII:S0309174098001697?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174098001697?httpAccept=text/plain
Journal of Animal Science10.1093/jas/skz258.931201997Supplement_3474-475PSXIII-24 Effect of wet versus dry feeding on digestibility, growing performance, carcass composition, and meat eating quality of finishing pigsNestor Arce Vazquez, Estela Garza Brennerhttp://academic.oup.com/jas/article-pdf/97/Supplement_3/474/31255367/skz258.931.pdf, http://academic.oup.com/jas/article-pdf/97/Supplement_3/474/31255367/skz258.931.pdf