In Vivo and post-mortem performances of Marchigiana and Romagnola Breeds

M. F. TrombettaDipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, Ancona, ItalyCorrespondence[email protected]

S. MattiiDipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, Ancona, Italy

A. FalaschiniDipartimento di Morfofisiologia Veterinaria e Produzioni Animali, Università di Bologna, Italy

F. SbarraAssociazione Nazionale Allevatori Bovini Italiani da Carne, S. Martino in Colle (PG), Italy

R. PalazzoAssociazione Nazionale Allevatori Bovini Italiani da Carne, S. Martino in Colle (PG), Italy

F. FilippiniAssociazione Nazionale Allevatori Bovini Italiani da Carne, S. Martino in Colle (PG), Italy

Abstract

The aim of these studies was to evaluate the in vivo and post-mortem performances of Marchigiana and Romagnola cattle. The results provide updated information that suggest that the selection index of some parameters should be revised to improve the dressing, which is one of the limitations of these breeds.

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In Vivo and post-mortem performances of Marchigiana and Romagnola Breeds

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In Vivo and post-mortem performances of Marchigiana and Romagnola Breeds

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