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Genomic control of pork loin color, myoglobin concentration, marbling, water-holding capacity, and slice shear force, pork fat quality and fatty acid profile, and ham lean color, ham “halo” severity, and myoglobin concentration.

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Dietary effects on sow productivity to three parities – Year 2-3 of NPB #12-210

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Dietary effects on sow productivity to three parities

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