doi:10.1093/jas/skz258.928engPérez-Ciria, LeticiaMiana-Mena, Francisco JavierRipoll, GuillermoLatorre, María ÁngelesMeat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feedingART-2019-116459Abstract PSXIII-27: Currently, gilts intended for Spanish high quality drycured ham are characterized by lack of fatness detected at backfat depth covering the ham and also in the intramuscular fat content, necessary for an optimum dry-curing process and for the consumer acceptability, respectively...2019http://zaguan.unizar.es/record/8828610.1093/jas/skz258.928http://zaguan.unizar.es/record/88286oai:zaguan.unizar.es:88286info:eu-repo/grantAgreement/ES/MINECO/AGL2016-78532-RJOURNAL OF ANIMAL SCIENCE 97, Supplement 3 (2019), PSXIII-27 471-472All rights reservedhttp://www.europeana.eu/rights/rr-f/info:eu-repo/semantics/openAccess