Há alta de informações sobre a qualidade da carne de suínos criados de forma orgânica. Depois de considerar as diferenças nos métodos de produção resultantes das regulamentações orgânicas, parece que há influências positivas e negativas. Um estudo mais detalhado de fatores como genótipo, nutrição, ambiente e manejo no contexto da produção orgânica é urgentemente necessário.
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