Amino acid, fatty acid and chemical composition of meat and fat from entire males, castrates and gilts

© Slovak University of Agriculture in Nitra Faculty of Agrobiology and Food Resources

[1]  M. Gispert,et al.  Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography. , 2019, Animal : an international journal of animal bioscience.

[2]  M. Bonneau,et al.  Effect of immunocastration in group-housed commercial fattening pigs on reproductive organs, malodorous compounds, carcass and meat quality , 2018 .

[3]  J. Čítek,et al.  Amino acid composition of pig meat in relation to live weight and sex , 2018 .

[4]  D. Mörlein,et al.  Fatty acid composition and its association with chemical and sensory analysis of boar taint. , 2017, Food Chemistry.

[5]  S Millet,et al.  The effect of GnRH vaccination on performance, carcass, and meat quality and hormonal regulation in boars, barrows, and gilts. , 2016, Journal of animal science.

[6]  F. Tuyttens,et al.  Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars. , 2013, Meat science.

[7]  E. Kowalczuk-Vasilev,et al.  Performance, pork quality and fatty acid composition of entire males, surgically castrated or immunocastrated males, and female pigs reared under organic system. , 2013, Polish journal of veterinary sciences.

[8]  O. Doran,et al.  Fatty acid composition and lipogenic enzyme protein expression in subcutaneous adipose tissue of male pigs vaccinated against boar taint, barrows, and entire boars. , 2013, Journal of animal science.

[9]  N. P. Kjos,et al.  Fish oil in feeds for entire male and female pigs: changes in muscle fatty acid composition and stability of sensory quality. , 2010, Meat science.

[10]  Chang-xin Wu,et al.  Comparison of Muscle Amino Acid and Fatty Acid Composition of Castrated and Uncastrated Male Pigs at Different Slaughter Ages , 2010 .

[11]  A. Nucara,et al.  Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region , 2010, Amino Acids.

[12]  P Spring,et al.  Growth performance, carcass characteristics and meat quality of group-penned surgically castrated, immunocastrated (Improvac®) and entire male pigs and individually penned entire male pigs. , 2009, Animal : an international journal of animal bioscience.

[13]  P. Morel,et al.  Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore. , 2009, Meat science.

[14]  J. Beltrán,et al.  Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. , 2009, Meat science.

[15]  M. A. Oliver,et al.  Consumers' sensory acceptability of pork from immunocastrated male pigs. , 2008, Meat science.

[16]  J. O’Doherty,et al.  Performances, meat quality and boar taint of castrates and entire male pigs fed a standard and a raw potato starch-enriched diet. , 2008, Animal : an international journal of animal bioscience.

[17]  S. Kerzienė,et al.  Pork Fat Composition of Male Hybrids from Lithuanian Indigenous Wattle Pigs and Wild Boar Intercross , 2008 .

[18]  S. Calabrò,et al.  Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 1. Infra vitam performance and carcass quality , 2008 .

[19]  S. Calabrò,et al.  Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 2. Meat quality , 2008 .

[20]  J. Wood,et al.  Regulation of CYP2A6 Protein Expression by Skatole, Indole, and Testicular Steroids in Primary Cultured Pig Hepatocytes , 2008, Drug Metabolism and Disposition.

[21]  L. Hoffman,et al.  Meat quality characteristics of springbok (Antidorcas marsupialis). 3: Fatty acid composition as influenced by age, gender and production region. , 2007, Meat science.

[22]  Wang Quan-kai.  The Comparison Analysis of the Boar Meat and Pork in Nourishment Composition , 2007 .

[23]  M. Kreuzer,et al.  The effect of gender of finishing pigs slaughtered at 110 kilograms on performance, and carcass and meat quality , 2006 .

[24]  M. Fernández,et al.  Mechanisms by which dietary fatty acids modulate plasma lipids. , 2005, The Journal of nutrition.

[25]  A. Eggen,et al.  Genomic structure and alternative transcript of bovine fatty acid synthase gene (FASN): comparative analysis of the FASN gene between monogastric and ruminant species , 2005, Cytogenetic and Genome Research.

[26]  M. Kroucamp.  Meat quality characteristics of the springbok (Antidorcas marsupialis) , 2004 .

[27]  S. Smet,et al.  Meat fatty acid composition as affected by fatness and genetic factors: a review , 2004 .

[28]  P Medel,et al.  The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs. , 2004, Journal of animal science.

[29]  M. Bonneau,et al.  BOAR TAINT | Causes and Measurement , 2004 .

[30]  M. A. Oliver,et al.  Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour. , 2003, Meat science.

[31]  Andrzej Witkowski,et al.  Structural and functional organization of the animal fatty acid synthase. , 2003, Progress in lipid research.

[32]  C. Nyachoti,et al.  Effect of true ileal digestible dietary methionine to lysine ratios on growth performance and carcass merit of boars, gilts and barrows selected for low backfat , 2002 .

[33]  J. Wood,et al.  Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality , 1997, British Journal of Nutrition.

[34]  H. Hansen,et al.  Age-related changes in the percentage of oleate in adipose tissue of male and female Fischer rats. , 1995, Biochimica et biophysica acta.

[35]  J. Wood,et al.  Backfat composition in pigs: Differences between fat thickness groups and sexes , 1989 .