-
1
-
-
0011529760
-
Poids d'abattage: Évolution des performances d'engraissement de carcasse de porcs abattus au delá de 100 kg.
-
Albar, J., P. Latimier, and R. Granier. 1990. Poids d'abattage: Évolution des performances d'engraissement de carcasse de porcs abattus au delá de 100 kg. J. Rech. Porcine 22:119-132.
-
(1990)
J. Rech. Porcine
, vol.22
, pp. 119-132
-
-
Albar, J.1
Latimier, P.2
Granier, R.3
-
2
-
-
0004202155
-
-
AOAC International, 17th ed. Assoc. Offic. Anal. Chem, Arlington, VA
-
AOAC International. 2000. Official Methods of Analysis. 17th ed. Assoc. Offic. Anal. Chem., Arlington, VA.
-
(2000)
Official Methods of Analysis
-
-
-
3
-
-
0037011846
-
The effect of sire line on the feeding patterns of grow-finish pigs
-
Augspurger, N. R., M. Ellis, D. N. Hamilton, B. F. Wolter, J. L. Beverly, and E. R. Wilson. 2002. The effect of sire line on the feeding patterns of grow-finish pigs. Appl. Anim. Behav. Sci. 75:103-114.
-
(2002)
Appl. Anim. Behav. Sci
, vol.75
, pp. 103-114
-
-
Augspurger, N.R.1
Ellis, M.2
Hamilton, D.N.3
Wolter, B.F.4
Beverly, J.L.5
Wilson, E.R.6
-
4
-
-
0347133638
-
Fresh and eating pork quality from entire versus castrated heavy males
-
Bañón, S., C. Andreu, J. Laencina, and M. D. Garrido. 2003a. Fresh and eating pork quality from entire versus castrated heavy males. Food Qual. Prefer. 15:293-300.
-
(2003)
Food Qual. Prefer
, vol.15
, pp. 293-300
-
-
Bañón, S.1
Andreu, C.2
Laencina, J.3
Garrido, M.D.4
-
5
-
-
0037705760
-
The effects of castration on eating quality of dry-cured ham
-
Bañón, S., M. D. Gil, and M. D. Garrido. 2003b. The effects of castration on eating quality of dry-cured ham. Meat Sci. 65:1031-1037.
-
(2003)
Meat Sci
, vol.65
, pp. 1031-1037
-
-
Bañón, S.1
Gil, M.D.2
Garrido, M.D.3
-
6
-
-
0033483904
-
The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality
-
Beattie, V. E., R. N. Weatherup, B. W. Moss, and N. Walker. 1999. The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality. Meat Sci. 52:205-211.
-
(1999)
Meat Sci
, vol.52
, pp. 205-211
-
-
Beattie, V.E.1
Weatherup, R.N.2
Moss, B.W.3
Walker, N.4
-
7
-
-
33748794549
-
Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles
-
Bee, G., C. Biolley, G. Guex, W. Herzog, S. M. Lonergan, and E. Huff-Lonergan. 2006. Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles. J. Anim. Sci. 84:191-203.
-
(2006)
J. Anim. Sci
, vol.84
, pp. 191-203
-
-
Bee, G.1
Biolley, C.2
Guex, G.3
Herzog, W.4
Lonergan, S.M.5
Huff-Lonergan, E.6
-
8
-
-
49049148957
-
Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities' (CEC) beef production research programme
-
Boccard, R., L. Buchter, E. Casteels, E. Cosentino, E. Dransfield, D. E. Hood, R. L. Joseph, D. B. MacDougall, D. N. Rhodes, I. Schön, B. J. Timbergen, and C. Touraille. 1981. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities' (CEC) beef production research programme. Livest. Prod. Sci. 8:385-397.
-
(1981)
Livest. Prod. Sci
, vol.8
, pp. 385-397
-
-
Boccard, R.1
Buchter, L.2
Casteels, E.3
Cosentino, E.4
Dransfield, E.5
Hood, D.E.6
Joseph, R.L.7
MacDougall, D.B.8
Rhodes, D.N.9
Schön, I.10
Timbergen, B.J.11
Touraille, C.12
-
9
-
-
45549095549
-
-
Boletín Oficial del Estado. 2004. Orden PRE 3844/2004 por la que se establecen los métodos oficiales de toma de muestras en canales de cerdos Ibéricos y el método de análisis de la composición de ácidos grasos de los lípidos totales del tejido adiposo subcutáneo de cerdo Ibéricos. Bol. Of. Estado 283:38770-38779.
-
Boletín Oficial del Estado. 2004. Orden PRE 3844/2004 por la que se establecen los métodos oficiales de toma de muestras en canales de cerdos Ibéricos y el método de análisis de la composición de ácidos grasos de los lípidos totales del tejido adiposo subcutáneo de cerdo Ibéricos. Bol. Of. Estado 283:38770-38779.
-
-
-
-
10
-
-
45549086927
-
-
Boletín Oficial del Estado. 2005. Real Decreto Español 1201/2005 sobre la protección de los animales utilizados para experimentación y otros fines científicos. Bol. Of. Estado 252:34367-34391.
-
Boletín Oficial del Estado. 2005. Real Decreto Español 1201/2005 sobre la protección de los animales utilizados para experimentación y otros fines científicos. Bol. Of. Estado 252:34367-34391.
-
-
-
-
11
-
-
0347966673
-
Use of entire males for pig meat in the European Union
-
Bonneau, M. 1998. Use of entire males for pig meat in the European Union. Meat Sci. 49:257-272.
-
(1998)
Meat Sci
, vol.49
, pp. 257-272
-
-
Bonneau, M.1
-
12
-
-
0011651108
-
Simplification of the EC-reference method for the full dissection of pig carcasses
-
Branscheid, W., A. Dobrowolski, and E. Sack. 1990. Simplification of the EC-reference method for the full dissection of pig carcasses. Fleischwirtsch 70:565-567.
-
(1990)
Fleischwirtsch
, vol.70
, pp. 565-567
-
-
Branscheid, W.1
Dobrowolski, A.2
Sack, E.3
-
13
-
-
0036551228
-
Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex
-
Candek-Potokar, M., G. Monin, and B. Zlender. 2002. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex. J. Anim. Sci. 80:988-996.
-
(2002)
J. Anim. Sci
, vol.80
, pp. 988-996
-
-
Candek-Potokar, M.1
Monin, G.2
Zlender, B.3
-
14
-
-
0030141342
-
Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes
-
Cisneros, F., M. Ellis, F. K. McKeith, J. McCaw, and R. L. Fernando. 1996. Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes. J. Anim. Sci. 74:925-933.
-
(1996)
J. Anim. Sci
, vol.74
, pp. 925-933
-
-
Cisneros, F.1
Ellis, M.2
McKeith, F.K.3
McCaw, J.4
Fernando, R.L.5
-
15
-
-
45549098752
-
-
Commission International de l'Eclairage. 1976. International Commission on Illumination, colorimetry: Official recommendations of the International Commission on Illumination. Publ. CIE No. 15 (E-1.3.1). Bureau Central de la CIE, Paris, France.
-
Commission International de l'Eclairage. 1976. International Commission on Illumination, colorimetry: Official recommendations of the International Commission on Illumination. Publ. CIE No. 15 (E-1.3.1). Bureau Central de la CIE, Paris, France.
-
-
-
-
16
-
-
45549085498
-
-
Fundación Española para el Desarrollo de la Nutrición Animal. 2003. Normas FEDNA para la formulación de piensos compuestos. C. De Blas, G. G. Mateos, and P. García, ed. Fund. Esp. Desarrollo Nutr. Anim., Madrid, Spain.
-
Fundación Española para el Desarrollo de la Nutrición Animal. 2003. Normas FEDNA para la formulación de piensos compuestos. C. De Blas, G. G. Mateos, and P. García, ed. Fund. Esp. Desarrollo Nutr. Anim., Madrid, Spain.
-
-
-
-
17
-
-
0036875287
-
Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products
-
Gandemer, G. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci. 62:309-321.
-
(2002)
Meat Sci
, vol.62
, pp. 309-321
-
-
Gandemer, G.1
-
18
-
-
0043203449
-
Sex and crossbreed effects on characteristics of dry-cured ham
-
Gou, P., L. Guerrero, and J. Arnau. 1995. Sex and crossbreed effects on characteristics of dry-cured ham. Meat Sci. 40:21-31.
-
(1995)
Meat Sci
, vol.40
, pp. 21-31
-
-
Gou, P.1
Guerrero, L.2
Arnau, J.3
-
20
-
-
0033415569
-
-
on mechanical and sensory textural properties of dry-cured ham. Meat Sci. 52:267-273.
-
on mechanical and sensory textural properties of dry-cured ham. Meat Sci. 52:267-273.
-
-
-
-
21
-
-
0001230773
-
Study of the physicochemical and sensorial characteristics of dry-cured hams in three pig genetic types
-
Guerrero, L., P. Gou, P. Alonso, and J. Arnau. 1996. Study of the physicochemical and sensorial characteristics of dry-cured hams in three pig genetic types. J. Sci. Food Agric. 70:526-530.
-
(1996)
J. Sci. Food Agric
, vol.70
, pp. 526-530
-
-
Guerrero, L.1
Gou, P.2
Alonso, P.3
Arnau, J.4
-
22
-
-
0035609013
-
Effect of rearing system on muscle lipids of gilts and castrated male pigs
-
Högberg, A., J. Pickova, P. C. Dutta, J. Babol, and A. C. Bylund. 2001. Effect of rearing system on muscle lipids of gilts and castrated male pigs. Meat Sci. 58:223-229.
-
(2001)
Meat Sci
, vol.58
, pp. 223-229
-
-
Högberg, A.1
Pickova, J.2
Dutta, P.C.3
Babol, J.4
Bylund, A.C.5
-
23
-
-
0032219247
-
Reference methods for the assessment of physical characteristics of meat
-
Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447-457.
-
(1998)
Meat Sci
, vol.49
, pp. 447-457
-
-
Honikel, K.O.1
-
24
-
-
84982520209
-
The colour of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments
-
Hornsey, H. C. 1956. The colour of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments. J. Sci. Food Agric. 7:534-540.
-
(1956)
J. Sci. Food Agric
, vol.7
, pp. 534-540
-
-
Hornsey, H.C.1
-
25
-
-
10744225754
-
Effect of gender and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight
-
Latorre, M. A., R. Lázaro, M. I. Gracia, M. Nieto, and G. G. Mateos. 2003b. Effect of gender and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight. Meat Sci. 65:1369-1377.
-
(2003)
Meat Sci
, vol.65
, pp. 1369-1377
-
-
Latorre, M.A.1
Lázaro, R.2
Gracia, M.I.3
Nieto, M.4
Mateos, G.G.5
-
26
-
-
2342473253
-
Effect of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs
-
Latorre, M. A., R. Lázaro, D. G. Valencia, P. Medel, and G. G. Mateos. 2004. Effect of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs. J. Anim. Sci. 82:526-533.
-
(2004)
J. Anim. Sci
, vol.82
, pp. 526-533
-
-
Latorre, M.A.1
Lázaro, R.2
Valencia, D.G.3
Medel, P.4
Mateos, G.G.5
-
27
-
-
0043204521
-
Effect of sex, terminal sire and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs
-
Latorre, M. A., P. Medel, A. Fuentetaja, R. Lázaro, and G. G. Mateos. 2003a. Effect of sex, terminal sire and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs. Anim. Sci. 77:33-45.
-
(2003)
Anim. Sci
, vol.77
, pp. 33-45
-
-
Latorre, M.A.1
Medel, P.2
Fuentetaja, A.3
Lázaro, R.4
Mateos, G.G.5
-
28
-
-
0030149171
-
The growth performance, carcass characteristics, and meat quality of Halothane carrier and negative pigs
-
Leach, L. M., M. Ellis, D. S. Sutton, F. K. McKeith, and E. R. Wilson. 1996. The growth performance, carcass characteristics, and meat quality of Halothane carrier and negative pigs. J. Anim. Sci. 74:934-943.
-
(1996)
J. Anim. Sci
, vol.74
, pp. 934-943
-
-
Leach, L.M.1
Ellis, M.2
Sutton, D.S.3
McKeith, F.K.4
Wilson, E.R.5
-
29
-
-
0035255776
-
The effects of two methods of increasing age at slaughter weight on carcass and muscle traits and meat sensory quality in pigs
-
Lebret, B., H. Juin, J. Noblet, and M. Bonneau. 2001. The effects of two methods of increasing age at slaughter weight on carcass and muscle traits and meat sensory quality in pigs. Anim. Sci. 72:87-94.
-
(2001)
Anim. Sci
, vol.72
, pp. 87-94
-
-
Lebret, B.1
Juin, H.2
Noblet, J.3
Bonneau, M.4
-
30
-
-
0035612494
-
Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs
-
Lindahl, G., K. Lundström, and E. Tornberg. 2001. Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci. 59:141-151.
-
(2001)
Meat Sci
, vol.59
, pp. 141-151
-
-
Lindahl, G.1
Lundström, K.2
Tornberg, E.3
-
31
-
-
0003498646
-
-
NRC, 10th ed. Natl. Acad. Press, Washington, DC
-
NRC. 1998. Nutrient Requirements of Swine. 10th ed. Natl. Acad. Press, Washington, DC.
-
(1998)
Nutrient Requirements of Swine
-
-
-
32
-
-
0031255126
-
Sensory characteristics and carcass traits of boars, barrows, and gilts fed high- or adequate-protein diets and slaughtered at 100 or 110 kilograms
-
Nold, R. A., J. R. Romans, W. J. Costello, J. A. Henson, and G. W. Libal. 1997. Sensory characteristics and carcass traits of boars, barrows, and gilts fed high- or adequate-protein diets and slaughtered at 100 or 110 kilograms. J. Anim. Sci. 75:2641-2651.
-
(1997)
J. Anim. Sci
, vol.75
, pp. 2641-2651
-
-
Nold, R.A.1
Romans, J.R.2
Costello, W.J.3
Henson, J.A.4
Libal, G.W.5
-
33
-
-
0033162575
-
-
Nold, R. A., J. R. Romans, W. J. Costello, and G. W. Libal. 1999. Characterization of muscles from boars, barrows, and gilts slaughtered at 100 and 110 kilograms: Differences in fat, moisture, color, water-holding capacity, and collagen. J. Anim. Sci. 77:1746-1754.
-
Nold, R. A., J. R. Romans, W. J. Costello, and G. W. Libal. 1999. Characterization of muscles from boars, barrows, and gilts slaughtered at 100 and 110 kilograms: Differences in fat, moisture, color, water-holding capacity, and collagen. J. Anim. Sci. 77:1746-1754.
-
-
-
-
35
-
-
0034097568
-
Texture and appearance of dry cured ham as affected by fat content and fatty acid composition
-
Ruiz-Carrascal, J., J. Ventanas, R. Cava, A. I. Andres, and C. García. 2000. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Res. Int. 33:91-95.
-
(2000)
Food Res. Int
, vol.33
, pp. 91-95
-
-
Ruiz-Carrascal, J.1
Ventanas, J.2
Cava, R.3
Andres, A.I.4
García, C.5
-
36
-
-
38649118222
-
Effect of sex and terminal sire line on performance and carcass and meat quality traits of Iberian pigs reared under intensive production systems
-
Serrano, M. P., D. G. Valencia, M. Nieto, R. Lázaro, and G. G. Mateos. 2008. Effect of sex and terminal sire line on performance and carcass and meat quality traits of Iberian pigs reared under intensive production systems. Meat Sci. 78:420-428.
-
(2008)
Meat Sci
, vol.78
, pp. 420-428
-
-
Serrano, M.P.1
Valencia, D.G.2
Nieto, M.3
Lázaro, R.4
Mateos, G.G.5
-
37
-
-
0033475646
-
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham
-
Tabilo, G., M. Flores, S. M. Fiszman, and F. Toldrá. 1999. Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Sci. 51:225-226.
-
(1999)
Meat Sci
, vol.51
, pp. 225-226
-
-
Tabilo, G.1
Flores, M.2
Fiszman, S.M.3
Toldrá, F.4
-
38
-
-
0035625753
-
Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams
-
Timón, M. L., J. Ventanas, A. I. Carrapiso, A. Jurado, and C. García. 2001. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Sci. 58:85-91.
-
(2001)
Meat Sci
, vol.58
, pp. 85-91
-
-
Timón, M.L.1
Ventanas, J.2
Carrapiso, A.I.3
Jurado, A.4
García, C.5
-
39
-
-
0030156247
-
The influence of genotype, sex, and dietary lysine on pork subprimal cut yields and carcass quality of pigs fed to either 104 or 127 kilograms
-
Unruh, J. A., K. G. Friesen, S. R. Stuewe, B. L. Dunn, J. L. Nelssen, R. D. Goodband, and M. D. Tokack. 1996. The influence of genotype, sex, and dietary lysine on pork subprimal cut yields and carcass quality of pigs fed to either 104 or 127 kilograms. J. Anim. Sci. 74:1274-1283.
-
(1996)
J. Anim. Sci
, vol.74
, pp. 1274-1283
-
-
Unruh, J.A.1
Friesen, K.G.2
Stuewe, S.R.3
Dunn, B.L.4
Nelssen, J.L.5
Goodband, R.D.6
Tokack, M.D.7
-
40
-
-
2342628558
-
Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs
-
Virgili, R., M. Degni, C. Schivazapana, V. Faeti, E. Poletti, G. Marchetto, M. T. Pacchioli, and A. Mordenti. 2003. Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs. J. Anim. Sci. 81:2448-2456.
-
(2003)
J. Anim. Sci
, vol.81
, pp. 2448-2456
-
-
Virgili, R.1
Degni, M.2
Schivazapana, C.3
Faeti, V.4
Poletti, E.5
Marchetto, G.6
Pacchioli, M.T.7
Mordenti, A.8
-
41
-
-
0033190802
-
Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues
-
Warnants, N., M. J. Van Oeckel, and C. V. Boucqué. 1999. Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. J. Anim. Sci. 77:2478-2490.
-
(1999)
J. Anim. Sci
, vol.77
, pp. 2478-2490
-
-
Warnants, N.1
Van Oeckel, M.J.2
Boucqué, C.V.3
-
42
-
-
0042357114
-
Effects of fatty acids on meat quality: A review
-
Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard, and M. Enser. 2003. Effects of fatty acids on meat quality: A review. Meat Sci. 66:21-32.
-
(2003)
Meat Sci
, vol.66
, pp. 21-32
-
-
Wood, J.D.1
Richardson, R.I.2
Nute, G.R.3
Fisher, A.V.4
Campo, M.M.5
Kasapidou, E.6
Sheard, P.R.7
Enser, M.8
-
43
-
-
18744404268
-
Effects of active immunization against GnRH on serum LH, inhibin A, sexual development and growth rate in Chinese female pigs
-
Zeng, X. Y., J. A. Turkstra, A. Tsigos, R. H. Meloen, X. Y. Liu, F. Q. Chen, W. M. M. Schaaper, H. B. Oonk, D. Z. Guo, and D. F. M. van de Wiel. 2002. Effects of active immunization against GnRH on serum LH, inhibin A, sexual development and growth rate in Chinese female pigs. Theriogenology 58:1315-1326.
-
(2002)
Theriogenology
, vol.58
, pp. 1315-1326
-
-
Zeng, X.Y.1
Turkstra, J.A.2
Tsigos, A.3
Meloen, R.H.4
Liu, X.Y.5
Chen, F.Q.6
Schaaper, W.M.M.7
Oonk, H.B.8
Guo, D.Z.9
van de Wiel, D.F.M.10
|