| Publication |
Sentence |
Publish Date |
Extraction Date |
Species |
| Y L Xiong, M J Gower, C Li, C A Elmore, G L Cromwell, M D Lindeman. Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle. Meat science. vol 73. issue 4. 2012-10-02. PMID:22062558. |
after 28-30 days on the feeding trial, pigs were slaughtered, and the growth and carcass characteristics were measured. |
2012-10-02 |
2023-08-12 |
Not clear |
| G Monin, P Marinova, A Talmant, J F Martin, M Cornet, D Lanore, F Grass. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. Meat science. vol 47. issue 1-2. 2012-10-02. PMID:22062616. |
pigs of similar genetic backgrounds and feeding regimes were slaughtered in two abattoirs, one carrying out dehairing by scalding and the other by singeing. |
2012-10-02 |
2023-08-12 |
Not clear |
| A Daza, A I Rey, J Ruiz, C J Lopez-Bot. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat science. vol 69. issue 1. 2012-10-02. PMID:22062651. |
effects of feeding in free-range conditions or in confinement with different dietary mufa/pufa ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in iberian pigs. |
2012-10-02 |
2023-08-12 |
Not clear |
| A Daza, A I Rey, J Ruiz, C J Lopez-Bot. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat science. vol 69. issue 1. 2012-10-02. PMID:22062651. |
the experiment was undertaken to provide information of the influence of feeding either free-range or in confinement with different dietary mufa/pufa ratios and α-tocopheryl acetate supplementation (40 vs. 200 mg/kg) on tocopherol content and susceptibility to lipid oxidation of muscle and microsomes in iberian pigs. |
2012-10-02 |
2023-08-12 |
Not clear |
| K Rosenvold, H N Lærke, S K Jensen, A H Karlsson, K Lundström, H J Anderse. Strategic finishing feeding as a tool in the control of pork quality. Meat science. vol 59. issue 4. 2012-10-02. PMID:22062964. |
a standard diet and two finishing feeding strategies known to reduce muscle glycogen stores were investigated in combination with exercise immediately prior to slaughter in pigs. |
2012-10-02 |
2023-08-12 |
Not clear |
| K Rosenvold, H N Lærke, S K Jensen, A H Karlsson, K Lundström, H J Anderse. Strategic finishing feeding as a tool in the control of pork quality. Meat science. vol 59. issue 4. 2012-10-02. PMID:22062964. |
in contrast, irrespective of feeding strategy no difference in ph(24 h) was registered in the meat of non-exercised pigs. |
2012-10-02 |
2023-08-12 |
Not clear |
| Marianne N Lund, Marchen S Hviid, Chris Claudi-Magnussen, Leif H Skibste. Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage. Meat science. vol 79. issue 4. 2012-10-02. PMID:22063036. |
after slaughter high fat pork patties were prepared for both feeding regimes by addition of back fat from pigs fed the same diet whereas low fat pork patties were prepared without addition of back fat. |
2012-10-02 |
2023-08-12 |
Not clear |
| Kaja Tikk, Gunilla Lindahl, Anders H Karlsson, Henrik J Anderse. The significance of diet, slaughter weight and aging time on pork colour and colour stability. Meat science. vol 79. issue 4. 2012-10-02. PMID:22063045. |
independent of feeding strategy and slaughter weight, the extent of blooming decreased during the first 2-4 days of aging in lt, however, the effect was more pronounced in meat from experimentally fed pigs and pigs with high slaughter weight. |
2012-10-02 |
2023-08-12 |
Not clear |
| L L Hansen, C Claudi-Magnussen, S K Jensen, H J Anderse. Effect of organic pig production systems on performance and meat quality. Meat science. vol 74. issue 4. 2012-10-02. PMID:22063213. |
restricted concentrate feeding gave rise to a decrease in tenderness compared with pork from pigs fed 100% concentrate. |
2012-10-02 |
2023-08-12 |
Not clear |
| L Faucitano, L Saucier, J A Correa, S Méthot, A Giguère, A Foury, P Mormède, R Bergero. Effect of feed texture, meal frequency and pre-slaughter fasting on carcass and meat quality, and urinary cortisol in pigs. Meat science. vol 74. issue 4. 2012-10-02. PMID:22063226. |
the results of this study show a significant influence of pellet feeding on carcass yield in fasted pigs, while the effects of pre-slaughter fasting time on meat quality traits were limited. |
2012-10-02 |
2023-08-12 |
Not clear |
| G Pastorelli, S Magni, R Rossi, E Pagliarini, P Baldini, P Dirinck, F Van Opstaele, C Corin. Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham. Meat science. vol 65. issue 1. 2012-10-02. PMID:22063251. |
a feeding trial with 27 pigs was performed in order to estimate the effect of different dietary fats on the fatty acid composition, flavour and sensory properties of dry-cured parma hams, ripened for 16 months. |
2012-10-02 |
2023-08-12 |
Not clear |
| Karin Nuernberg, Klaus Fischer, Gerd Nuernberg, Ulrich Kuechenmeister, Danuta Klosowska, Gabriela Eliminowska-Wenda, Ilse Fiedler, Klaus Ende. Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs. Meat science. vol 70. issue 1. 2012-10-02. PMID:22063281. |
feeding linseed oil to pigs significantly increased the relative content of linolenic acid and long chain n-3 fatty acids in lipids of muscle, backfat and heart at the expense of arachidonic acid. |
2012-10-02 |
2023-08-12 |
Not clear |
| J Ruiz, R Cava, T Antequera, L Martín, J Ventanas, C J López-Bot. Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat science. vol 49. issue 2. 2012-10-02. PMID:22063305. |
prediction of the feeding background of iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat. |
2012-10-02 |
2023-08-12 |
Not clear |
| L Niñoles, N Sanjuan, S Ventanas, J Benedit. Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds. Meat science. vol 80. issue 3. 2012-10-02. PMID:22063615. |
ultrasonic and sensory characterization of dry-cured ham fat from iberian pigs with different genetics and feeding backgrounds. |
2012-10-02 |
2023-08-12 |
Not clear |
| Laurits Lydehøj Hansen, Sandra Stolzenbach, Jens Askov Jensen, Poul Henckel, Jens Hansen-Møller, Kostas Syriopoulos, Derek V Byrn. Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs. Meat science. vol 80. issue 4. 2012-10-02. PMID:22063852. |
effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs. |
2012-10-02 |
2023-08-12 |
Not clear |
| Laurits Lydehøj Hansen, Sandra Stolzenbach, Jens Askov Jensen, Poul Henckel, Jens Hansen-Møller, Kostas Syriopoulos, Derek V Byrn. Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs. Meat science. vol 80. issue 4. 2012-10-02. PMID:22063852. |
the purpose of this experiment was to minimise boar taint and increase overall impression of sensory quality by feeding entire male and female pigs with fibre-rich feedstuffs. |
2012-10-02 |
2023-08-12 |
Not clear |
| J D Wood, R I Richardson, G R Nute, A V Fisher, M M Campo, E Kasapidou, P R Sheard, M Ense. Effects of fatty acids on meat quality: a review. Meat science. vol 66. issue 1. 2012-10-02. PMID:22063928. |
in pigs, the drive has been to increase n-3 pufa in meat and this can be achieved by feeding sources such as linseed in the diet. |
2012-10-02 |
2023-08-12 |
Not clear |
| Sandra Stolzenbach, Margrethe Therkildsen, Niels Oksbjerg, Rikke Lazarotti, Per Ertbjerg, René Lametsch, Derek V Byrn. Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis. Meat science. vol 81. issue 1. 2012-10-02. PMID:22063977. |
compensatory growth response is defined by increased weight in pigs fed ad libitum after a period with restricted feeding compared to pigs fed ad libitum the entire fattening period. |
2012-10-02 |
2023-08-12 |
Not clear |
| Sandra Stolzenbach, Margrethe Therkildsen, Niels Oksbjerg, Rikke Lazarotti, Per Ertbjerg, René Lametsch, Derek V Byrn. Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis. Meat science. vol 81. issue 1. 2012-10-02. PMID:22063977. |
the female pigs demonstrated compensatory growth response and the texture was significantly (p<0.001) improved by low dietary level of energy from day 50 to 90 and normal dietary level of protein during the entire feeding period. |
2012-10-02 |
2023-08-12 |
Not clear |
| Sandra Stolzenbach, Margrethe Therkildsen, Niels Oksbjerg, Rikke Lazarotti, Per Ertbjerg, René Lametsch, Derek V Byrn. Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis. Meat science. vol 81. issue 1. 2012-10-02. PMID:22063977. |
for the entire male pigs, low level of protein in the late feeding period significantly (p<0.05) improved the texture. |
2012-10-02 |
2023-08-12 |
Not clear |