Publications

Affentranger P, Gerwig C, Seewer GJF, Schwörer D, et al. (1996). Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens. Livest. Prod. Sci. 45: 187-196. PMid:19542014    PMCid:2728297 Association of Official Analytical Chemists (1990). Official Methods of Analysis. 5th edn. AOAC, Washington. PMid:19578358    PMCid:2769203 Bejerholm C and Barton-Gade PA (1986). Effect of Intramuscular Fat Level on Eating Quality in Pig Meat. Proceedings of the 32nd European Meeting of Meat Research Workers, Ghent, 389-391. PMid:15322703 Cesar AS, Silveira AC, Freitas PF, Guimaraes EC, et al. (2010). Influence of Chinese breeds on pork quality of commercial pig lines. Genet. Mol. Res. 9: 727-733. PMid:18258830 Claeys E, De Smet S, Demeyer D, Geers R, et al. (2001). Effect of rate of pH decline on muscle enzyme activities in two pig lines. Meat Sci. 57: 257-263. PMid:21671123 den Hertog-Meischke MJ, van Laack RJ and Smulders FJ (1997). The water-holding capacity of fresh meat. Vet. Q. 19: 175-181. PMid:11679670 DeVol DL, McKeith FK, Bechtel PJ, Novakofski J, et al. (1988). Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66: 385-395. PMid:19075105 Dunn N (1996). New career for old German pig breed. Pigs-Misset 12: 31-32. PMid:18451334    PMCid:2574857 Edwards DB, Bates RO and Osburn WN (2003). Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures. J. Anim. Sci. 81: 1895-1899. PMid:12091877 Ginte B and Vigilijus J (2008). The influence of muscle fibre area on pork quality. Vet. Ir. Zootec. T 42: 34-37. PMid:7624392 Gispert M, Furnols MF, Gil M, Velarde A, et al. (2007). Relationships between carcass quality parameters and genetic types. Meat Sci. 77: 397-404. PMid:19888324    PMCid:2765616 Jiang YZ and Li XW (2010). The status and outlook of the pig production and trade development in the world. Chin. J. Anim. Sci. 46: 53-57. Jones GF (1998). Genetic Aspects of Domestication, Common Breeds and their Origin. In: The Genetics of the Pig (Rothschild MF and Ruvinsky A, eds.). CAB International, Wallingford, 38-45. Klosowska D and Fiedler I (2003). Muscle fibre types in pigs of different genotypes in relation to meat quality. Anim. Sci. 21 (Suppl 1): 49-60. Labroue F, Goumy S, Gruand J and Mourot J (2000). Comparasion au Large White de quatre races locales porcines françaises pour les per-original formances de croissance, de carcasse et de qualité de viande. J. Rech. Porcine France 32: 403-411. Lan YH, McKeith FK, Novakofski J and Carr TR (1993). Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhu x Yorkshire pigs. J. Anim. Sci. 71: 3344-3349. Lawrie RA (2005). Ciência da Carne. 6th edn. Artmed, Porto Alegre. Litten JC, Corson AM, Hall AD and Clarke L (2004). The relationship between growth performance, feed intake, endocrine profile and carcass quality of different maternal and paternal lines of pigs. Livest. Prod. Sci. 89: 33-39. Miao ZG, Wang LJ, Xu ZR, Huang JF, et al. (2009). Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace. Animal 3: 468-473. Morales J, Baucells MD, Pérez JF, Mourot J, et al. (2003). Body fat content, composition and distribution in Landrace and Iberian finishing pigs given ad libitum maize- and acorn- sorghum-maize-based diets. Anim. Sci. 77: 215-224. National Pork Producers Council (2000). Pork Composition and Quality Assessment Procedures. 1st edn. NPPC, Des Moines. Ramírez MR, Morcuende D and Cava R (2007). Fatty acid composition and adipogenic enzyme activity of muscle and adipose tissue, as affected by Iberian × Duroc pig genotype. Food Chem. 104: 500-509. Renaudeau D and Mourot J (2007). A comparison of carcass and meat quality characteristics of Creole and Large While pigs slaughtered at 90 kg BW. Meat Sci. 76: 165-171. Schäfer A, Rosenvold K, Purslow PP, Andersen HJ, et al. (2002). Physiological and structural events post mortem of importance for drip loss in pork. Meat Sci. 61: 355-366. Serra X, Gil F, Pérez-Enciso M, Oliver MA, et al. (1998). A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livest. Prod. Sci. 56: 215-223. van der Wal PG, de Vries AG and Eikelenboom G (1995). Predictive value of slaughterhouse measurements of ultimate pork quality in seven halothane negative Yorkshire populations. Meat Sci. 40: 183-191. van Laack RLJM, Kauffman RG, Sybesma W, Smulders FJM, et al. (1994). Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle? Meat Sci. 38: 193-201. Wagner JR, Schinckel AP, Chen W, Forrest JC, et al. (1999). Analysis of body composition changes of swine during growth and development. J. Anim. Sci. 77: 1442-1466. Warriss PD, Kestin SC, Brown SN and Nute GR (1996). The quality of pork from traditional breeds. Meat Focus Int. 5/6: 179-183. White BR, Lan YH, McKeith FK, McLaren DG, et al. (1993). Effects of porcine somatotropin on growth and carcass composition of Meishan and Yorkshire barrows. J. Anim. Sci. 71: 3226-3238. Wood JD, Enser M, Moncrieff CB and Kempster AJ (1988). Effects of carcass fatness and sex on the composition and quality of pigmeat. 34th International Congress of Meat Science and Technology, Brisbane, 562-564. Xiao RJ, Xu ZR and Chen HL (1999). Effects of ractopamine at different dietary protein levels on growth performance and carcass characteristics in finishing pigs. Anim. Feed Sci. Technol. 79: 119-127. Xu ZR (1994). Modern Nutrition of Swine. Zhejiang University Press, Hangzhou.