Production and meat quality traits of genetically lean immunocastrated pigs naturally divergent for loin tenderness

Author:

São José Gabryella Luiza FélixORCID,Nuñez Amoracyr José CostaORCID,Gomes Julia DezenORCID,Schinckel Allan PaulORCID,Cesar Aline Silva MelloORCID,Luchiari Filho AlbinoORCID,do Carmo Adriana SantanaORCID,Brito Luiz FernandoORCID,de Almeida Vivian VezzoniORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Animal Science and Zoology,Food Animals

Reference56 articles.

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2. Aaslyng, M.D., Bejerholm, C., Ertbjerg, P., Bertram, H.C., and Andersen, H.J., 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure, Food Quality and Preference, 14, 277--288. https://doi.org/https://doi.org/10.1016/S0950-3293(02)00086-1

3. Ahmed, S., Jiang, X., Liu, G., Sadiq, A., Farooq, U., Wassie, T., Saleem, A.H., and Zubair, M., 2022. New trends in immunocastration and its potential to improve animal welfare: a mini review, Tropical Animal Health and Production, 54, 369--379. https://doi.org/https://doi.org/10.1007/s11250-022-03348-8

4. Almeida, V.V., Silva, J.P.M., Schinckel, A.P., Meira, A.N., Moreira, G.C.M., Gomes, J.D., Poleti, M.D., Dargelio, M.D.B., Patinho, I., Contreras-Castillo, C.J., Coutinho, L.L., Mourão, G.B., Reecy, J.M., Koltes, D., Serão, N.V.L., Regitano, L.C.A., Fukumasu, H., Brustolini, A.P.L., Alencar, S.M., Filho, A.L., and Cesar, A.S.M., 2021. Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs, Livestock Science, 248, 104515. https://doi.org/https://doi.org/10.1016/j.livsci.2021.104515

5. AMSA. 2015. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat, (National Livestock and Meat Board, Chicago, IL, USA)

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