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  1. 4 Annals of Animal Science. Supplement

  2. 3 Annals of Animal Science

  3. 3 Polish Journal of Food and Nutrition Sciences

  4. 2 Acta Academiae Agriculturae ac Technicae Olstenensis. Zootechnica

  5. 2 Folia Biologica

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  1. 4 Borys A.

  2. 3 Borys B.

  3. 3 Jacyno E.

  4. 3 Kolodziej A.

  5. 3 Pietruszka A.

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  1. 1 2017

  2. 1 2015

  3. 2 2014

  4. 1 2011

  5. 1 2010

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1

The fatty acid profile of muscle tissue of ram lambs with diverse genotypes

100%
Radzik-Rant A., Rant W., Gajda M., Pokrop A.
Folia Biologica
|
2014
|
tom 62
|
nr 2
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Intramuscular fat content in the masseter muscle (musculus masseter) of cattle depending on sex and age

100%
Bogucka J., Bogucki M., Nowicki T.
Acta Scientiarum Polonorum. Zootechnica
|
2015
|
tom 14
|
nr 4
3

Lipid profile of intramuscular fat in fattened goat kids according to breed and age

100%
Sikora J., Borys B., Borys A., Grzeskiewicz S.
Annals of Animal Science
|
2007
|
tom 07
|
nr 1
4

Influence of pig meatiness on pork meat quality

100%
Jacyno E., Pietruszka A., Kolodziej A.
Polish Journal of Food and Nutrition Sciences
|
2006
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tom 15/56
|
nr 2
The investigation was carried out on 72 fatteners of both sexes divided into two groups. Carcass meatiness determined after the slaughter of fatteners was a factor differentiating respective groups: group I with meatiness 49-54.4%, and group II with meatiness 54.7–60%. The m. longissimus dorsi was determined for the content of dry matter, protein, intramuscular fat and total cholesterol. Intramuscular fat and cholesterol contents in the m. longissimus dorsi of more muscled fatteners (group II) were significantly lower (p≤0.01) than those in the muscle of fatteners of group I. The intramuscular fat of fatteners of group II contained less saturated fatty acids (p≤0.01), while more unsaturated ones (p≤0.01), including polyunsaturated fatty acids (p≤0.01).
5

Activity of delta9-desaturase in intramuscular fat of fattened goat kids according to breed and age

84%
Sikora J., Borys B., Borys A.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
97-100
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Investigations of factors influencing the level of subcutaneous and intramuscular fat in swine carcasses

84%
Grzeskowiak E., Lisiak D., Borys A., Borzuta K., Janiszewski P., Strzelecki J.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
|
nr 4[A]
213-218
The authors determined the impact of carcass weight, genotype, sex, and nutrition on the degree of musculature and subcutaneous fattening as well as the level of intramuscular fat in fatteners obtained from market purchase. From among the examined weight groups, carcasses of heavy fatteners were characterized by poorer meatiness, thicker back fat and greater muscle fat content. The evaluation of the examined fattener genotypes revealed a significantly greater fattening of the muscles of crossbreds with 50% proportion of boars of the Duroc breed and purebred pigs than three- and four-breed fatteners obtained using Hampshire and Pietrain breeds. The investigations confirmed better musculature and lower fat content of gilts in comparison with hogs. Moreover, the performed experiments also showed a significant influence of traditional feeding on the reduction of meatiness and increased fattening in comparison with the animals which were fed Grower and Finisher mixtures.
7

Dietary conjugated linoleic acid and leucine improve pork intramuscular fat and meat quality

84%
Yu I. T., King Y. T., Chen S. L., Wang S. C., Chang Y. H., Yen H. T.
Journal of Animal and Feed Sciences
|
2007
|
tom 16
|
nr 1
65-74
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of glycolysis process on the formation of meat quality parameters

84%
Wozniak K., Korpal A., Terman A.
Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica
|
2017
|
tom 42
|
nr 2(334)
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of selected factors on sensory quality of pork

84%
Jaworska D., Przybylski W.
Żywność Nauka Technologia Jakość
|
2014
|
tom 21
|
nr 5
This manuscript presents results of authors` research regarding selected factors influencing sensory pork quality. In the manuscript the role of breed, genes (RYR1T, RN-, CAST), slaughter weight as well as meatiness is comprised. Additionally, the role of intramuscular fat, ultimate pH and heat treatment on pork quality is discussed. It was stated that the optimization of the sensory aspects of the pork quality should not be limited to one aspect only but it should include the practical use of a number of dependent determinants. Obtaining high eating quality depends also on the quality of the raw material and the way of thermal processes (temperature, time, method of thermal process).
10

Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin

84%
Chwastowska-Siwiecka I., Kondratowicz J.
Polish Journal of Veterinary Sciences
|
2008
|
tom 11
|
nr 2
113-117
In the present study, microwave thawing was compared with conventional thawing in atmospheric air. It was found that the quality of intramuscular lipids, reflected in the acid value, deteriorated during six-month deep-freeze storage, irrespective of the thawing method. The sensory quality of m. longissimus dorsi was related to the thawing method and the time of deep-freeze storage. The rate of changes was faster in samples thawed in the air, compared to those thawed in a microwave oven.
11

Activity of delta9-desaturase in intramuscular fat of lambs according to slaughter standard

84%
Borys B., Borys A., Sikora J.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
13-16
12

Application of real-time [B-mode] ultrasonography for assessing the longissimus dorsi intramuscular fat content in live lambs

84%
Slosarz P., Stanisz M., Gut A.
Animal Science Papers and Reports
|
2001
|
tom 19
|
nr 1
13

Fatty acids profile and content of conjugated linoleic acid of meat fat from young cattle, lambs and kids

84%
Patkowska-Sokola B., Jamroz D., Bodkowski R., Cwikla A., Wertelecki T.
Animal Science Papers and Reports. Supplement
|
2002
|
tom 20
|
nr 1
14

Influence of ration with reduced energy level on some histopatological changes, intramuscular fat and connective tissue in musculus longissimus dorsi over latter fattening period of young bulls

84%
Oler A., Walasik K.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[B]
15

Effect of horsemeat enrichment on autolytic changes in intramuscular lipids during cold storage

84%
Sobina I., Kondratowicz J.
Natural Sciences
|
2000
|
tom 04
16

Effect of growth rate on the intramuscular fat content of longissimus dorsi muscle in Polish Large White and Polish Landrace pigs

84%
Orzechowska B., Tyra M., Migdal W., Wojtysiak D.
Annals of Animal Science
|
2008
|
tom 08
|
nr 3
17

The effect of hull-less oats and barley on the intramuscular fat content and fatty acid profile in broilers

84%
Pisarski R. K.
Annals of Animal Science. Supplement
|
2003
|
nr 2
18

Association of 3 polymorphisms in porcine troponin I genes [TNNI1 and TNNI2] with meat quality traits

67%
Yang H., Xu Z. Y., Lei M. G., Li F. E., Deng C. Y., Xiong Y. Z., Zuo B.
Journal of Applied Genetics
|
2010
|
tom 51
|
nr 1
51-57
The contractile protein troponin I (TnI), a constituent protein of the troponin complex located on the thin filaments of striated muscle, is involved in inhibition of calcium-induced myosin ATPase activity (and thus contraction). TnI-slow (slow-twitch skeletal muscle isoform, named TNNI1) and TnI-fast (fast-twitch skeletal muscle isoform, named TNNI2) are muscle-fiber-type-specific proteins, and expression of their genes may affect the composition of muscle fiber, thereby influencing the meat quality traits. Thus, the TnI genes are potential candidate genes for traits related to meat quality in animals. Association of 2 SNPs (EU743939:g.5174T>C in intron 4, and EU743939:g.8350C>A in intron 7) of the TNNI1 gene and a SNP (EU696779:g.1167C>T in intron 3) of the TNNI2 gene with 11 meat quality traits were studied on 334 Large White x Meishan F₂ pigs. In the TNNI1 gene, g.5174T>C and g.8350C>A were found to be significantly associated with intramuscular fat content and meat color value of biceps femoris. The g.5174T>C also showed significant effects on meat color value and marbling score of longissimus dorsi, as well as pH of longissimus dorsi and semispinalis capitis. The g.1167C>T polymorphism in the TNNI2 gene affected significantly the pH of longissimus dorsi, meat color value of longissimus dorsi and semispinalis capitis, marbling score of longissimus dorsi, and intramuscular fat.
19

Characteristics of fat from African ostrich Struthio camelus

67%
Frontczak M., Krysztofiak K., Bilska A., Uchman W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2008
|
tom 11
|
nr 4
20

A content intramuscular fat in LLT muscle in dependence to meat content in carcasses of two crossbred combinations of pigs

67%
Cechova M., Sladek L., Jarczyk A.
Polish Journal of Natural Sciences
|
2003
|
tom 13
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