Wyniki wyszukiwania

1

Jak daleko do Europy? - czyli troche o miesnosci swin

100%

Bedowska M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1995

|

nr 05

17-18

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Factors influencing physiological phosphorus content in pork meat

88%

Tyszkiewicz S., Wawrzyniewicz M., Borys A.

Acta Agrophysica

|

2011

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tom 17

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nr 2[189]

New studies on the relationship between physiological phosphorus concentration and protein content were performed, involving well-characterised research material: elements of 36 carcasses of pigs differentiated in respect of gender, post-slaughter weight (PSW) and meatiness measured as the lean meat percentage (LMP), determined on the ground of dissection. The contents of total phosphorus (PC), crude protein (BC), collagen (CC) and muscular protein (BM = BC – CC) in meat were determined. It was found that determination of crude protein alone was not sufficient for prediction of natural phosphorus content in pork meat and its products. Satisfactory estimation of phosphorus content in pork meat based on crude protein and collagen content was obtained. Influence of carcass meatiness and post-slaughter weight of pigs on phosphorus content in meat was demonstrated and considered in the equation of estimating phosphorus content in meat. No effect of pig gender on phosphorus content in meat was found.

3

The impact of value of daily gains of body weight on meat content of pigs of different breeds

75%

Michalska G., Nowachowicz J., Chojnacki Z., Wasilewski P. D., Bucek T.

Acta Scientiarum Polonorum. Zootechnica

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2003

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tom 02

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nr 2

77-83

4

Relation between Ava I polymorphism within the estrogen receptor gene [ESR] and meatiness in Polish Large White boars

75%

Kaminski S., Rusc A., Brym P.

Journal of Applied Genetics

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2003

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tom 44

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nr 4

5

Characteristic of selected genes controlling meat quality in pigs. A review

75%

Rejduch B., Rozycki M., Kozubska-Sobocinska A.

Journal of Animal and Feed Sciences

|

2005

|

tom 14

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nr 1

6

Application of ridge regression to estimate the meatiness of goose carcasses

75%

Rymkiewicz J., Schymczyk J., Bochno R.

Roczniki Akademii Rolniczej w Poznaniu. Rolnictwo

|

2000

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tom 59

7

Influence of pig meatiness on pork meat quality

75%

Jacyno E., Pietruszka A., Kolodziej A.

Polish Journal of Food and Nutrition Sciences

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2006

|

tom 15/56

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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).

8

Ocena miesnosci i kwalifikacja tusz wieprzowych

63%

Bedowska M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1998

|

nr 01

18

9

Relationships between carcass slaughter value and meat quality and chemical composition traits in PIC hybrid porkers

63%

Rybarczyk A., Szaruga R., Kmiec M., Jakubowska M., Karamucki T., Terman A.

Annals of Animal Science. Supplement

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2005

|

nr 2

10

Analysis of relationships between carcass traits of Polish Large White and Polish Landrace pigs and belly meat content

63%

Zak G., Eckert R., Bereta A.

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego

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2010

|

tom 06

|

nr 4

11

Badanie swin przy pomocy tomografii komputerowej w Szkockim Studium Rolniczym w Edynburgu. Nowa metoda oceny miesnosci swin

63%

Biuletyn Informacyjny. Instytut Zootechniki

|

1999

|

tom 37

|

nr 2

81-86

12

Multiple regression equations for in vivo estimation of the content of meat and skin with fat in turkey carcasses

63%

Michalik D., Bochno R., Lewczuk A., Gilewski R., Brzozowski W., Wilkiewicz-Wawro E.

Polish Journal of Natural Sciences

|

2002

|

tom 12

13

Quality of raw material of two-breed fatteners orginating from crossing of imported breeds

63%

Krzecio E., Sieczkowska H., Zybert A., Antosik K., Przybylski W., Kocwin-Podsiadla M.

Annals of Animal Science. Supplement

|

2003

|

nr 1

14

Fattening performance and carcass meatiness in PI x [PLW x PL] pigs fed mixtures with different protein levels

63%

Frankiewicz A., Urbaniak M., Lyczynski A., Przybecka I., Skrzypczak I.

Roczniki Naukowe Zootechniki

|

2000

|

tom 27

|

nr 4

15

Selected traits of Polish pedigree pigs - progress in the carcass meat deposition and meat quality

63%

Rozycki M.

Animal Science Papers and Reports. Supplement

|

2003

|

tom 21

|

nr 1

16

Quality of pigs' raw material from mass population depending on hot carcass weight of fatteners

63%

Krzecio E., Kocwin-Podsiadla M.

Annals of Animal Science. Supplement

|

2003

|

nr 1

17

Pig meatiness and physical properties of lard

63%

Pospiech E., Borzuta K., Grzeskowiak E., Grzes B.

Annals of Animal Science. Supplement

|

2002

|

nr 2

18

The use of modified skin slice with subcutaneous fat and carcass weight without this slice for the prediction of meatiness and fatness in young slaughter turkeys

51%

Bochno R., Brzozowski W., Michalik D., Murawska D.

Polish Journal of Natural Sciences

|

2005

|

tom 18

39-49

19

Modna sylwetka

51%

Bedowska M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1996

|

nr 10

11-12

20

Verification of regression equations for estimating pork carcass meatiness using CGM, IM-03, Fat-O-Meat'er II and UltraForm 300 devices

51%

Lisiak D., Borzuta K., Janiszewski P., Magda F., Grzeskowiak E., Strzelecki J., Powalowski K., Lisiak B.

Annals of Animal Science

|

2012

|

tom 12

|

nr 4

Ograniczanie wyników

Jak daleko do Europy? - czyli troche o miesnosci swin

Factors influencing physiological phosphorus content in pork meat

The impact of value of daily gains of body weight on meat content of pigs of different breeds

Relation between Ava I polymorphism within the estrogen receptor gene [ESR] and meatiness in Polish Large White boars

Characteristic of selected genes controlling meat quality in pigs. A review

Application of ridge regression to estimate the meatiness of goose carcasses

Influence of pig meatiness on pork meat quality

Ocena miesnosci i kwalifikacja tusz wieprzowych

Relationships between carcass slaughter value and meat quality and chemical composition traits in PIC hybrid porkers

Analysis of relationships between carcass traits of Polish Large White and Polish Landrace pigs and belly meat content