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This study was designed to evaluate Duroc (DU) crossing for Carso dry-cured ham production. One hundred fifty-four pigs (81 females and 73 castrates) of four different genotypes, pure Landrace pigs (LAN), offspring of LAN females crossed with Large White (LW) males (LWxLAN), offspring of LAN females crossed with DU males (DUxLAN), and offspring of LWxLAN(More)
The effect of increasing either age alone through feed restriction, or both age and weight at slaughter, on the quality of the longissimus dorsi muscle (LM) was investigated. Starting at 83 days of age and 32 kg, 80 pigs were allotted within litter to four experimental groups. All pigs were free of RYR1 mutated gene. Pigs were fed either ad libitum (A100,(More)
The ability to predict meat drip loss by using either near infrared spectra (SPECTRA) or different meat quality (MQ) measurements, such as pH(24), Minolta L(∗), a(∗), b(∗), along with different chemometric approach, was investigated. Back propagation (BP) and counter propagation (CP) artificial neural networks (ANN) were used and compared to PLS (partial(More)
The effect of adding hydrolysable tannins to the diet of fattening boars was studied. Performance, reproductive organ weights, salivary gland morphology, boar taint compounds and skatole metabolism were evaluated. At 123 days of age and 52 ± 6 kg liveweight, 24 Landrace × Large White boars were assigned within a litter to four treatment groups: control (T0(More)
Dynamics of myofiber differentiation/maturation in porcine skeletal muscle is associated with domestication, breeding and rearing conditions. This study was aimed to comparatively elucidate the age-dependent myosin heavy chain (MyHC) isoform expression and transition pattern in domestic and wild pig (WP) skeletal muscle from birth until adulthood. Domestic(More)
Meta-analytical approach was used to quantitatively synthesize the effect of immunocastration on growth, carcass, meat quality, reproductive organs and boar taint compounds. Altogether, 41 papers were collected for effect size (θ) calculation and the comparisons were made with entire males (EM) and surgical castrates (SC). The data for reproductive organs(More)
The effect of increasing both weight and age or age alone through feed restriction on muscle longissimus dorsi histological characteristics were studied in relation to fresh and cooked meat quality. Starting at 83 days (32 kg) 80 crossbred Duroc × (Large White×Landrace) barrows were allotted within litter to 4 experimental groups (A100, R100, A130, R130).(More)
This study reviews the factors of pig production that impact the quality of dry-cured ham. When processing is standardized, the quality of the final dry-cured product is primarily determined by the quality of the meat before curing (green ham). This has been defined as the aptitude for seasoning and is determined by the green ham weight, adipose tissue(More)
The aim of the present study, the third in a series of three papers, is to show the effects of PRKAG3 and CAST gene polymorphisms on the quality traits of the Slovenian dry-cured ham "Kraški pršut" and their interaction with ham producers. Significant interaction of polymorphisms with producer in the case of salt content, lipid oxidation (PRKAG3 Ile199Val),(More)
The capability of near infrared (NIR) spectroscopy was examined for the purposes of quality control of the traditional Slovenian dry-cured ham "Kraški pršut." Predictive models were developed for moisture, salt, protein, non-protein nitrogen, intramuscular fat and free amino acids in biceps femoris muscle (n = 135). The models' quality was assessed using(More)