55 citations as recorded by crossref.

1. Administration of Selected Probiotic Mixture Improves Body Weight Gain and Meat Fatty Acid Composition of Creole Goats N. Taboada et al. https://doi.org/10.2139/ssrn.4050358
2. Influence of the Processing on Composition, Protein Structure, and Techno-Functional Properties of Pork Byproduct Isolates Produced by Isoelectric Precipitation and Ultrafiltration–Diafiltration U. Berthelot et al. https://doi.org/10.1021/acsfoodscitech.5c00734
3. Administration of selected probiotic mixture improves body weight gain and meat fatty acid composition of creole goats. N. Taboada et al. https://doi.org/10.1016/j.fbio.2022.101836
4. Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry A. Pinelli-Saavedra et al. https://doi.org/10.1080/1828051X.2019.1568839
5. Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopy A. Ali et al. https://doi.org/10.1038/s41538-025-00664-9
6. Effect of Gender and Muscle Type on Fatty Acid Profile, Sanogenic Indices, and Instrumental and Sensory Analysis of Flemish Giant Rabbit Meat G. Frunză et al. https://doi.org/10.3390/agriculture13122265
7. Meat quality and fatty acid profile in M. longissimus lumborum et thoracis in Prestice Black-Pied pigs fed with linseed diet P. NEVRKLA & E. VÁCLAVKOVÁ https://doi.org/10.56093/ijans.v90i3.102530
8. Transcriptome profile of skeletal muscle using different sources of dietary fatty acids in male pigs S. Fanalli et al. https://doi.org/10.1007/s10142-023-00997-2
9. Influence of feed substitution with acorns on fattening performance, carcass characteristics, and meat composition of Prestice Black-Pied pigs finished in a conventional indoor system J. Belkova et al. https://doi.org/10.1080/23311932.2023.2220182
10. Differences in Fatty Acid Profile and Physical-Chemical Composition of Slavonska slanina—Dry Cured Smoked Bacon Produced from Black Slavonian Pig and Modern Pigs K. Latin et al. https://doi.org/10.3390/ani12070924
11. Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming S. Botelho-Fontela et al. https://doi.org/10.3390/ani14010102
12. Comprehensive genome-wide analysis of genetic loci and candidate genes associated with litter traits in purebred Berkshire pigs of Korea J. Park https://doi.org/10.5713/ab.24.0046
13. The Effect of rs80860411 Polymorphism on Fattening, Slaughter, and Pork Quality Traits in Polish Large White and Pulawska Breeds A. Antonyk et al. https://doi.org/10.3390/ani15142090
14. Ligilactobacillus salivarius MP100 as an Alternative to Metaphylactic Antimicrobials in Swine: The Impact on Production Parameters and Meat Composition C. Alba et al. https://doi.org/10.3390/ani13101653
15. Genome-Wide Epistatic Interaction Networks Affecting Feed Efficiency in Duroc and Landrace Pigs P. Banerjee et al. https://doi.org/10.3389/fgene.2020.00121
16. Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market M. Ali et al. https://doi.org/10.5851/kosfa.2020.e79
17. Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter J. Parada et al. https://doi.org/10.1155/2024/6658120
18. Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs L. Paura et al. https://doi.org/10.11118/actaun201967051189
19. Fatty acid and amino acid profiles in muscle longissimus lumborum et thoracis of the indigenous Prestice Black-Pied pig breed in comparison with a commercial pig hybrid P. Nevrkla et al. https://doi.org/10.1080/1828051X.2023.2206415
20. The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas) G. Frunză et al. https://doi.org/10.3390/foods14020310
21. Long-matured cured meats from Poland and Europe compared – An overview R. Waraczewski et al. https://doi.org/10.1016/j.meatsci.2023.109336
22. Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems J. Kilar & A. Kasprzyk https://doi.org/10.3390/foods10102290
23. Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties J. Wołoszyn et al. https://doi.org/10.1016/j.psj.2019.10.026
24. RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism J. Horodyska et al. https://doi.org/10.1186/s12864-018-5175-y
25. Quality and Processability of Meat in Polish Native Pigs – A Review K. Szulc et al. https://doi.org/10.2478/aoas-2024-0027
26. Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies V. Razmaitė et al. https://doi.org/10.3390/foods13050798
27. Bioactive Compounds of Porcine Hearts and Aortas May Improve Cardiovascular Disorders in Humans I. Chernukha et al. https://doi.org/10.3390/ijerph18147330
28. Traditional meat preparations in the Balkans region D. Trbovic et al. https://doi.org/10.1088/1755-1315/854/1/012100
29. Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork J. Zagorska et al. https://doi.org/10.3390/ani12091138
30. Effects of anti-gonadotropin-releasing factor vaccination and administration age on the meat characteristics of pork loins from finishing gilts D. Kotatha et al. https://doi.org/10.1016/j.vas.2025.100498
31. Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intake J. Horodyska et al. https://doi.org/10.1016/j.meatsci.2017.11.021
32. Machine learning-enabled fatty acid quantification and classification of pork from autochthonous breeds using low-field 1H NMR spectroscopic data J. Ramiro et al. https://doi.org/10.1016/j.foodcont.2024.110753
33. Effect of partially replacing corn with sugar cane molasses on blood parameters and composition of the M. longissimus thoracis of growing pigs V. Peripolli et al. https://doi.org/10.1590/1809-6891v24e-74872e
34. Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality J. Seo et al. https://doi.org/10.5187/jast.2023.e21
35. Native Pig Breeds as a Source of Biodiversity—Breeding and Economic Aspects A. Kasprzyk & A. Walenia https://doi.org/10.3390/agriculture13081528
36. Fats Extracted from Oil Press Cakes, Fish Meat, and Chicken Hearts as Potential CoQ10 Supplements C. Semeniuc et al. https://doi.org/10.1007/s12649-024-02449-9
37. Efeito da substituição parcial do milho por melaço de cana-de-açúcar sobre parâmetros sanguíneos e a composição do músculo longissimus thoracis de suínos em crescimento V. Peripolli et al. https://doi.org/10.1590/1809-6891v24e-74872p
38. Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats A. Milczarek https://doi.org/10.3390/ani11123342
39. Detection of genetic variants between different Polish Landrace and Puławska pigs by means of RNA‐seq analysis K. Piórkowska et al. https://doi.org/10.1111/age.12654
40. Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality M. Halagarda et al. https://doi.org/10.3390/su10113885
41. Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham T. de Carvalho et al. https://doi.org/10.1016/j.meatsci.2024.109572
42. Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics J. Ramiro et al. https://doi.org/10.1016/j.jfca.2024.106173
43. Transcriptome Profiling Reveals Genetic Basis of Muscle Development and Meat Quality Traits in Chinese Congjiang Xiang and Landrace Pigs J. Yang et al. https://doi.org/10.3390/metabo15070426
44. Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen V. Razmaitė et al. https://doi.org/10.3390/ani11041103
45. The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts P. Nevrkla & E. Vaclavkova https://doi.org/10.17221/42/2019-VETMED
46. Effect of Knotweed in Diet on Physiological Changes in Pig P. Maděra et al. https://doi.org/10.3390/agriculture11020169
47. Comparison of Growth Performance, Carcass Properties, Fatty Acid Profile, and Genes Involved in Fat Metabolism in Nanyang and Landrace Pigs J. Zhang et al. https://doi.org/10.3390/genes15020186
48. Influence of the sex and type of tissue on the basic chemical composition and the content of minerals in the sirloin and offal of fattener pigs M. Babicz et al. https://doi.org/10.1139/cjas-2018-0085
49. Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage N. Stanišić et al. https://doi.org/10.5194/aab-59-159-2016
50. A comprehensive transcriptome analysis of skeletal muscles in two Polish pig breeds differing in fat and meat quality traits K. Piórkowska et al. https://doi.org/10.1590/1678-4685-gmb-2016-0101
51. Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market M. Czerwonka et al. https://doi.org/10.3390/foods13101571
52. Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred G. Siemiński et al. https://doi.org/10.3390/ani13152408
53. Physico-chemical composition of the <i>musculus longisimus dorsi</i> of different breeds and crossbreeds with the same nutrition and breeding P. Haščík et al. https://doi.org/10.5219/scifood.118
54. Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs P. Nevrkla et al. https://doi.org/10.11118/actaun201866030701
55. Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat O. Murariu et al. https://doi.org/10.3390/nu15041061