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.
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.
3. Administration of selected probiotic mixture improves body weight gain and meat fatty acid composition of creole goats. N. Taboada et al.
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.
5. Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopy A. Ali et al.
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.
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
8. Transcriptome profile of skeletal muscle using different sources of dietary fatty acids in male pigs S. Fanalli et al.
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.
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.
11. Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming S. Botelho-Fontela et al.
12. Comprehensive genome-wide analysis of genetic loci and candidate genes associated with litter traits in purebred Berkshire pigs of Korea J. Park
13. The Effect of rs80860411 Polymorphism on Fattening, Slaughter, and Pork Quality Traits in Polish Large White and Pulawska Breeds A. Antonyk et al.
14. Ligilactobacillus salivarius MP100 as an Alternative to Metaphylactic Antimicrobials in Swine: The Impact on Production Parameters and Meat Composition C. Alba et al.
15. Genome-Wide Epistatic Interaction Networks Affecting Feed Efficiency in Duroc and Landrace Pigs P. Banerjee et al.
16. Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market M. Ali et al.
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.
18. Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs L. Paura et al.
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.
20. The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas) G. Frunză et al.
21. Long-matured cured meats from Poland and Europe compared – An overview R. Waraczewski et al.
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
23. Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties J. Wołoszyn et al.
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.
25. Quality and Processability of Meat in Polish Native Pigs – A Review K. Szulc et al.
26. Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies V. Razmaitė et al.
27. Bioactive Compounds of Porcine Hearts and Aortas May Improve Cardiovascular Disorders in Humans I. Chernukha et al.
28. Traditional meat preparations in the Balkans region D. Trbovic et al.
29. Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork J. Zagorska et al.
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.
31. Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intake J. Horodyska et al.
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.
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.
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.
35. Native Pig Breeds as a Source of Biodiversity—Breeding and Economic Aspects A. Kasprzyk & A. Walenia
36. Fats Extracted from Oil Press Cakes, Fish Meat, and Chicken Hearts as Potential CoQ10 Supplements C. Semeniuc et al.
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.
38. Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats A. Milczarek
39. Detection of genetic variants between different Polish Landrace and Puławska pigs by means of RNA‐seq analysis K. Piórkowska et al.
40. Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality M. Halagarda et al.
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.
42. Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics J. Ramiro et al.
43. Transcriptome Profiling Reveals Genetic Basis of Muscle Development and Meat Quality Traits in Chinese Congjiang Xiang and Landrace Pigs J. Yang et al.
44. Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen V. Razmaitė et al.
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
46. Effect of Knotweed in Diet on Physiological Changes in Pig P. Maděra et al.
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.
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.
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.
50. A comprehensive transcriptome analysis of skeletal muscles in two Polish pig breeds differing in fat and meat quality traits K. Piórkowska et al.
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.
52. Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred G. Siemiński et al.
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.
54. Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs P. Nevrkla et al.
55. Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat O. Murariu et al.