Correlations among selected pork quality traits

E. Huff‐Lonergan, Tracey Baas, M. Malek, +3

Journal of Animal Science

GeneticsMeat QualitySpecific Quality TraitsBody CompositionFeed Additive +15

A molecular genome scan analysis to identify chromosomal regions influencing economic traits in the pig. II. Meat and muscle composition

Massoud Malek, Jack C. M. Dekkers, Hakkyo K. Lee, +4

Mammalian Genome

Animal PerformanceGenetic AnalysisGenotype-phenotype AssociationMuscle CompositionAnimal Science +12

Influence of lipid content on pork sensory quality within pH classification1

Steven M. Lonergan, Kenneth J. Stalder, E. Huff‐Lonergan, +4

Journal of Animal Science

Lipid AnalysisNutritionGeneticsPh ClassificationFood Analysis +17

Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets1

Peter J. Lammers, B. J. Kerr, Thomas Weber, +7

Journal of Animal Science

NutritionEducationMeat QualityExperimental NutritionBody Composition +15

Profile of biochemical traits influencing tenderness of muscles from the beef round

M. J. Anderson, Steven M. Lonergan, C. A. Fedler, +3

Meat Science

Animal PhysiologyAnimal PerformanceMuscle FunctionBody CompositionKinesiology +9

Effects of triticale-based diets on finishing pig performance and pork quality in deep-bedded hoop barns

Zebblin M. Sullivan, Mark S. Honeyman, Lance R. Gibson, +1

Meat Science

Animal PhysiologyNutritionEngineeringAnimal NutritionAnimal Science +10

Effects of dried distillers grains with solubles on carcass fat quality of finishing pigs1

J M Benz, Sara Linneen, Mike D Tokach, +6

Journal of Animal Science

NutritionAgricultural EconomicsEducationMeat QualityExperimental Nutrition +14

Amino acid digestibility and energy content of deoiled (solvent-extracted) corn distillers dried grains with solubles for swine and effects on growth performance and carcass characteristics1,2

J Y Jacela, Joel M DeRouchey, Steven S Dritz, +8

Journal of Animal Science

NutritionFood AnalysisAgricultural EconomicsGrain QualityCorn Distillers +17

Postmortem protein degradation is a key contributor to fresh pork loin tenderness123

Kelsey Carlson, Ken Prusa, C. A. Fedler, +5

Journal of Animal Science

NutritionPostmortem Protein DegradationPork Loin PhFood AnalysisPathology +19

Prevalence and relationships of sensory taint, 5α-androstenone and skatole in fat and lean tissue from the loin (Longissimus dorsi) of barrows, gilts, sows, and boars from selected abattoirs in the United States

Ken Prusa, H. Nederveld, P.L. Runnels, +3

Meat Science

Animal PhysiologyNutritionLean TissueAnimal PerformanceAnimal Study +9