Publications

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2011
A. C. P. Silveira, Freitas, P. F. A., César, A. S. M., César, A. S. M., Antunes, R. C., Guimarães, E. C., Batista, D. F. A., and Torido, L. C., Influence of the halothane gene (HAL) on pork quality in two commercial crossbreeds, vol. 10, pp. 1479-1489, 2011.
ABIPECS (Associação Brasileira da Indústria Produtora e Exportadora de Carne Suína) (2008). Produção Mundial de Carne Suína. Available at [http://www.abipecs.org.br/pt/estatisticas/mundial/producao-2.html]. Accessed August 26, 2010. Angerami CN (2004). Influência do Genótipo, Sexo e Peso de Abate na Composição da Carcaça e nas Características de Qualidade da Carne Suína. Master’s thesis, Universidade de São Paulo, Piracicaba. Antunes RC (1997). O Efeito do Genótipo HAL Sobre o Rendimento de Carne em Partes da Carcaça de Suínos Cruzados. Masters thesis, Universidade Federal de Uberlândia, Uberlândia. Antunes RC (2002). Efeito das Linhas Maternas e Paternas do Genótipo HAL e do Aminoácido Sintético Taurina Sobre a Qualidade da Carne de Suínos. Doctoral thesis, Universidade Federal de Uberlândia, Uberlândia. Antunes RC, Borges M, Goulart Filho LR, Franco MM, et al. (2001). Uma nova metodologia para estimar o rendimento de carne magra na carcaça de suínos de maneira rápida, simples e confiável. Rev. Tec. Carnes 3: 27-32. Bastos RG, Federizzi J, Deschamps JC, Cardellino RA, et al. (2001). Efeito do gene do estresse suíno sobre características de quantidade e qualidade de carcaça. Rev. Bras. Zootec. 30: 37-40. Baulain U, Kohler P, Kallweit E and Brade W (2000). Intramuscular Fat Content in Some Native German Pig Breeds. European Association for Animal Production Publication, Zurich, 181-184. Culau POV, López J, Rubensam JM, Lopes RFF, et al. (2002). A contribuição do gene Halotano sobre as características de qualidade da carne suína. Ciênc. Rural 32: 115-119. doi:10.1590/S0103-84782002000100020 De Smet S, Pauwels H, Vervaeke L, Demeyer D, et al. (1995). Meat and carcass quality of heavy muscled Belgian slaughter pigs as influenced by halothane sensitivity and breed. Anim. Sci. 61: 109-114. doi:10.1017/S1357729800013588 De Smet SM, Pauwels H, De Bie S, Demeyer DI, et al. (1996). Effect of halothane genotype, breed, feed withdrawal, and lairage on pork quality of Belgian slaughter pigs. J. Anim. Sci. 74: 1854-1863. PMid:8856440 De Smet S, Bloemen H, Voorde GV, Spincemaille G, et al. (1998). Meat and carcass quality in two pig lines of different stress-susceptibility genotype and their crosses. Anim. Sci. 66: 441-447. doi:10.1017/S1357729800009590 Fávero JA and Belláver C (2007). Produção de Carne de Suínos. Available at [http://www.cnpsa.embrapa.br/sgc/sgc_arquivos/palestras_q7t2f5k.pdf]. Accessed August 26, 2010. Franco MM, Antunes RC, Borges M and Gourlart LR (2008). Influence of breed, sex and growth hormone and halothane genotypes on carcass composition and meat quality traits in pigs. J. Muscle Foods 19: 34-49. doi:10.1111/j.1745-4573.2007.00098.x Henckel P, Karlsson A, Jensen MT, Oksbjerg N, et al. (2002). Metabolic conditions in porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolism. Meat Sci. 62: 145-155. doi:10.1016/S0309-1740(01)00239-X Hermesh S, Luxford BG and Grasser HU (2000). Genetic parameters for lean meat yield, meat quality, reproduction and feed efficiency traits for Australian pigs: 2. Genetic relationships between production, carcase and meat quality traits. Livest. Prod. Sci. 65: 249-259. doi:10.1016/S0301-6226(00)00151-2 Lawrie RA (1958). Physiological stress in relation to dark-cutting beef. J. Sci. Food Agr. 9: 721-727. doi:10.1002/jsfa.2740091106 Lunsdtröm K, Essén-Gustavsson B, Rundgren M, Edfors-Lilja I, et al. (1989). Effect of halothane genotype on muscle metabolism at slaughter and its relationship with meat quality: a within-litter comparison. Meat Sci. 25: 251-263. doi:10.1016/0309-1740(89)90043-0 Ministério da Agricultura e Abastecimento (1998). Manual de Procedimentos Analíticos. Colégio Brasileiro de Nutrição Animal. Compêndio Brasileiro de Alimentação Animal, Brasília. Murray A (1994). Genetic mutation not answer to PSE problem. Int. Pigletter 14: 1-2. NPPC (National Pork Producers Council) (2000). Pork Composition and Quality Assessment Procedures. Des Moines, Iowa. Peloso JV (1999). Qualidade da Carne. Rev. Suinocult. Ind.138: 138-139. Rosenvold K, Laerke HN, Jensen SK, Karlsson AH, et al. (2002). Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress. Meat Sci. 62: 485-496. doi:10.1016/S0309-1740(02)00045-1 Russo V, Nanni CL and Dall’olio S (1994). Effect of the Halothane Gene in Heterozygote Pigs on Ham Meat Quality. Proceedings of 40th International Congress of Meat Science and Technology, The Hague, 45. Sather AP and Jones SDM (1996). The effect of genotype on feedlot performance, carcass composition, and lean meat quality from commercial pigs. Can. J. Anal. Sci. 76: 507-516. doi:10.4141/cjas96-077 Sather AP, Jones SDM and Tong AKW (1991). Halothane genotype by weight interactions on pig meat quality. Can. J. Anal. Sci. 71: 645-658. doi:10.4141/cjas91-080 Schäfer A, Rosenvold K, Purslow PP, Andersen HJ, et al. (2002). Physiological and structural events post mortem of importance for drip loss in pork. Meat Sci. 61: 355-366. doi:10.1016/S0309-1740(01)00205-4 Schworer D, Hofer A and Lorenz D (2000). Selection Progress of Intra-Muscular Fat in Swiss Pig Production. European Association for Animal Production Publication, Zurich, 69-72. Simpson SP, Weeb AJ and Dick S (1987). Evaluation of large white and Duroc boars as terminal sires under two different feeding regimes. Anim. Prod. 45: 111-116. doi:10.1017/S0003356100036692 Statsoft IEST (2007) Tulsa, StatSoft. Available at [http://www.statsoft.com/textbook/stathome.html]. Accessed August 26, 2010. Tam LG, Berg EP and Gerrard DE (1998). Effect of halothane genotype on porcine meat quality and myoglobin antioxidation. Meat Sci. 49: 41-53. doi:10.1016/S0309-1740(97)00105-8 Zhu LG and Brewer MS (2002). Effects of pH and temperature on metamyoglobin solubility in a model system. Meat Sci. 61: 419-424. doi:10.1016/S0309-1740(01)00215-7
2010
A. S. M. César, César, A. S. M., Silveira, A. C. P., Freitas, P. F. A., Guimarães, E. C., Batista, D. F. A., Torido, L. C., Meirelles, F. V., and Antunes, R. C., Influence of Chinese breeds on pork quality of commercial pig lines, vol. 9, pp. 727-733, 2010.
Antunes RC, Pita FVC, Franco MM and Goulart Filho ELR (2002). The racial composition of the maternal line and the Hal genotype influence on the meat quality of the pigs slaughtered from 90 to 110 kg of weight live. Ars Vet. 18: 33-42.   AOAC (1996). Official Methods of Analysis of AOAC International. 16th edn. Vol. 2. AOAC Int., Arlington.   Associação Brasileira de Indústrias Processadoras e Exportadoras de Carne Suína (ABIPECS) (2007). Associação Brasileira de Indústrias Processadoras e Exportadoras de Carne Suína. Available at [http://www.Abipecs.com.br]. Accessed February 22, 2009.   Ayres M, Ayres M Jr, Ayres DL and Santos AS (2007). BioEstat 5.0. Aplicações Estatísticas nas Áreas das Ciências Bio- Médicas. Sociedade Civil de Mamirauá, Belém.   Berg E (Editor) (2000). Pork Composition and Quality Assessment Procedures. National Pork Producers Council and American Meat Science Association, Des Moines.   Brewer MS, Jensen J, Sosnicki AA, Fields B, et al. (2002). The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat Sci. 61: 249-256. http://dx.doi.org/10.1016/S0309-1740(01)00190-5   Claeys E, De Smet S, Demeyer D, Geers R, et al. (2001). Effect of rate of pH decline on muscle enzyme activities in two pig lines. Meat Sci. 57: 257-263. http://dx.doi.org/10.1016/S0309-1740(00)00100-5   den Hertog-Meischke MJ, van Laack RJ and Smulders FJ (1997). The water-holding capacity of fresh meat. Vet. Q. 19: 175-181. http://dx.doi.org/10.1080/01652176.1997.9694767 PMid:9413116   Edwards DB, Bates RO and Osburn WN (2003). Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures. J. Anim. Sci. 81: 1895-1899. PMid:12926770   Fang M and Andersson L (2006). Mitochondrial diversity in European and Chinese pigs is consistent with population expansions that occurred prior to domestication. Proc. Biol. Sci. 273: 1803-1810. http://dx.doi.org/10.1098/rspb.2006.3514 PMid:16790414 PMCid:1634785   Giuffra E, Kijas JM, Amarger V, Carlborg O, et al. (2000). The origin of the domestic pig: independent domestication and subsequent introgression. Genetics 154: 1785-1791. PMid:10747069 PMCid:1461048   Hsieh CY, Rothschild MF and Christian LL (1991). Reproduction, growth and carcass performance of Chinese pigs and their crosses. Iowa State University Swine Research Reports, Ames, 23-26. ASL-855.   Lawrie RA (2005). Ciência da Carne. 6th edn. Artmed, Porto Alegre.   Legault C, Sellier P, Caritez JC, Dando P, et al. (1985). L'expérimentation sur le porc chinois en France. II: Performances de production en croisement avec les races européennes [Experiments with Chinese pigs in France. II. Productive performance in crosses in European breeds]. Genet. Sel. Evol. 17: 133-152. http://dx.doi.org/10.1186/1297-9686-17-1-133 PMid:22879190 PMCid:2713914   Leroy P, Monin O, Elsen JM, Cortiez JC, et al. (1996). Effect of the RN Gene on Technological and Sensory Meat Quality in Linebred Pigs with Hampshire as Terminal Sire. In: 47th Annual Meeting of the European Association for Animal Production, 25-29 August 1996, Lillehammer.   Monin G and Ouali A (1991). Muscle Differentiation and Meat Quality. In: Developments in Meat Science (Ralston L, ed.). Elsevier Applied Science, London. 89-138.   Newcom DW, Stalder KJ, Baas TJ, Goodwin RN, et al. (2004). Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle. J. Anim. Sci. 82: 2264-2268. PMid:15318723   Nguyen NH, McPhee CP and Trout GR (2006). Responses in carcass lean pH at 24 hours post-mortem in lines of Large White pigs selected for growth rate on a fixed ration over a set time. Livest. Sci. 100: 84-90. http://dx.doi.org/10.1016/j.livprodsci.2005.07.005   Nii M, Hayashi T, Mikawa S, Tani F, et al. (2005). Quantitative trait loci mapping for meat quality and muscle fiber traits in a Japanese wild boar x Large White intercross. J. Anim. Sci. 83: 308-315. PMid:15644501   Okumura N, Kurosawa Y, Kobayashi E, Watanobe T, et al. (2001). Genetic relationship amongst the major non-coding regions of mitochondrial DNAs in wild boars and several breeds of domesticated pigs. Anim. Genet. 32: 139-147. http://dx.doi.org/10.1046/j.1365-2052.2001.00757.x PMid:11493262   Porter V (1993). Pigs: A Handbook to the Breeds of the World. Cornell University, New York.   Schäfer A, Rosenvold K, Purslow PP, Andersen HJ, et al. (2002). Physiological and structural events post mortem of importance for drip loss in pork. Meat Sci. 61: 355-366. http://dx.doi.org/10.1016/S0309-1740(01)00205-4   Tan FJ, Morgan MT, Ludas LI, Forrest JC, et al. (2000). Assessment of fresh pork color with color machine vision. J. Anim. Sci. 78: 3078-3085. PMid:11132822   Watanabe T, Hayashi Y, Kimura J, Yasuda Y, et al. (1986). Pig mitochondrial DNA: polymorphism, restriction map orientation, and sequence data. Biochem. Genet. 24: 385-396. http://dx.doi.org/10.1007/BF00499094 PMid:3017295   Young LD (1992). Effects of Duroc, Meishan, Fengjing, and Minzhu boars on carcass traits of first-cross barrows. J. Anim. Sci. 70: 2030-2037. PMid:1644675   Young LD (1998). Survival, body weights, feed efficiency, and carcass traits of 7/8 White Composite and 1/8 Duroc, 1/8 Meishan, 1/8 Fengjing, or 1/8 Minzhu pigs. J. Anim. Sci. 76: 1550-1558. PMid:9655574   Zhang S, Knight TJ, Stalder KJ, Goodwin RN, et al. (2007). Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle. J. Anim. Sci. 85: 583-591. http://dx.doi.org/10.2527/jas.2006-239 PMid:17060410