Found 3 results
Filters: Author is Y.Z. Jiang  [Clear All Filters]
Y. Z. Jiang, Zhu, L., Tang, G. Q., Li, M. Z., Jiang, A. A., Cen, W. M., Xing, S. H., Chen, J. N., Wen, A. X., He, T., Wang, Q., Zhu, G. X., Xie, M., and Li, X. W., Carcass and meat quality traits of four commercial pig crossbreeds in China, vol. 11, pp. 4447-4455, 2012.
AOAC (1990). Official Methods of Analysis. 5th edn. Association of Official Analytical Chemists, Washington.   Barton-Gade PA (1987). Meat and fat quality in boars, castrates and gilts. Livest. Prod. Sci. 16: 187-196.   Bejerholm C and Barton-Gade PA (1986). Effect of Intramuscular Fat Level on Eating Quality in Pig Meat. Proceedings of the 32nd European Meeting of Meat Research Workers, Ghent, 389-391.   Bennet GL, Tess WM, Dickerson GE and Johnson RK (1983). Simulation of breed and crossbreeding effects on costs of pork production. J. Anim. Sci. 56: 801-813.   Cameron ND (1990). Genetic and phenotypic parameters for carcass traits, meat and eating quality traits in pigs. Livest. Prod. Sci. 26: 119-135.   Cesar AS, Silveira AC, Freitas PF, Guimaraes EC, et al. (2010). Influence of Chinese breeds on pork quality of commercial pig lines. Genet. Mol. Res. 9: 727-733. PMid:20449804   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.   den Hertog-Meischke MJ, van Laack RJ and Smulders FJ (1997). The water-holding capacity of fresh meat. Vet. Q. 19: 175-181. PMid:9413116   DeVol DL, McKeith FK, Bechtel PJ, Novakofski J, et al. (1988). Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66: 385-395.   Edwards SA, Wood JD, Moncrieff CB and Porter SJ (1992). Comparison of the Duroc and Large White as terminal sire breeds and their effect on pig meat quality. Anim. Prod. 52: 289-297.   Ginté B and Vigilijus J (2008). The influence of muscle fibre area on pork quality. Vet. Ir Zootec. T. 42: 34-37.   Gispert M, Font IF, Gil M, Velarde A, et al. (2007). Relationships between carcass quality parameters and genetic types. Meat Sci. 77: 397-404. PMid:22061793   Jiang YZ and Li XW (2012). The status and outlook of the pig production market in the world. Chin. J. Anim. Sci. 48: 22-27.   Jiang YZ, Zhu L, Li XW and Si T (2011). Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition. Animal 5: 1485-1492. PMid:22440295   Jiang YZ, Zhu L, Li FQ and Li XW (2012). Carcass composition and meat quality of indigenous Yanan pigs of China. Genet. Mol. Res. 11: 166-173. PMid:22370883   Jones GF (1998). Genetic Aspects of Comestication, Common Breeds and Their Origin. In: The Genetics of the Pig (Rothschild MF and Ruvinsky A, eds.). CAB International, Wallingford, 38-45.   Klosowska D and Fiedler I (2003). Muscle fibre types in pigs of different genotypes in relation to meat quality. Anim. Sci. 21 (Suppl 1): 49-60.   Lan YH, McKeith FK, Novakofski J and Carr TR (1993). Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhu x Yorkshire pigs. J. Anim. Sci. 71: 3344-3349. PMid:8294286   Latorre MA, Lázaro R, Gracia MI, Nieto M, et al. (2003a). Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight. Meat Sci. 65: 1369-1377.   Latorre MA, Medel P, Fuentetaja A, Lázaro R, et al. (2003b). Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs. Anim. Sci. 77: 33-45.   Latorre MA, Pomar C, Faucitano L, Gariépy C, et al. (2008). The relationship within and between production performance and meat quality characteristics in pigs from three different genetic lines. Livest. Sci. 115: 258-267.   Lawrie RA (2005). Ciência da Carne. 6ª ed. 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. Genet. Sel. Evol. 17: 133-152. PMid:22879190 PMCid:2713914   Miao ZG, Wang LJ, Xu ZR, Huang JF, et al. (2009). Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace. Animal 3: 468-473. PMid:22444318   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   NPPC (2000). Pork Composition and Quality Assessment Procedures. 1st edn. National Pork Producers Council, Des Moines.   Oliver MA, Gou P, Gispert M and Diestre A (1994). Comparison of five types of pig crosses II. Fresh meat quality and sensory characteristics of dry cured ham. Livest. Prod. Sci. 40: 179-185.   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.   Sellier P (1998). Genetics of Meat and Carcass Traits. In: The Genetics of the Pig (Rothschild MF and Ruvinsky A, eds.). CAB International, Wallingford, 38-45.   van der Wal PG, de Vries AG and Eikelenboom G (1995). Predictive value of slaughterhouse measurements of ultimate pork quality in seven halothane negative Yorkshire populations. Meat Sci. 40: 183-191.   van Laack RL, Kauffman RG, Sybesma W, Smulders FJ, et al. (1994). Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle? Meat Sci. 38: 193-201.   Verónica A, María del Mar C, Sonia E, Pedro R, et al. (2009). Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. Meat Sci. 81: 209-217. PMid:22063984   Wood JD, Enser M, Moncrieff CB and Kempster AJ (1988). Effects of Carcass Fatness and Sex on the Composition and Quality of Pigmeat. Proceedings of 34th International Congress of Meat Science and Technology, Brisbane, 562-564. PMid:3373174   Xiao R-J, Xu Z-R and Chen H-L (1999). Effects of ractopamine at different dietary protein levels on growth performance and carcass characteristics in finishing pigs. Anim. Feed Sci. Technol. 79: 119-127.   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 (1995). Survival, body weights, feed efficiency, and carcass traits of 3/4 white composite and 1/4 Duroc, 1/4 Meishan, 1/4 Fengjing, or 1/4 Minzhu pigs. J. Anim. Sci. 73: 3534-3542. PMid:8655426   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