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001-es BibID:	BIBFORM112973
035-os BibID:	(WOS)000280866200001 (Scopus)77955988542
Első szerző:	Salmi, Btissam
Cím:	Meta-analysis of the effect of the halothane gene on 6 variables of pig meat quality and on carcass leanness / B. Salmi, L. Trefan, J. Bloom-Hansen, J. P. Bidanel, A. B. Doeschl-Wilson, C. Larzul
Dátum:	2010
ISSN:	0021-8812
Megjegyzések:	Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss, whereas carcass quality is often characterized by lean percentage. A meta-analysis of findings relating to 3,530 pigs reported in 23 publications was carried out to assess the effects of the halothane gene, sex, breed, and slaughter weight of animals on 7 selected variables: pH at 45 min postmortem, ultimate pH, reflectance (L-value), redness (a-value), yellowness (b-value), drip loss, and lean percentage. Two statistical methods were used in the meta-analysis: the method of effect size and the better known random effects model. The method of effect size was associated with Markov chain Monte Carlo techniques for implementing Bayesian hierarchical models to avoid the problems of limited data and publication bias. The results of our meta-analysis showed that the halothane genotype had a significant effect on all analyzed pork quality variables. Between-study variance was evaluated with the Cochran (1954) Q-test of heterogeneity. Meta-regression was used to explain this variance, with covariates such as breed, sex, slaughter weight, and fasting duration being integrated into different regression models. The halothane gene effect was associated with the breed effect only for the following variables: L-value, b-value, and drip loss. Slaughter weight contributed significantly only to the explanation of differences in ultimate pH between homozygous genotypes. In response to inconsistencies reported in the literature regarding the difference between the genotypes NN and Nn, results of the meta-analysis showed that the difference between these 2 genotypes was significant for all the analyzed variables except the a-value.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Journal Of Animal Science. - 88 : 9 (2010), p. 2841-2855. -
További szerzők:	Trefán László (1969-) (biostatisztikus, bioinformatikus) Bloom-Hansen, J. Bidanel, J. P. Doeschl-Wilson, Andrea Larzul, Catherine
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM112861
035-os BibID:	(WOS)000287118900001 (Scopus)78651261360
Első szerző:	Trefán László (biostatisztikus, bioinformatikus)
Cím:	Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork / L. Trefan, L. Bünger, J. Bloom-Hansen, J. A. Rooke, B. Salmi, C. Larzul, C. Terlouw, A. Doeschl-Wilson
Dátum:	2011
ISSN:	0309-1740
Megjegyzések:	Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 ?g/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Meat Science. - 87 : 4 (2011), p. 305-314. -
További szerzők:	Bünger, Lutz Bloom-Hansen, J. Rooke, John A. Salmi, Btissam Larzul, Catherine Terlouw, Claudia Doeschl-Wilson, Andrea
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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