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001-es BibID:	BIBFORM112974
035-os BibID:	(Scopus)84355162065 (WOS)000299983800011
Első szerző:	Salmi, Btissam
Cím:	Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality / B. Salmi, L. Trefan, L. Bünger, A. Doeschl-Wilson, J. P. Bidanel, C. Terlouw, C. Larzul
Dátum:	2012
ISSN:	0309-1740
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. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24 h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Meat Science. - 90 : 3 (2012), p. 584-598. -
További szerzők:	Trefán László (1969-) (biostatisztikus, bioinformatikus) Bünger, Lutz Doeschl-Wilson, Andrea Bidanel, J. P. Terlouw, Claudia Larzul, Catherine
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM112978
035-os BibID:	(Scopus)85063828788 (WOS)000286919000007
Első szerző:	Trefán László (biostatisztikus, bioinformatikus)
Cím:	Meta-analysis of effects of dietary vitamin E and post slaughter storage conditions on changes of redness (a*) of pork / Laszlo Trefan, Lutz Bünger, John Rooke, Jesper Blom-Hansen, Btissam Salmi, Catherine Larzul, Claudia Terlouw, Andrea Doeschl-Wilson
Dátum:	2010
Megjegyzések:	A meta-analysis was carried out to quantify the effects of dietary vitamin E and storage conditions on colour changes of pork from M. longissimus dorsi. After standardisation procedures, redness of pork (CIE colour specification a), one of the most important objective colour attributes, was used as an indicator for colour changes in this analysis. The analysis was based on results from five experiments, which met selection criteria. Analysis of changes of other objective colour attributes, lightness (L) and yellowness (b) was not possible due to lack of published data. The statistical analysis (using mixed models) found significant effects of tissue ?-tocopherol concentration in M. longissimus dorsi, simplified supplemented vitamin E levels as well as storage time and storage light on redness of pork and its changes over time. The relationship between redness and ?-tocopherol concentration was found to be linear, and between redness and storage time was non-linear (third degree polynomial) in one model. This model suggested that an increase of 1 ?g of ?-tocopherol in the muscle led to an expected increase a value of 0.11. Another model identified significant interactions about 0.28 between ?-tocopherol concentration and storage time in late storage periods. A third model found a significant difference of -0.48 between predicted a* values at lower (?50 IU/kg feed) and higher supplemented vitamin E levels (?100 IU/kg feed). The models predicted an initial increase for 3 days, a stable period for 5 days and then a decrease for a* values over storage time. The a* values were significantly lower by about 1.4 when samples were exposed to light in the models, the effect of light found to be constant over time. Further studies, carried out with standardized methods, are needed to increase the predictive power of the derived models and to validate the models for other muscles.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Archiv Tierzucht. - 53 : 5 (2010), p. 564-577. -
További szerzők:	Bünger, Lutz Rooke, John A. Blom-Hansen, Jesper Salmi, Btissam Larzul, Catherine Terlouw, Claudia Doeschl-Wilson, Andrea
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat DOI
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001-es BibID:	BIBFORM112863
Első szerző:	Trefán László (biostatisztikus, bioinformatikus)
Cím:	Meta-analysis of effects of gender in combination with carcass weight and breed on pork quality / L. Trefan, A. Doeschl-Wilson, J. A. Rooke, C. Terlouw, L. Bünger
Dátum:	2013
ISSN:	0021-8812
Megjegyzések:	Meta-analysis was performed to quantify the effects of gender in combination with carcass weight and breed on pork quality. Altogether published results from 43 references were used. The traits analyzed were pH at 45 min (pH45min) and pH at 24 h (pH24hr) postmortem, objective color attributes lightness (L), redness (a), and yellowness (b; CIE color system), color and marbling scores, drip loss, intramuscular fat content (IMF), and backfat thickness (P2), as well as sensory scores of juiciness and tenderness. Data for 2 muscle types, LM and Musculus semimembranosus (SMM), were used for the analysis. Swine genders were defi ned as intact/entire male (EM), surgically castrated male (SM), immunocastrated male (IM), and entire female (EF). After standardization of scaled traits (color, marbling scores, juiciness, tenderness) and accounting for cold carcass weight (CW), statistical analysis was performed using mixed models where breed was included as random effect. The analysis found a general effect of gender on each trait and multiple comparisons identifi ed signifi cant differences among the individual genders for L (lightness), marbling scores, IMF, P2 in LM, and pH24hr in SMM. For these traits, when genders were grouped into gender categories as "castrates" (IM, SM) and "natural genders" (EM, EF), signifi cant differences were found among estimates related to these categories. Furthermore, signifi cant differences were found between castrates and individual gender types, indicating that castrated animals statistically segregated regarding their pork quality and regardless of type of castration. Pork of SM/EM animals has been found to be the fattest/leanest and there is indication that IM pork has the lightest meat color. Carcass weight dependence was found to be nonlinear (quadratic) for a, P2, and marbling scores, and linear for b and color scores in LM and pH24hr in SMM. The analysis identifi ed signifi cant breed effects for all traits, with large variation in the actual magnitudes (~10 to 100%) of breed effects among individual traits. The established CW dependencies of pork quality traits in combination with the other infl uencing factors investigated here provides pork producers with the opportunity to achieve desired pork quality targets for a wide range of CW (~30 to 150 kg) under standard indoor-rearing conditions.
Tárgyszavak:	Agrártudományok Élelmiszertudományok magyar nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Journal Of Animal Science. - 91 : 3 (2013), p. 1480-1492. -
További szerzők:	Doeschl-Wilson, Andrea Rooke, John A. Terlouw, Claudia Bünger, Lutz
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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