[Alonso A., Campo M.M., Provincial L. Roncales P., Beltran J.A. (2010). Effect of protein level in commercial diets on pork meat quality. Meat Sci., 85: 7–14.]Search in Google Scholar
[AOAC (2007). Association of Official Analytical Chemists. Official Methods of Analysis. 19th Edition, Arlington.]Search in Google Scholar
[Aranceta J., Pérez-Rodrigo C. (2012). Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: A systematic review. Br. J. Nutr., 107: 8–22.]Search in Google Scholar
[Arjin C., Souphannavong C., Norkeaw R., Chaiwang N., Mekchay S., Sartsook A., Thongkham M., Yosen T., Ruksiriwanich W., Sommano S.R., Sringarm K. (2021). Effects of dietary perilla cake supplementation in growing pig on productive performance, meat quality, and fatty acid profiles. Animals, 11: 3213.]Search in Google Scholar
[Badr S.E.A., Abdelfattah M.S., El-Sayed S.H., Abd El-Aziz A.S.E., Sakr D.M. (2014). Evaluation of anticancer, antimycoplasmal activities and chemical composition of guar (Cyamopsis tetragonoloba) seeds extract. Res. J. Pharm. Biol. Chem. Sci., 5: 413–423.]Search in Google Scholar
[Biondi L., Luciano G., Cutello D., Natalello A., Mattioli S., Priolo A., Lanza M., Morbidini L., Valenti B. (2020). Meat quality from pigs fed tomato processing waste. Meat Sci., 159: 107940.]Search in Google Scholar
[Cameron N.D., Enser M., Nute G.R., Whittington F.M., Penman J.C., Fisken A.C., Perry M.A., Wood J.D. (2000). Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Sci., 55: 187–195.]Search in Google Scholar
[Chiofalo B., Lo Presti V., D'Agata A., Rao R., Ceravolo G., Gresta F. (2018). Qualitative profile of degummed guar (Cyamopsis tetragonoloba L.) seeds grown in a Mediterranean area for use as animal feed. J. Anim. Physiol. Anim. Nutr., 102: 260–267.]Search in Google Scholar
[Conner S.R. (2002). Characterization of guar meal for use in poultry rations. PhD Dissertation, Texas A&M University, College Station, TX, USA.]Search in Google Scholar
[Cromwell G.L. (2000). Utilization of soy products in swine diets. In: Soy in animal nutrition, Drackley J.K. (ed.). FASS: Savoy, IL, USA, pp: 258–282.]Search in Google Scholar
[Cromwell G.L., Azain M.J., Adeola O., Baidoo S.K., Carter S.D., Crenshaw T.D., Kim W.S., Mahan D.C., Miller P.S., Shannon M.C. (2011). Corn distillers dried grains with solubles in diets for growing finishing pigs. A cooperative study. J. Anim. Sci., 89: 2801–2811.]Search in Google Scholar
[Cyamopsis Biotech (India) Pvt. Ltd. (2015). Sirsa, India. Retrieved from www.guarprotein.com.]Search in Google Scholar
[Dannenberger D., Nuernberg K., Nuernberg G., Priepke A. (2012). Different dietary protein and pufa interventions alter the fatty acid concentrations, but not the meat quality, of porcine muscle. Nutrients, 4: 1237–1246.]Search in Google Scholar
[Decker E.A., Park Y. (2010). Healthier meat products as functional foods. Meat Sci., 86: 49–55.]Search in Google Scholar
[Fiedorowicz-Szatkowska E., Sobotka W., Stanek M. (2017). Fattening performance and the nutritional value of meat from finishing pigs fed diets containing different sources of vegetable protein. J. Elem., 22: 1235–1242.]Search in Google Scholar
[Gatta D., Russo C., Giuliotti L., Mannari C., Picciarelli P., Lombardi L., Giovannini L., Ceccarelli N. (2013). Influence of partial replacement of soya bean meal by faba beans or peas in heavy pigs diet on meat quality, residual anti-nutritional factors and phytoestrogen content. Arch. Anim. Nutr., 67: 235–247.]Search in Google Scholar
[Gutierrez O., Zhang C., Cartwright A.L., Carey J.B., Bailey C.A. (2007). Use of guar byproducts in high-production laying hen diets. Poultry Sci., 86: 1115–1120.]Search in Google Scholar
[Guo X., Tang R., Wang W., Liu D., Wang K. (2011). Effects of dietary protein/carbohydrate ratio on fat deposition and gene expression of peroxisome proliferator activated receptor γ and heart fatty acid-binding protein of finishing pigs. Livest. Sci., 140: 111–116.]Search in Google Scholar
[Guzmán P., Saldaña B., Cámara L., Mateos G.G. (2016). Influence of soybean protein source on growth performance and nutrient digestibility of piglets from 21 to 57 days of age, Anim. Feed Sci. Technol., 222: 75–86.]Search in Google Scholar
[Hăbeanu M., Gheorghe A., Ropotă M., Toma S.M., Marin M. (2018). Changes in fatty acids composition of longissimus dorsi muscle, brain, liver and heartas effect to hempseed addition in pigs feeding. AgroLife Sci. J., 7: 61–67.]Search in Google Scholar
[Hasan M.S., Humphrey R.M., Yang Z., Crenshaw M.A., Brett J., Liao S.F. (2020). Effects of dietary inclusion of GuarPro F-71 on the growth performance and nutrient metabolism in young growing pigs. J. Appl. Anim. Nutr., 8: 143–149.]Search in Google Scholar
[Griel A.E., Kris-Etherton P.M. (2006). Beyond saturated fat: The importance of the dietary fatty acid profile on cardiovascular disease. Nutr. Rev., 64: 257–262.]Search in Google Scholar
[Grau R., Hamm R. (1953). Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. Naturwissenschaften, 40: 29–30.]Search in Google Scholar
[Heo P.S., Lee S.W., Kim D.H., Lee K.H., Kim Y.Y. (2009). Various levels of guar meal supplementation on growth performance and meat quality in growing-finishing pigs. J. Anim. Sci., 87, E-Suppl. 2: 144.]Search in Google Scholar
[Humphrey R.M., Yang Z., Hasan M.S., Crenshaw M.A., Brett J., Rude B.J., Bubba Burch H.B., Liao S.F. (2018). Amino acid profile of Guarpro F-71, a potential protein source for swine and other agricultural animals in the United States. J. Anim. Sci., 96: 275–276.]Search in Google Scholar
[Janiszewski P., Grześkowiak E., Lisiak D., Borys B., Borzuta K., Pospiech E., Poławska E. (2016). The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids. Meat Sci., 111: 161–167.]Search in Google Scholar
[Karpiesiuk K., Kozera W., Bugnacka D., Falkowski J. (2013). Effect of rearing system conditions of fatteners on meat quality and profile of fatty acids in m. Longissimus dorsi (in Polish). Żywność. Nauka. Technologia. Jakość, 88: 39–50.]Search in Google Scholar
[Karpiesiuk K., Bugnacka D., Jarocka B., Kozera W., Woźniakowska A. (2018). The effect of partial replacement of soybean meal protein with guar (Cyamopsis tetragonoloba) meal protein on the cost-effectiveness of pig fattening. Ann. Warsaw Univ. Life Sci., 57: 341–348.]Search in Google Scholar
[Karpiesiuk K., Kozera W., Bugnacka D., Penkowski A., Falkowski J., Woźniakowska A., Jarocka B. (2019). The effect of feeding and rearing system on the physicochemical properties of pork. J. Elem., 24: 923–934.]Search in Google Scholar
[Kołacz R., Korniewicz A., Dobrzański Z., Bykowski P., Kołacz D., Korniewicz D. (2004). Effect of dietary fish and rapeseed oils on sensory and physicochemical characteristics of pigs m. longissimus dorsi and fatty acid composition. J. Anim. Feed Sci., 1: 143–152.]Search in Google Scholar
[Kouba M., Enser M., Whittington F.M., Nute G.R., Wood J.D. (2003). Effect of a high-linolenic acid diet on lipogenic activities, fatty acid composition and meat quality in the growing pig. J. Anim. Sci., 81: 1967–1979.]Search in Google Scholar
[McDonald D.E., Pethick D.W., Pluske J.R., Hampson D.J. (1999). Adverse effects of soluble non-starch polysaccharide (guar gum) on piglet growth and experimental colibacillosis immediately after weaning. Res. Vet. Sci., 67: 245–250.]Search in Google Scholar
[Mensink R.P., Zock P.L., Kester A.D., Katan M.B. (2003). Effects of dietary fatty acids and carbohydrates on the ratio of serum total HDL cholesterol and on serum lipids and apolipoproteins: A meta-analysis of 60 controlled trials. Am. J. Clin. Nutr., 77: 1146–1155.]Search in Google Scholar
[Milczarek A., Osek M. (2016). Partial replacement of soybean with low-tannin faba bean varieties (Albus or Amulet): Effects on growth traits, slaughtering parameters and meat quality of puławska pigs. Ann. Anim. Sci., 16: 477–487.]Search in Google Scholar
[Monin G., Larzul C., Le Roy P., Culioli J., Mourot J., Rousset-Akrim S., Talmant A., Touraille C., Sellier P. (1999). Effects of Halothane genotype and slaughter weight on texture of pork. J. Anim. Sci., 77: 408–415.]Search in Google Scholar
[Okorski A., Polak-Śliwinska M., Karpiesiuk K., Pszczółkowska A., Kozera W. (2017). Real time PCR: A good tool to estimate mycotoxin contamination in pig diets. World Mycotoxin J., 10: 219–228.]Search in Google Scholar
[Okorski A., Milewska A., Pszczółkowska A., Karpiesiuk K., Kozera W., Dąbrowska J.A., Radwińska J. (2022). Prevalence of Fusarium fungi and deoxynivalenol levels in winter wheat grain in different climatic regions of Poland. Toxins, 14: 102.]Search in Google Scholar
[Otto G., Roehe R., Looft H., Thoelking L., Kalm E. (2004). Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs. Meat Sci., 68: 401–409.]Search in Google Scholar
[Pach F., Nagel F. (2018). Replacing the substitute – guar meal as an alternative for non-genetically modified soybean meal in the nutrition of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792). Aquac. Nutr., 24: 666–672.]Search in Google Scholar
[Pedersen C., Boersma M.G., Stein H.H. (2017). Digestibility of energy and phosphorus in ten samples of distillers dried grains with solubles fed to growing pigs. J. Anim. Sci., 85: 1168–1176.]Search in Google Scholar
[Pig Nutrient Requirements (1993). Omnitech Press, Warszawa.]Search in Google Scholar
[PN-ISO 3496:2000 (2000). Mięso i przetwory mięsne. Oznaczanie zawartości hydroksyproliny.]Search in Google Scholar
[Prandini A., Sigolo S., Morlacchini M., Cerioli C., Masoero F. (2011). Pea (Pisum sativum) and faba bean (Vicia faba L.) seeds as protein sources in growing-finishing heavy pig diets: effect on growth performance, carcass characteristics and on fresh and seasoned Parma ham quality. Ital. J. Anim. Sci., 10: 176–183.]Search in Google Scholar
[Saeed M., Hassan F.U., Shah Q.A., Arain M.A., El-Hack M.E.A., Alagawany M., Dhama K. (2017). Practical application of guar (Cyamopsis tetragonoloba l. Taub.) meal in poultry nutrition. Adva. Anim. Vet. Sci., 5: 491–499.]Search in Google Scholar
[Schwarz T., Przybyło M., Zapletal P., Turek A., Pabiańczyk M., Bartlewski P.M. (2021). Effects of using corn dried distillers' grains with solubles (cDDGS) as a partial replacement for soybean meal on the outcomes of pig fattening, pork slaughter value and quality. Animals, 11: 2956.]Search in Google Scholar
[Smet S., Vossen E. (2016). Meat: The balance between nutrition and health. A review. Meat Sci., 120: 145–156.]Search in Google Scholar
[Świątkiewicz M., Olszewska A., Grela E.R., Tyra M. (2021). The effect of replacement of soybean meal with corn dried distillers grains with solubles (cDDGS) and differentiation of dietary fat sources on pig meat quality and fatty acid profile. Animals, 11: 1277.]Search in Google Scholar
[Warnants N., van Oeckel M.J., Boucque C. (1996). Incorporation of dietary polyunsaturated fatty acid in pork tissues and its implications for the quality of the end products. Meat Sci., 1–2: 125–144.]Search in Google Scholar
[Wood J.D., Richardson R.J., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R., Enser M. (2003). Effects of fatty acids on meat quality: a review. Meat Sci., 66: 21–32.]Search in Google Scholar
[World Cancer Research Fund/American Institute for Cancer Research Food, nutrition, physical activity, and the prevention of cancer: A global perspective American Institute for Cancer Research, Washington D.C. (2007). pp. 517.]Search in Google Scholar
[Wu G., Bazer W.F. (2019). Application of new biotechnologies for improvements in swine nutrition and pork production. J. Anim. Sci. Biotech., 10: 1–16.]Search in Google Scholar
[Żak G., Tyra M., Różycki M. (2009). Meatiness and fatness traits of polish large white and polish landrace pigs differing in fattening traits. Ann. Anim. Sci., 9: 299–306.]Search in Google Scholar
[Żak G., Pieszka M., Migdał W. (2014). Level of fatty acids, selected quality traits of longissimus dorsi and semimembranosus muscles and their relationship with fattening and slaughter performance in polish landrace pigs. Ann. Anim. Sci., 14: 417–427.]Search in Google Scholar
[Żegarska Z., Jaworski J., Borejszo Z. (1991). Ocena zmodyfikowanej metody Peiskera otrzymania estrów metylowych kwasów tłuszczowych (in Polish). Acta Academ. Agric. Technic. Olstenensis, 24: 25–33.]Search in Google Scholar
