[Alonso V., Campo Mdel M., Provincial L., Roncalés P., Beltrán J. A. (2010). Effect of protein level in commercial diets on pork meat quality. Meat Sci., 85 (1): 7-14.]Search in Google Scholar
[Cai W., Casey D. S., Dekkers J. C. (2008). Selection response and genetic parameters for residual feed intake in Yorkshire swine. J. Anim. Sci., 86 (2): 287-298.]Search in Google Scholar
[Candek-Potokar M., Zlender B., Lefaucheur L., Bonneau M. (1998). Effects of age and/or weight at slaughter on longissimus dorsi muscle: biochemical traits and sensory quality in pigs. Meat Sci., 48: 287-300.]Search in Google Scholar
[Czarniecka-Skubina E., Przybylski W., Jaworska D., Wachowicz I., Niemyjski S. (2007). Quality profile of pork meat with varying contents of intramuscular fat. Żywność. Nauka. Technologia. Jakość, 6 (55): 285-294.]Search in Google Scholar
[Damon M., Louveau I., Lefaucher L., Lebret B., Vincent A., Leroy P., Sanchez M. P., Herpin P., Gondret F. (2006). Number of intramuscular adipocytes and fatty acid binding protein-4 content are significant indicators of intramuscular fat level in crossbred Large White x Duroc. J. Anim Sci., 84: 1083-1092.]Search in Google Scholar
[Fernandez X., Monin G., Talmant A., Mourot J., Lebret B. (1999). Influence of intramuscular fat content on the quality of pig meat. 2. Consumer acceptability of m. longissimus lumborum. Meat Sci., 53: 67-72.]Search in Google Scholar
[Gil F., López-Albors O., Vázquez J. M., Latorre R., Ramírez-Zarzosa G., Moreno F. (2001). The histochemical profiles of fibre types in porcine skeletal muscle. Histol. Histopathol., 16 (2): 439-442.]Search in Google Scholar
[Goodpaster B. H., Stenger V. A., Boada F., McKolanis T., Davis D., Ross R., Kelley D. E. (2004). Skeletal muscle lipid concentration quantified by magnetic resonance imaging. Am. J. Clin. Nutr., 79 (5): 748-754.]Search in Google Scholar
[Heyer A., Lebret B. (2007). Compensatory growth response in pigs: Effects on growth performance, composition of weight gain at carcass and muscle levels, and meat quality. J. Anim. Sci., 85: 769-778.]Search in Google Scholar
[Koćwin-Podsiadła M., Krzęcio E., Przybylski W. (2006). Pork quality and methods of its evaluation - a review. Pol. J. Food Nutr. Sci., 15/56 (3): 217-222.]Search in Google Scholar
[Lonergan S. M., Huff-Lonergan E., Rowe L. J., Kuhlers D. L., Jungst S. B. (2001). Selection for lean growth efficiency in Duroc pigs influences pork quality. J. Anim. Sci., 79 (8): 2075-2085.]Search in Google Scholar
[Newcom D. W., Baas T. J., Mabry J. W., Goodwin R. N. (2002). Genetic parameters for pork carcass components. J. Anim. Sci., 80 (12): 3099-3106.]Search in Google Scholar
[Newcom D. W., Bass T. J., Schwab C. R., Stalder K. J. (2005). Genetic and phenotypic relationship between individual subcutaneous backfat layers and percentage of longissimus intramuscular fat in Duroc swine. J. Anim. Sci., 83: 316-323.]Search in Google Scholar
[Pang W. J., Bai L., Yang G. S. (2006). Relationship among H-FABP gene polymorphism, intramuscular fat content, and adipocyte lipid droplet content in main pig breeds with different genotypes in western China. Acta Genet. Sin., 33, 6: 515-524.]Search in Google Scholar
[Schwab C. R., Baas T. J., Stalder K. J., Mabry J. W. (2006). Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine. J. Anim. Sci., 84: 1577-1583.]Search in Google Scholar
[Schwab C. R., Baas T. J., Stalder K. J., Mabry J. W. (2007). Deposition rates and accretion patterns of intramuscular fat, loin muscle area, and backfat of Duroc pigs sired by boars from two time periods. J. Anim. Sci., 85 (6): 1540-1546.]Search in Google Scholar
[Suzuki K., Irie M., Kadowaki H., Shibata T., Kumagai M., Nishida A. (2005). Genetic parameter estimates of meat quality traits in Duroc pigs selected for average daily gain, longissimus muscle area, backfat thickness, and intramuscular fat content. J. Anim. Sci., 83: 2058-2065.]Search in Google Scholar
[Tyra M., Orzechowska B. (2006). Effect of age and growth rate on intramuscular fat content of the logissimus dorsi muscle in Polish Landrace and Pulawska pigs. Anim. Sci. (Suppl.), 1: 36-38.]Search in Google Scholar
[Tyra M., Ropka-Molik K. (2011). Effect of the FAB3 and LEPR gene polymorphism and expression levels on intramuscular fat (IMF) content and fat cover degree in pigs. Livest. Sci., 142: 114-120.]Search in Google Scholar
[Tyra M., Żak G. (2010). Characteristics of the Polish breeding population of pigs in terms of intramuscular fat (IMF) content of m. longissimus dorsi. Ann. Anim. Sci., 10 (3): 241-248.]Search in Google Scholar
[Villé H., Rombouts G., Van Hecke P., Perremans S., Maes G., Spincemaille G., Geers R. (1997). An evaluation of ultrasound and nuclear magnetic resonance spectroscopy to measure in vivo intramuscular fat content of longissimus muscle of pigs. J. Anim. Sci., 11: 2942-2949.]Search in Google Scholar
[Wijk H. J. van, Arts D. J., Matthews J. O., Webster M., Ducro B. J., Knol E. F. (2005). Genetic parameters for carcass composition and pork quality estimated in a commercial production chain. J. Anim. Sci., 83 (2): 324-333.]Search in Google Scholar
[Zhao S. M., Ren L. J., Chen L., Zhang X., Cheng M. L., Li W. Z., Zhang Y. Y., Gao S. Z. (2010). Differential expression of lipid metabolism related genes in porcine muscle tissue leading to different intramuscular fat deposition. Lipids, 44 (11): 1029-1037.]Search in Google Scholar