[
AMSA Meat Color Measurement Guide (2012). American Meat Science Association.
]Search in Google Scholar
[
AOAC (2004). Official Methods of Analysis, 18th ed. Arlington, VA, USA: Association of Official Analytical Chemists.
]Search in Google Scholar
[
Baryłko-Piekielna N., Matuszewska I. (2014). Sensory food testing. Basics-Methods-Applications (in Polish). Wyd. Nauk. PTTŻ, Kraków.
]Search in Google Scholar
[
Bussieres D. (2018). Impact of hybrid rye (Brasetto) on finisher pig performance, carcass and meat quality. J. Anim. Sci., 96, Suppl. 2: 140–141.
]Search in Google Scholar
[
Cervantes-Pahm S.K., Liu Y., Stein H.H. (2014 a). Digestible indispensable amino acid score (DIAAS) and digestible amino acids in eight cereal grains. Brit. J. Nutr., 111: 1663–1673.
]Search in Google Scholar
[
Cervantes-Pahm S.K., Liu Y., Stein H.H. (2014 b). Comparative digestibility of energy and nutrients and fermentability of dietary fibrin eight cereal grains fed to pigs. J. Sci. Food Agri., 94: 841–249.
]Search in Google Scholar
[
Chapman B., Salomon D., Dyson C., Blackley K. (2015). Triticale production and utilization manual. Spring and winter triticale for grain, forage and value-added. Alberta Agric. Food Rural Develop., http://www1.agric.gov.ab.ca/Sdepartment/deptdocs.Nsf/all/fed10538.
]Search in Google Scholar
[
Collective work (2006). Editors. Flaczyk E., Górecka D., Korczak J. Towaroznawstwo produktów spożywczych (in Polish). Wydawnictwo Akademii Rolniczej, Poznań, Poland.
]Search in Google Scholar
[
Collective work (2011). Meat science and technology basis (in Polish). SGGW, Warszawa, Poland.
]Search in Google Scholar
[
Collective work (2015). Current dietary value of pork and its importance in the diet and impact on consumer health (in Polish). Polski Związek Hodowców i Producentów Trzody Chlewnej POLSUS, Warszawa, Poland.
]Search in Google Scholar
[
Della Casa G., Bochicchio D., Faeti V., Marchetto G., Poletti E., Rossi A., Panciroli A., Mordenti A.L., Bronga N. (2010). Performance and fat quality of heavy pigs fed maize differing in linoleic acid content. Meat Sci., 84: 152–158.
]Search in Google Scholar
[
Directive EU 2010/63/EU on the protection of animals used for scientific purposes.
]Search in Google Scholar
[
EU Council No 1308/2013 establishing a common organization of the markets in agricultural products.
]Search in Google Scholar
[
FAO (1984). WHO Food Standards.
]Search in Google Scholar
[
Faisant N., Planchot V., Kozlowski F., Pacouret M., Colonna P., Champ M. (1995). Resistant starch determination adapted to products containing high level of resistant starch. Sci. Alimentaire, 15: 83–89.
]Search in Google Scholar
[
Ferguson L.R. (2010). Meat and cancer. Meat Sci., 84: 308–313. Grau R., Hamm R. (1952). Eine einfache Methode zur Bestimmung der Wasserbindung in Fleisch. Fleischwirtschaft, 4: 295–297.
]Search in Google Scholar
[
Grześkowiak E., Borzuta K., Obiedziński M. (2002). Fatty acid content of pork depending on swine genotype. Ann. Anim. Sci., 2: 95–100.
]Search in Google Scholar
[
Grześkowiak E., Borzuta K., Strzelecki J., Lisiak D. (2004). Effect of APC premix added on slaughter value and fat quality of four crossbred fatteners. Roczn. Inst. Przem. Mięsn. Tł., XLI: 85–93.
]Search in Google Scholar
[
Grześkowiak E., Tratwal Z., Borzuta K., Zając P., Lisiak D., Strzelecki J. (2008). Investigation on the effect on the addition to feed of preparation oil flax on slaughter value and carcass meat and fat quality. Roczn. Inst. Przem. Mięs. Tł., XLVI: 7–20.
]Search in Google Scholar
[
ISO 1442 (2000). Meat and meat products. Determination of water content.
]Search in Google Scholar
[
ISO 1444 (2000). Meat and meat products. Determination of free fat content.
]Search in Google Scholar
[
Kasprowicz-Potocka M. (2018). Rye – nonimportant feeding raw material (in Polish). Trzoda Chlewna, 8: 40–42.
]Search in Google Scholar
[
Lisiak D., Grześkowiak E., Borzuta K., Raj S., Janiszewski P., Skiba G. (2013). Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality and fatty acid profile in pig. Czech J. Anim. Sci., 58: 497–511.
]Search in Google Scholar
[
Makarska E., Gruszecka D., Gardzielewska A. (2007). The content of alkylesoreinals and trypsin inhibitors activity in translocational rye strains and parental components Secale cereale (L.) and Dasypyrum villosum (L.) P. Candargy. Ann. Univ. Mariae Curie-Skłodowska, Lublin, LXII: 117–121.
]Search in Google Scholar
[
Micek P. (2008). Nutritional usefulness to ruminants of grain of Polish cereal species and cultivars. Rozprawy, Zeszyt 326, Wyd. UR, Kraków.
]Search in Google Scholar
[
Myrie S.B., Bertolo R.F., Saner W., Ball R.O. (2008). Effect of common antinutritive factors and fibrous feedstuffs in pig diets on amino acid digestibilities with special emphasis on threonine. J. Anim. Sci., 86: 609–619.
]Search in Google Scholar
[
NPPC (2000). Requirements in pork composition and quality assessment procedures.
]Search in Google Scholar
[
PN-75/A-04018. Meat and meat products. Determination of protein content by Khejdahl method.
]Search in Google Scholar
[
PN-EN ISO 5509 (1996). Animal and vegetable fats and oils – Preparation of methyl esters of fatty acids.
]Search in Google Scholar
[
Pohja N.S., Niinivaara F.P. (1957). Die Bestimmung der Wasserbindung des Fleischesmittels der Konstantdruckmethodes. Fleischwirtschaft, 9: 193–195.
]Search in Google Scholar
[
Pospiech E. (2000). Diagnosing of the meat quality defects (in Polish). Gosp. Mięsna, 4: 68–71.
]Search in Google Scholar
[
Pugliese C., Sirtori F. (2012). Quality of meat and meat products produced from southern European pig breeds. Meat Sci., 90: 511–518.
]Search in Google Scholar
[
Regulation (2015) Regulation of January 15. 2015, on the protection of animals used for scientific or educational purposes.
]Search in Google Scholar
[
Robertson J.B., Van Soest P.J. (1981). The detergent system of analysis and its application to human foods. In: The analysis of dietary fibre in food, James W.P.T., Theander O. (eds). Marcell Dekker, New York, pp. 123–157.
]Search in Google Scholar
[
Schwarz T., Kuleta W., Turek A., Tuz R., Nowicki J., Rudzki B., Bartolewski P.M. (2015). Assessing the efficiency of using a modern hybrid rye cultivar for pig fattening with emphasis on production costs and carcass quality. Anim. Prod. Sci., 55: 467–473.
]Search in Google Scholar
[
Sevillano C.A., Nicolaicius C.V., Molist F., Pijlman J., Bergsman R. (2018). Effect of feeding cereals – alternative ingredients diets or corn-soybean meal diets on performance and carcass characteristics of growing – finishing gilts and boars. J. Anim. Sci., 96: 4780–4788.
]Search in Google Scholar
[
Stein H.H., Lagos L.V., Casas G.A. (2016). Nutritional value of feed ingredients of plant origin fed to pigs. Anim. Feed Sci. Tech., 218: 33–69.
]Search in Google Scholar
[
Turyk Z., Osek M., Milczarek A., Janocha A. (2015). Meat chemical composition and blood serum lipids of pigs fed mixtures containing barley or triticale. Roczn. Nauk. PTZ, 2: 71–79.
]Search in Google Scholar
[
Van Soest P.J., Robertson J.B., Lewis B.A. (1991). Methods for dietary fibre, neutral detergent fibre and non-starch polysaccharides in relation to animal nutrition. J. Dairy Sci., 74: 3583–3597.
]Search in Google Scholar
[
Wajda S., Daszkiewicz T., Borzuta K. (2004). Quality of pork carcasses of different weights (in Polish). Zesz. Nauk. Prz. Hod., 72: 185–191.
]Search in Google Scholar
[
Whitney M.H., Shurson G.C., Johnston L.J., Wulf D.M., Shanks B.C. (2006).Growth performance and carcass characteristic of growerfinisher pigs fed high quality corn distillers dried grain with solubles originating from modern Midwestern ethanol plant. J. Anim. Sci., 84: 3357–3368.
]Search in Google Scholar
[
Woods V.B., Fearon A.M. (2009). Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs. A review. Livest. Sci., 126: 1–20.
]Search in Google Scholar
