Results 51 to 60 of about 146 (95)

Genetic parameters and trends for litter size in Black Slavonian pigs

open access: yes, 2012
Genetic progress in litter size in local pig breeds is limited mainly due to low heritability and inbreeding depression. After increase of population size of Black Slavonian (BS) pig breed in recent years, there is opportunity to renew a breeding programme including some new breeding goals related to litter size.
Luković, Zoran   +5 more
openaire   +2 more sources

Describing variability in pig genes involved in coronavirus infections for a One Health perspective in conservation of animal genetic resources. [PDF]

open access: yesSci Rep, 2021
Bovo S   +31 more
europepmc   +1 more source

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. [PDF]

open access: yesToxins (Basel), 2021
Lešić T   +8 more
europepmc   +1 more source

Breed identification and authentication of Black Slavonian pigs by DNA analysis [PDF]

open access: yes, 2017
Istraživanje je provedeno na 107 životinja od kojih je bilo 50 svinja crne slavonske pasmine (CS), 15 PIC hibrida, 12 pietrena (P), 10 topigsa (TP), 10 velikih jorkšira (J), 5 landrasa (L) i 5 duroka (D). Od ukupno analiziranih 100 svinja crne slavonske pasmine kod kojih smo odredili genotip MC1R gena odabrano je 30 životinja homozigota za crnu boju ...
openaire  

Ochratoxin A: Carryover from animal feed into livestock and the mitigation strategies. [PDF]

open access: yesAnim Nutr, 2021
Ganesan AR   +6 more
europepmc   +1 more source

Influence of carcass weight on distribution of tissues of heavy black slavonian pigs

open access: yesStočarstvo
The Black Slavonian pig is the breed that is mostly grown for the production of dry cured products, and in the research carried out so far, the quality of the meat of this breed has been examined the most. In this research, the leanness of Black Slavonian pigs raised in a semi-open housing system was examined, as well as the influence of warm carcass ...
Raguž, Nikola   +2 more
openaire   +1 more source

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages. [PDF]

open access: yesFoods, 2020
Lešić T   +9 more
europepmc   +1 more source

Home - About - Disclaimer - Privacy