Results 41 to 50 of about 5,294 (215)

Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing Pigs

open access: yesAnimals, 2021
The ban on piglet castration without anaesthesia poses a challenge for the meat industry since alternatives ensuring the production of flawless pork have to be established.
Dana Carina Schubert   +4 more
doaj   +1 more source

Regulation of 3β-Hydroxysteroid Dehydrogenase/∆5-∆4 Isomerase: A Review [PDF]

open access: yes, 2013
This review focuses on the expression and regulation of 3β-hydroxysteroi ddehydrogenase/Δ5-Δ4 isomerase (3β-HSD), with emphasis on the porcine version. 3β-HSD is often associated with steroidogenesis, but its function in the metabolism of both steroids ...
Abbaszade   +121 more
core   +2 more sources

Gender-related differences in the formation of skatole metabolites by specific CYP450 in porcine hepatic S9 fractions

open access: yesAnimal, 2015
Higher accumulation of skatole in the fat of male pigs compared with female pigs might be due to gender-related differences in the rate of skatole degradation.
F. Borrisser-Pairó   +3 more
doaj   +1 more source

Feed interventions and skatole deposition [PDF]

open access: yes, 2012
Skatole produced in the large intestine of the pig and the testicular steroid androstenone are the main substances contributing to boar tainted meat from entire male pigs.
Jensen, Rikke Lassen
core  

Enzymatic Basis for the Oxidative Branch of Aromatic Amino Acid Fermentation Leading to p‐cresol Formation

open access: yesAdvanced Science, EarlyView.
In anaerobic bacteria, tyrosine serves as an electron donor in the oxidative Stickland fermentation branch, generating p‐hydroxyphenylacetate, ATP and reduced ferredoxin for decarboxylation into p‐cresol. ABSTRACT The phenolic metabolite p‐cresol is a byproduct of tyrosine fermentation by certain strictly anaerobic bacteria, including the human gut ...
Li Jiang   +15 more
wiley   +1 more source

Skatole pattern during the growth period 50 to 100 kg liveweight in entire male pigs of the crossbreed combinations YDxLYD and HxLYD kept in groups of entire male pigs or in groups with dominant female pigs [PDF]

open access: yes, 2005
1. Dominant females do not decrease the skatole and androstenone concentration in entire male pigs being dominated during the growth period from 50-100 kg liveweight (see fig. 1 and 3). 2.
Hansen, L.L.   +3 more
core  

Towards entire male pigs in Europe: a perspective from the Spanish supply chain [PDF]

open access: yes, 2016
In pig production, surgical castration is primarily performed to avoid boar taint and for management purposes. The European Commission plans to end surgical piglet castration voluntarily by 2018.
Avena, Maria   +7 more
core   +2 more sources

First Tetraploa Genome and Multi‐Omics Analysis Reveal Key Plant‐Microbe‐Soil Interactions for Salt Tolerance and Yield Improvement of Wheat

open access: yesPlant Biotechnology Journal, EarlyView.
ABSTRACT Salinity is a major threat to global agricultural productivity of staple crops such as wheat. Although microbial‐based solutions hold promise for alleviating salinity stress, practical implementation is hindered by insufficient mechanistic characterization of bioinoculants and their interactions with plants.
Cheng‐Wei Qiu   +6 more
wiley   +1 more source

The roles of different porcine cytochrome P450 enzymes and cytochrome b5A in skatole metabolism

open access: yesAnimal, 2012
Boar taint is the unfavourable odour and taste from pork fat, which results in part from the accumulation of skatole (3-methylindole, 3MI). The key enzymes in skatole metabolism are thought to be cytochrome P450 2E1 (CYP2E1) and cytochrome 2A (CYP2A ...
P. Wiercinska, Y. Lou, E.J. Squires
doaj   +1 more source

Effect of feeding fermentable fibrerich feedstuffs lupin and chicory prior to slaughter with special emphasis on the effect on chemical boar taint in organic entire male and female pigs and technological meat quality [PDF]

open access: yes, 2007
Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat.
Hansen, Laurits Lydehøj   +4 more
core  

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