Results 51 to 60 of about 5,294 (215)
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh +3 more
wiley +1 more source
Sensory emphasis on pork quality related to the diet content of fermentable fibre-rich feedstuffs (chicory and lupine) with special emphasis on the effect on boar taint [PDF]
, 2007 Boar taint in entire male pork is caused by skatole and andros-tenone and other compounds such as indole. However, female pigs also pro-duce skatole and indole.
Byrne, Derek Victor +2 more
core
Insect Conservation and Diversity, Volume 19, Issue 3, Page 634-646, May 2026.Despite severe habitat loss, insect species richness, seasonal fluctuations in richness and temporal β‐diversity did not differ significantly among forests adjacent to the mudflow and reference sites. We found higher wet‐season species richness for ants, bees, butterflies and dung beetles, while termites showed no seasonal change; β‐diversity was ...
Frederico Neves +11 more
wiley +1 more source
Animal NutritionSkatole, a strong fecal odor substance, is generated through microbial degradation of tryptophan in the animal hindgut. It easily accumulates in adipose tissue and affects meat quality.
Yuqing Sun +9 more
doaj +1 more source
Effects of L-tryptophan, Fructan, and Casein on Reducing Ammonia, Hydrogen Sulfide, and Skatole in Fermented Swine Manure [PDF]
Asian-Australasian Journal of Animal Sciences, 2015 The effects of daily dietary Bacillus subtilis (Bs), and adding L-tryptophan, fructan, or casein to fecal fermentation broths were investigated as means to reduce the production of noxious gas during manure fermentation caused by ammonia, hydrogen ...
Q. K. Sheng +4 more
doaj +1 more source
Eating Quality of Pork from Entire Male Pigs after Dietary Supplementation with Hydrolysable Tannins
Animals, 2023 Boar taint is an unpleasant odour and flavour released during heat treatment of pork from uncastrated male pigs. The two main compounds responsible for boar taint are androstenone and skatole. Androstenone is a steroid hormone formed in the testis during
Ivan Bahelka +5 more
doaj +1 more source
Feeding driet chicory root to pigs decrease androstenone accumulation in fat by increasing hepatic 3β hydroxysteroid dehydrogenase expression [PDF]
, 2012 The present study investigated the in vivo effect of chicory root on testicular steroid concentrations and androstenone metabolizing enzymes in entire male pigs.
Brunius, Carl +3 more
core
Molecular bases of insect odorant receptor function: specificity and evolution
Biological Reviews, Volume 101, Issue 2, Page 1036-1049, April 2026.ABSTRACT Insect odorant receptors (ORs) are a class of chemoreceptors that insects use to detect volatile cues in their environment. In recent years, major advances in the field of structural biology have made it possible to obtain the first structures of insect ORs.
Zibo Li +5 more
wiley +1 more source
Foods, 2020 This study investigates the combined effect of immunocastration, dietary protein level (low, medium or high) and ractopamine hydrochloride supplementation (0 or 10 mg/kg) on the adipose concentrations of androstenone, skatole and indole in pigs, and ...
Tersia Needham +4 more
doaj +1 more source
Economics of boar taint prevention without surgical castration in the pork chain [PDF]
, 2010 An economic analyses of boar taint prevention without surgical castration is lacking. This paper explores currently feasible alternatives to surgical castration along the pork chain.
Backus, G.B.C. +3 more
core +1 more source