{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,28]],"date-time":"2025-12-28T03:05:39Z","timestamp":1766891139610,"version":"build-2065373602"},"reference-count":83,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2023,10,4]],"date-time":"2023-10-04T00:00:00Z","timestamp":1696377600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FEDER\/COMPETE2020 program of the European Union","award":["POCI-01-0247-FEDER-072226","UIDB\/05183\/2020"],"award-info":[{"award-number":["POCI-01-0247-FEDER-072226","UIDB\/05183\/2020"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["POCI-01-0247-FEDER-072226","UIDB\/05183\/2020"],"award-info":[{"award-number":["POCI-01-0247-FEDER-072226","UIDB\/05183\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>This work aimed to examine the effects of sex on meat and fat quality traits from thirty Portuguese Alentejano (AL) pigs reared in outdoor conditions. These pigs were divided into three groups and fed ad libitum. From ~40 to 130 kg LW, castrated (C group) and intact animals (I and IExp) consumed commercial diets. Until slaughter (~160 kg), C and I pigs remained on commercial diets, and IExp changed to a more sustainable experimental diet with locally produced pulses and byproducts. Samples were collected from the Longissimus lumborum (LL), Psoas major (PM), and dorsal subcutaneous fat (DSF). At ~160 kg, the PM muscle of intact pigs presented lower intramuscular fat content than that of C pigs, while total collagen was higher. Additionally, PM myoglobin was lower and lightness (L*) was higher in intact pigs. Regarding DSF, moisture and total protein contents were higher and total lipids were lower in intact than in castrated pigs, while color parameters were not significantly different. Finally, antioxidant capacity measured in the LL muscle showed an overall lower value in intact pigs. However, lipid oxidation values were not significantly different between the experimental groups and only increased with storage time. Outdoor-reared intact AL pigs produced leaner and less saturated pork and fat compared to castrated ones. Despite the lower antioxidant activity observed in the LL muscles of intact pigs, the lipid oxidative stability of cooked meat was not different among the experimental groups.<\/jats:p>","DOI":"10.3390\/ani13193099","type":"journal-article","created":{"date-parts":[[2023,10,4]],"date-time":"2023-10-04T11:58:57Z","timestamp":1696420737000},"page":"3099","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Influence of Sex on Meat and Fat Quality from Heavy Alentejano Pigs Finished Outdoors on Commercial and High Fiber Diets"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3616-8406","authenticated-orcid":false,"given":"Jos\u00e9 Manuel","family":"Martins","sequence":"first","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, Departamento de Zootecnia, ECT\u2014Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3597-6746","authenticated-orcid":false,"given":"Rui","family":"Charneca","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, Departamento de Zootecnia, ECT\u2014Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0401-478X","authenticated-orcid":false,"given":"Nicol\u00e1s","family":"Garrido","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, Departamento de Zootecnia, ECT\u2014Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1189-9803","authenticated-orcid":false,"given":"Andr\u00e9","family":"Albuquerque","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, Departamento de Zootecnia, ECT\u2014Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7364-1517","authenticated-orcid":false,"given":"Eliana","family":"Jer\u00f3nimo","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia Agr\u00edcola e Agro-Alimentar do Alentejo (CEBAL), Instituto Polit\u00e9cnico de Beja, 7801-908 Beja, Portugal"},{"name":"MED & CHANGE, Centro de Biotecnologia Agr\u00edcola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4034-9069","authenticated-orcid":false,"given":"Olinda","family":"Guerreiro","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia Agr\u00edcola e Agro-Alimentar do Alentejo (CEBAL), Instituto Polit\u00e9cnico de Beja, 7801-908 Beja, Portugal"},{"name":"MED & CHANGE, Centro de Biotecnologia Agr\u00edcola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal"}]},{"given":"Patr\u00edcia","family":"Lage","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia Agr\u00edcola e Agro-Alimentar do Alentejo (CEBAL), Instituto Polit\u00e9cnico de Beja, 7801-908 Beja, Portugal"},{"name":"MED & CHANGE, Centro de Biotecnologia Agr\u00edcola e Agro-Alimentar do Alentejo (CEBAL), 7801-908 Beja, Portugal"}]},{"given":"Carla","family":"Marmelo","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, Departamento de Zootecnia, ECT\u2014Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"}]},{"given":"Filipa","family":"Costa","sequence":"additional","affiliation":[{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9480-782X","authenticated-orcid":false,"given":"Am\u00e9lia","family":"Ramos","sequence":"additional","affiliation":[{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"},{"name":"Departamento de Ci\u00eancias Agr\u00e1rias e Tecnologias, Escola Superior Agr\u00e1ria de Coimbra, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6379-7526","authenticated-orcid":false,"given":"Lu\u00edsa","family":"Martin","sequence":"additional","affiliation":[{"name":"ECO-PIG Consortium, Z.I. Catraia, 3440-131 S. Comba D\u00e3o, Portugal"},{"name":"Departamento de Ci\u00eancias Agr\u00e1rias e Tecnologias, Escola Superior Agr\u00e1ria de Coimbra, 3045-601 Coimbra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Echegaray, N., Munekata, P.E.S., Centeno, J.A., Dom\u00ednguez, R., Pateiro, M., Carballo, J., and Lorenzo, J.M. (2021). Total phenol content and antioxidant activity of different Celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed). Antioxidants, 10.","DOI":"10.3390\/antiox10010005"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1404","DOI":"10.1017\/S1751731115000609","article-title":"Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality","volume":"9","author":"Lebret","year":"2015","journal-title":"Animal"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"S257","DOI":"10.1016\/S0309-1740(98)00089-8","article-title":"Use of entire males for pig meat in the European Union","volume":"49","author":"Bonneau","year":"1998","journal-title":"Meat Sci."},{"key":"ref_4","unstructured":"Grandin, T. (1998). Animal Welfare and Meat Science, CABI Publishing."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/0963-9969(95)93528-3","article-title":"Quality of meat from entire male pigs","volume":"28","author":"Babol","year":"1995","journal-title":"Food Res. Int."},{"key":"ref_6","unstructured":"\u0160krlep, M., and \u010candek-Potokar, M. (2018, January 27\u201331). Meat quality issues in entire male and immunocastrated pigs. Proceedings of the 69th Annual Meeting of the European Federation of Animal Science, Dubrovnik, Croatia."},{"key":"ref_7","unstructured":"Porter, V., and Mountfield, T.J. (1993). Pigs: A Handbook to the Breeds of the World, Cornell University Press. [1st ed.]."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"e0207475","DOI":"10.1371\/journal.pone.0207475","article-title":"Diversity across major and candidate genes in European local pig breeds","volume":"13","author":"Bozzi","year":"2018","journal-title":"PLoS ONE"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"636","DOI":"10.1017\/S1751731119002222","article-title":"Growth, blood, carcass and meat quality traits from local pig breeds and their crosses","volume":"14","author":"Martins","year":"2020","journal-title":"Animal"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/j.meatsci.2011.09.019","article-title":"Quality of meat and meat products produced from southern European pig breeds","volume":"90","author":"Pugliese","year":"2012","journal-title":"Meat Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"100118","DOI":"10.1016\/j.animal.2020.100118","article-title":"The effect of immunocastration on adipose tissue deposition and composition in pigs","volume":"15","author":"Poklukar","year":"2021","journal-title":"Animal"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"108985","DOI":"10.1016\/j.meatsci.2022.108985","article-title":"Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?","volume":"195","author":"Burgeon","year":"2023","journal-title":"Meat Sci."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Martins, J.M., Varino, R., Charneca, R., Albuquerque, A., Garrido, N., Neves, J., Freitas, A., Costa, F., Marmelo, C., and Ramos, A. (2023). Outdoor Finishing of Intact Male Portuguese Alentejano Pigs on a Sustainable High-Fiber Diet: Impacts on Blood, Growth, Carcass, Meat Quality and Boar Taint Compounds. Animals, 13.","DOI":"10.3390\/ani13132221"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.1017\/S1751731109004418","article-title":"Growth performance, carcass characteristics and meat quality of group-penned surgically castrated, immunocastrated (Improvac\u00ae) and entire male pigs and individually penned entire male pigs","volume":"3","author":"Pauly","year":"2009","journal-title":"Animal"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"100455","DOI":"10.1016\/j.animal.2022.100455","article-title":"Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries","volume":"16","author":"Heyrman","year":"2022","journal-title":"Animal"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"109077","DOI":"10.1016\/j.meatsci.2022.109077","article-title":"A matter of body weight and sex type: Pig carcass chemical composition and pork quality","volume":"197","author":"Gispert","year":"2023","journal-title":"Meat Sci."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"\u0160krlep, M., Toma\u0161evi\u0107, I., M\u00f6rlein, D., Novakovi\u0107, S., Egea, M., Garrido, M.D., Linares, M.B., Pe\u00f1aranda, I., Aluw\u00e9, M., and Font-i-Furnols, M. (2020). The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products\u2014An Overview with Recommendations. Animals, 10.","DOI":"10.3390\/ani10101754"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Weiler, U., Font-i-Furnols, M., Tomasevi\u010d, I., and Bonneau, M. (2021). Alternatives to Piglet Castration: From Issues to Solutions. Animals, 11.","DOI":"10.3390\/ani11041041"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Larzul, C. (2021). How to Improve Meat Quality and Welfare in Entire Male Pigs by Genetics. Animals, 11.","DOI":"10.3390\/ani11030699"},{"key":"ref_20","unstructured":"(2005). Animal Feeding Stuffs\u2014Determination of Amino Acids Content. Standard No. ISO-13903."},{"key":"#cr-split#-ref_21.1","unstructured":"European Commission (2009). Commission Regulation"},{"key":"#cr-split#-ref_21.2","unstructured":"(EC) No 152\/2009 of 27 January 2009 laying down the methods of sampling and analysis for the official control of feed. Off. J. Eur. Union, L 54, 1-169."},{"key":"ref_22","unstructured":"AOAC (2006). Official Methods of Analysis of AOAC International, AOAC. [18th ed.]."},{"key":"ref_23","unstructured":"(2000). Animal Feeding Stuffs\u2014Determination of Crude Fibre Content\u2014Method with Intermediate Filtration. Standard No. ISO-6865."},{"key":"ref_24","unstructured":"(2000). Animal Feeding Stuffs\u2014Determination of Starch Content\u2014Polarimetric Method. Standard No. ISO-6493."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/0377-8401(93)90029-J","article-title":"Digestible, metabolizable and net energy values of 13 feedstuffs for growing pigs: Effect of energy system","volume":"42","author":"Noblet","year":"1993","journal-title":"Anim. Feed. Sci. Technol."},{"key":"ref_26","unstructured":"(2015). Animal and Vegetable Fats and Oils\u2014Gas Chromatography of Fatty Acid Methyl Esters. Part 4: Determination by Capillary Gas Chromatography. Standard No. ISO-12966-4."},{"key":"ref_27","unstructured":"(1997). Meat and Meat Products\u2014Determination of Moisture Content (Reference Method). Standard No. ISO-1442."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0021-9258(18)64849-5","article-title":"A simple method for the isolation and purification of total lipides from animal tissues","volume":"226","author":"Folch","year":"1957","journal-title":"J. Biol. Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"e0145241","DOI":"10.1371\/journal.pone.0145241","article-title":"Fatty acid composition of muscle, adipose tissue and liver from Muskoxen (Ovibos moschatus) living in West Greenland","volume":"10","author":"Alves","year":"2015","journal-title":"PLoS ONE"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.meatsci.2016.08.002","article-title":"Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles","volume":"122","author":"Minelli","year":"2016","journal-title":"Meat Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"908","DOI":"10.1007\/BF02632443","article-title":"Lipid peroxidation in vivo","volume":"42","author":"Witting","year":"1965","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_32","unstructured":"(1999). Meat and Meat Products\u2014Measurement of pH (Reference Method). Standard No. ISO-2917."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"534","DOI":"10.1002\/jsfa.2740070804","article-title":"The colour of cooked cured pork. I.\u2014Estimation of the nitric oxide-haem pigments","volume":"7","author":"Hornsey","year":"1956","journal-title":"J. Sci. Food Agric."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1016\/S0309-1740(02)00180-8","article-title":"Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight","volume":"63","author":"Cava","year":"2003","journal-title":"Meat Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"440","DOI":"10.1016\/0003-9861(61)90291-0","article-title":"The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acid","volume":"93","author":"Woessner","year":"1961","journal-title":"Arch. Biochem. Biophys."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1002\/jsfa.2740320603","article-title":"Detection and estimation of collagen","volume":"32","author":"Etherington","year":"1981","journal-title":"J. Sci. Food Agric."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1111\/j.1365-2621.1966.tb00472.x","article-title":"The solubility of intramuscular collagen in meat animals of various ages","volume":"31","author":"Hill","year":"1966","journal-title":"J. Food Sci."},{"key":"ref_38","unstructured":"CIE (1976). Commission Internationale de l\u2019\u00c9clairage, 18th Session, CIE Publication."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1036","DOI":"10.1016\/j.foodchem.2010.07.070","article-title":"Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet","volume":"124","author":"Luciano","year":"2011","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1016\/j.meatsci.2014.10.014","article-title":"Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils","volume":"100","author":"Francisco","year":"2015","journal-title":"Meat Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"651","DOI":"10.1016\/j.meatsci.2004.01.007","article-title":"Effects of breed, diet and muscle on fat deposition and eating quality in pigs","volume":"67","author":"Wood","year":"2004","journal-title":"Meat Sci."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1480","DOI":"10.2527\/jas.2012-5200","article-title":"Meta-analysis of effects of gender in combination with carcass weight and breed on pork quality","volume":"91","author":"Trefan","year":"2013","journal-title":"J. Anim. Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"573","DOI":"10.1016\/j.meatsci.2008.10.016","article-title":"Meat quality of tenderloin from Iberian pigs as affected by breed strain and crossbreeding","volume":"81","author":"Clemente","year":"2009","journal-title":"Meat Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/0309-1740(88)90052-6","article-title":"A review of the relationships of pH with physical aspect of pork quality","volume":"24","author":"Bendall","year":"1988","journal-title":"Meat Sci."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Kerry, J.P., Kerry, J.F., and Ledward, D. (2002). Meat Processing, Woodhead Publishing.","DOI":"10.1201\/9781439823163"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/0309-1740(91)90052-R","article-title":"Lipid composition of pork muscle in relation to the metabolic type of the fibres","volume":"29","author":"Gandemer","year":"1991","journal-title":"Meat Sci."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Martins, J.M., Silva, D., Albuquerque, A., Neves, J., Charneca, R., and Freitas, A. (2021). Physical Activity Effects on Blood Parameters, Growth, Carcass, and Meat and Fat Composition of Portuguese Alentejano Pigs. Animals, 11.","DOI":"10.3390\/ani11010156"},{"key":"ref_48","unstructured":"Wood, J.D. (1984). Fat Quality in Lean Pigs: A Workshop in the CEC Programme of Coordination of Research on Animal Husbandry, Meat Research Institute."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/0301-6226(87)90019-4","article-title":"Meat and fat quality in boars, castrates and gilts","volume":"16","year":"1987","journal-title":"Livest. Prod. Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"1319","DOI":"10.2527\/jas1973.3761319x","article-title":"Effect of early nutrition on the development of adipose tissue in the pig. II. Weight constant basis","volume":"37","author":"Lee","year":"1973","journal-title":"J. Anim. Sci."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"858","DOI":"10.1016\/j.meatsci.2012.06.007","article-title":"Expected effects on carcass and pork quality when surgical castration is omitted\u2014Results of a meta-analysis study","volume":"92","author":"Pauly","year":"2012","journal-title":"Meat Sci."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/S0301-6226(98)00151-1","article-title":"A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs","volume":"56","author":"Serra","year":"1998","journal-title":"Livest. Prod. Sci."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/0301-6226(89)90066-3","article-title":"Backfat composition in pigs: Differences between fat thickness groups and sexes","volume":"22","author":"Wood","year":"1989","journal-title":"Livest. Prod. Sci."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/0309-1740(94)90118-X","article-title":"Physiological aspects of androstenone and skatole formation in the boar\u2014A review with experimental data","volume":"38","author":"Claus","year":"1994","journal-title":"Meat Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"843","DOI":"10.1186\/1471-2164-14-843","article-title":"Analysis of porcine adipose tissue transcriptome reveals differences in de novo fatty acid synthesis in pigs with divergent muscle fatty acid composition","volume":"14","author":"Corominas","year":"2013","journal-title":"BMC Genom."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/0140-6736(91)91846-M","article-title":"Coronary heart disease: Seven dietary factors","volume":"338","author":"Ulbricht","year":"1991","journal-title":"Lancet"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1051\/rnd:19980103","article-title":"Effect of a high linoleic acid diet on \u03949-desaturase activity, lipogenesis and lipid composition of pig subcutaneous adipose tissue","volume":"38","author":"Kouba","year":"1998","journal-title":"Reprod. Nutr. Dev."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/0305-0491(94)00116-C","article-title":"Lipid metabolism in pigs fed beef tallow or high-oleic acid sunflower oil","volume":"110","author":"Klingenberg","year":"1995","journal-title":"Comp. Biochem. Physiol. B Biochem. Mol. Biol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"395","DOI":"10.2527\/jas.2011-4685","article-title":"Fatty acid composition and lipogenic enzyme protein expression in subcutaneous adipose tissue of male pigs vaccinated against boar taint, barrows, and entire boars","volume":"91","author":"Mackay","year":"2013","journal-title":"J. Anim. Sci."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/S0168-1591(02)00256-3","article-title":"The effects of immuno- and surgical-castration on the behaviour and consequently growth of group-housed, male finisher pigs","volume":"81","author":"Cronin","year":"2003","journal-title":"Appl. Anim. Behav. Sci."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1079\/BJN19870046","article-title":"Differential oxidation of saturated and unsaturated fatty acids in vivo in the rat","volume":"57","author":"Leyton","year":"1987","journal-title":"Br. J. Nutr."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.meatsci.2007.07.019","article-title":"Fat deposition, fatty acid composition and meat quality: A review","volume":"78","author":"Wood","year":"2008","journal-title":"Meat Sci."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.meatsci.2011.01.003","article-title":"A review of the factors influencing the development of intermuscular adipose tissue in the growing pig","volume":"88","author":"Kouba","year":"2011","journal-title":"Meat Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"S59","DOI":"10.1017\/S0007114500000969","article-title":"Polyunsaturated fatty acid regulation of gene transcription: A mechanism to improve energy balance and insulin resistance","volume":"83","author":"Clarke","year":"2000","journal-title":"Br. J. Nutr."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"2094","DOI":"10.1017\/S1751731117000921","article-title":"Reduced protein diets increase intramuscular fat of psoas major, a red muscle, in lean and fatty pig genotypes","volume":"11","author":"Madeira","year":"2017","journal-title":"Animal"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/S0309-1740(03)00022-6","article-title":"Effects of fatty acids on meat quality: A review","volume":"66","author":"Wood","year":"2003","journal-title":"Meat Sci."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/0301-6226(75)90046-9","article-title":"In vitro studies on the synthesis of intramuscular fat in the Longissimus dorsi muscle of pigs","volume":"2","author":"Christensen","year":"1975","journal-title":"Livest. Prod. Sci."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"1131","DOI":"10.1017\/S1751731111000061","article-title":"Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW","volume":"5","author":"Peinado","year":"2011","journal-title":"Animal"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"2146","DOI":"10.1194\/jlr.M200271-JLR200","article-title":"Lack of stearoyl-CoA desaturase-1 function induces a palmitoyl-CoA \u03946 desaturase and represses the stearoyl-CoA desaturase-3 gene in the preputial glands of the mouse","volume":"43","author":"Miyazaki","year":"2002","journal-title":"J. Lipid Res."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1564","DOI":"10.2527\/2002.8061564x","article-title":"Effect of dietary energy supply and fat source on the fatty acid pattern of adipose and lean tissues and lipogenesis in the pig","volume":"80","author":"Bee","year":"2002","journal-title":"J. Anim. Sci."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Albuquerque, A., \u00d3vilo, C., N\u00fa\u00f1ez, Y., Ben\u00edtez, R., L\u00f3pez-Garcia, A., Garc\u00eda, F., F\u00e9lix, M.R., Laranjo, M., Charneca, R., and Martins, J.M. (2020). Comparative Transcriptomic Analysis of Subcutaneous Adipose Tissue from Local Pig Breeds. Genes, 11.","DOI":"10.3390\/genes11040422"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/S0309-1740(01)00050-X","article-title":"Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre","volume":"59","author":"Cava","year":"2001","journal-title":"Meat Sci."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"1218","DOI":"10.2527\/jas.2008-1427","article-title":"BOARD-INVITED REVIEW: The biology and regulation of preadipocytes and adipocytes in meat animals","volume":"87","author":"Hausman","year":"2009","journal-title":"J. Anim. Sci."},{"key":"ref_75","first-page":"152","article-title":"Mechanism of lipid peroxidation in meat and meat products\u2014A review","volume":"14","author":"Min","year":"2005","journal-title":"Food Sci. Biotechnol."},{"key":"ref_76","unstructured":"Banerjee, R., Verma, A.K., and Siddiqui, M.W. (2016). Natural Antioxidants. Applications in Foods of Animal Origin, Apple Academic Press, Inc."},{"key":"ref_77","unstructured":"Lorenzo, J.M., Munekata, P.E.S., Pateiro, M., Barba, F.J., and Dom\u00ednguez, R. (2022). Food Lipids, Academic Press."},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Echegaray, N., Pateiro, M., Munekata, P.E.S., Lorenzo, J.M., Chabani, Z., Farag, M.A., and Dom\u00ednguez, R. (2021). Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications. Molecules, 26.","DOI":"10.3390\/molecules26133880"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"6406","DOI":"10.1002\/fsn3.2577","article-title":"Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity","volume":"9","author":"Chen","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"1880","DOI":"10.2174\/1381612826666200203130150","article-title":"Antioxidant phytochemicals in pulses and their relation to human health: A review","volume":"26","author":"Morales","year":"2020","journal-title":"Curr. Pharm. Des."},{"key":"ref_81","unstructured":"Isabel, B., and L\u00f3pez-Bote, C. (2000, January 24\u201325). \u00c1cidos grasos, antioxidantes naturales y ejercicio: Factores que determinan la calidad de los productos del cerdo ib\u00e9rico. Proceedings of the II Jornadas El Cerdo Ib\u00e9rico y sus Productos\u2014Libro de Ponencias, Salamanca, Spain."},{"key":"ref_82","unstructured":"Wood, J.D. (1984). Fat Quality in Lean Pigs: A Workshop in the CEC Programme of Coordination of Research on Animal Husbandry, Meat Research Institute."}],"container-title":["Animals"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2615\/13\/19\/3099\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:05:19Z","timestamp":1760130319000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2615\/13\/19\/3099"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,10,4]]},"references-count":83,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2023,10]]}},"alternative-id":["ani13193099"],"URL":"https:\/\/doi.org\/10.3390\/ani13193099","relation":{},"ISSN":["2076-2615"],"issn-type":[{"type":"electronic","value":"2076-2615"}],"subject":[],"published":{"date-parts":[[2023,10,4]]}}}