1.

Use of entire males and salt reduction in dry-cured ham production 1, Green ham properties, processing yields and chemical composition.

The results refer to the first part of the experiment on producing dry-cured hams from entire males, being associated with higher muscularity but also darker colour, lower intramuscular fat content, higher processing losses, salt and dry matter content.

B.03 Paper at an international scientific conference

COBISS.SI-ID: 4567912

2.

Theoretical and practical aspects of immunocastration

The present publication focuses on immunocastration, defines its physiological principles and, in comparison with other alternatives, evaluates its effect on metabolism, boar taint elimination, productivity, growth characteristics, carcass and meat quality, animal welfare, economics of rearing and public acceptability.

B.03 Paper at an international scientific conference

COBISS.SI-ID: 4588904

3.

Raising entire males with an outlook on boar taint and product quality - preliminary project results

This conference presentation gives an overview of first preliminary results of the project from the experiments with tannin supplementation of entire males (including growth performance, metabolism of skatole and androstenone, and metabolic, histologic and microbiological changes of the digestive tract), feeding strategies in fattening immunocastrates (lowering the dietary net energy) and the influence of rearing alternatives (i.e. entire males, immunocastrates) on meat quality (including dry-cured meat products).

B.03 Paper at an international scientific conference

COBISS.SI-ID: 3469704