TY  - JOUR
AU  - Trbović, Dejana
AU  - Lukić, Mirjana
AU  - Vranić, Danijela
AU  - Đorđević, Vesna
AU  - Stanišić, Nikola
AU  - Paunović, Nenad
AU  - Ćirić, Jelena
PY  - 2023-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/955
AB  - There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.
PB  - Baltica Journal
T2  - Baltica
T1  - Comprehensive levels of fatty acids in meat: implications for human health
VL  - 36
SP  - 45
EP  - 63
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_955
ER  - 

@article{
author = "Trbović, Dejana and Lukić, Mirjana and Vranić, Danijela and Đorđević, Vesna and Stanišić, Nikola and Paunović, Nenad and Ćirić, Jelena",
year = "2023-11",
abstract = "There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.",
publisher = "Baltica Journal",
journal = "Baltica",
title = "Comprehensive levels of fatty acids in meat: implications for human health",
volume = "36",
pages = "45-63",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_955"
}

Trbović, D., Lukić, M., Vranić, D., Đorđević, V., Stanišić, N., Paunović, N.,& Ćirić, J.. (2023-11). Comprehensive levels of fatty acids in meat: implications for human health. in Baltica
Baltica Journal., 36, 45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955

Trbović D, Lukić M, Vranić D, Đorđević V, Stanišić N, Paunović N, Ćirić J. Comprehensive levels of fatty acids in meat: implications for human health. in Baltica. 2023;36:45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

Trbović, Dejana, Lukić, Mirjana, Vranić, Danijela, Đorđević, Vesna, Stanišić, Nikola, Paunović, Nenad, Ćirić, Jelena, "Comprehensive levels of fatty acids in meat: implications for human health" in Baltica, 36 (2023-11):45-63,
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Trbović, Dejana
AU  - Ćirić, Jelena
AU  - Savić, Radomir
AU  - Gogić, Marija
AU  - Betić, Nikola
AU  - Radović, Čedomir
PY  - 2021
UR  - http://r.istocar.bg.ac.rs/handle/123456789/776
AB  - This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from Mangalitsa and Swedish Landrace pork meat. The highest cholesterol level was found in Sremska sausage prepared from Landrace meat (64.92 mg/100g). Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds. The main cause of these variations was a higher overall n-6 PUFA concentration. The sausages made from Mangalitsa meat had the highest levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA). The highest saturated
fatty acid (SFA) level was found in sausages prepared from Landrace meat. Fermented sausages
made from Mangalitsa pork meat show better health lipid indices, atherogenic (IA), thrombogenic (IT), and PUFA/SFA ratios.
PB  - Institute of meat hygiene and technology
T2  - 61st International Meat Industry Conference
T1  - Health lipid indices of dry fermented sausages made of pork meat
SP  - 854
DO  - 10.1088/1755-1315/854/1/012069
ER  - 

@article{
author = "Parunović, Nenad and Trbović, Dejana and Ćirić, Jelena and Savić, Radomir and Gogić, Marija and Betić, Nikola and Radović, Čedomir",
year = "2021",
abstract = "This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from Mangalitsa and Swedish Landrace pork meat. The highest cholesterol level was found in Sremska sausage prepared from Landrace meat (64.92 mg/100g). Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds. The main cause of these variations was a higher overall n-6 PUFA concentration. The sausages made from Mangalitsa meat had the highest levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA). The highest saturated
fatty acid (SFA) level was found in sausages prepared from Landrace meat. Fermented sausages
made from Mangalitsa pork meat show better health lipid indices, atherogenic (IA), thrombogenic (IT), and PUFA/SFA ratios.",
publisher = "Institute of meat hygiene and technology",
journal = "61st International Meat Industry Conference",
title = "Health lipid indices of dry fermented sausages made of pork meat",
pages = "854",
doi = "10.1088/1755-1315/854/1/012069"
}

Parunović, N., Trbović, D., Ćirić, J., Savić, R., Gogić, M., Betić, N.,& Radović, Č.. (2021). Health lipid indices of dry fermented sausages made of pork meat. in 61st International Meat Industry Conference
Institute of meat hygiene and technology., 854.
https://doi.org/10.1088/1755-1315/854/1/012069

Parunović N, Trbović D, Ćirić J, Savić R, Gogić M, Betić N, Radović Č. Health lipid indices of dry fermented sausages made of pork meat. in 61st International Meat Industry Conference. 2021;:854.
doi:10.1088/1755-1315/854/1/012069 .

Parunović, Nenad, Trbović, Dejana, Ćirić, Jelena, Savić, Radomir, Gogić, Marija, Betić, Nikola, Radović, Čedomir, "Health lipid indices of dry fermented sausages made of pork meat" in 61st International Meat Industry Conference (2021):854,
https://doi.org/10.1088/1755-1315/854/1/012069 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Đorđević, Vesna
AU  - Radović, Čedomir
AU  - Savić, Radomir
AU  - Karabasil, Neđeljko
AU  - Trbović, Dejana
AU  - Ćirić, Jelena
PY  - 2020
UR  - http://r.istocar.bg.ac.rs/handle/123456789/712
AB  - This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The
maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg⁻1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg⁻1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.
PB  - Institute of Meat Hygiene and Technology, Belgrade
T2  - Meat Technology
T1  - Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs
SP  - 37
EP  - 43
DO  - doi.org/10.18485/meattech.2020.61.1.2
ER  - 

@article{
author = "Parunović, Nenad and Đorđević, Vesna and Radović, Čedomir and Savić, Radomir and Karabasil, Neđeljko and Trbović, Dejana and Ćirić, Jelena",
year = "2020",
abstract = "This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The
maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg⁻1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg⁻1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.",
publisher = "Institute of Meat Hygiene and Technology, Belgrade",
journal = "Meat Technology",
title = "Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs",
pages = "37-43",
doi = "doi.org/10.18485/meattech.2020.61.1.2"
}

Parunović, N., Đorđević, V., Radović, Č., Savić, R., Karabasil, N., Trbović, D.,& Ćirić, J.. (2020). Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs. in Meat Technology
Institute of Meat Hygiene and Technology, Belgrade., 37-43.
https://doi.org/doi.org/10.18485/meattech.2020.61.1.2

Parunović N, Đorđević V, Radović Č, Savić R, Karabasil N, Trbović D, Ćirić J. Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs. in Meat Technology. 2020;:37-43.
doi:doi.org/10.18485/meattech.2020.61.1.2 .

Parunović, Nenad, Đorđević, Vesna, Radović, Čedomir, Savić, Radomir, Karabasil, Neđeljko, Trbović, Dejana, Ćirić, Jelena, "Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs" in Meat Technology (2020):37-43,
https://doi.org/doi.org/10.18485/meattech.2020.61.1.2 . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Vranić, Danijela
AU  - Trbović, Dejana
AU  - Stanišić, Nikola
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/518
AB  - The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.
AB  - Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  (lt)  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  (lt)  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  (lt)  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  (lt)  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat
T1  - Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera
VL  - 33
IS  - 2
SP  - 221
EP  - 231
DO  - 10.2298/BAH1702221Z
ER  - 

@article{
author = "Živković, Dušan and Lilić, Slobodan and Stajić, Slaviša and Vranić, Danijela and Trbović, Dejana and Stanišić, Nikola",
year = "2017",
abstract = "The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat., Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  (lt)  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  (lt)  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  (lt)  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  (lt)  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat, Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera",
volume = "33",
number = "2",
pages = "221-231",
doi = "10.2298/BAH1702221Z"
}

Živković, D., Lilić, S., Stajić, S., Vranić, D., Trbović, D.,& Stanišić, N.. (2017). Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 33(2), 221-231.
https://doi.org/10.2298/BAH1702221Z

Živković D, Lilić S, Stajić S, Vranić D, Trbović D, Stanišić N. Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry. 2017;33(2):221-231.
doi:10.2298/BAH1702221Z .

Živković, Dušan, Lilić, Slobodan, Stajić, Slaviša, Vranić, Danijela, Trbović, Dejana, Stanišić, Nikola, "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat" in Biotechnology in Animal Husbandry, 33, no. 2 (2017):221-231,
https://doi.org/10.2298/BAH1702221Z . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Matekalo-Sverak, Vesna F.
AU  - Trbović, Dejana
AU  - Mijatović, Milan
AU  - Radović, Čedomir
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/313
AB  - This study investigated the effects of different feeding systems (free-range versus conventional rearing) on carcass characteristics, chemical composition, fatty acid profile and cholesterol content of the musculus longissimus lumborum et thoracis (MLLT) of Mangalitsa pigs. Depending on the rearing system employed and live weight observed, we found statistically significant differences in the weight of the warm and cold Mangalitsa carcasses. Furthermore, we observed that conventionally reared Mangalitsa pigs weighed more. Measurements showed that the free-range-fed pigs had a lower total backfat thickness in comparison with the group reared in the conventional system, but that these differences were not significant. Outdoor rearing of the pigs led to higher protein, ash and water contents, and to a decrease in total fat content and pH values of the MLLT. The choice of rearing system did not significantly affect the cholesterol content. The fat of the free-range pigs had a higher concentration of n-3 and n-6 polyunsaturated fatty acids (PUFA), while the n-6/n-3 PUPA ratio was significantly lower than in conventionally reared pigs. The proportion of PUFA/SFA (saturated fatty acids) was not significantly different, whereas the proportion of monounsaturated fatty acids (MUFA/SFA) was significantly lower in the free-range group. It is concluded that the rearing system affects the carcass properties and chemical characteristics of Mangalitsa meat; it does so in particular by improving the fatty acid composition in free-range pigs.
PB  - South African Journal Of Animal Sciences, Hatfield
T2  - South African Journal of Animal Science
T1  - Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs
VL  - 42
IS  - 2
SP  - 101
EP  - 113
DO  - 10.4314/sajas.v42i2.2
ER  - 

@article{
author = "Parunović, Nenad and Petrović, M. and Matekalo-Sverak, Vesna F. and Trbović, Dejana and Mijatović, Milan and Radović, Čedomir",
year = "2012",
abstract = "This study investigated the effects of different feeding systems (free-range versus conventional rearing) on carcass characteristics, chemical composition, fatty acid profile and cholesterol content of the musculus longissimus lumborum et thoracis (MLLT) of Mangalitsa pigs. Depending on the rearing system employed and live weight observed, we found statistically significant differences in the weight of the warm and cold Mangalitsa carcasses. Furthermore, we observed that conventionally reared Mangalitsa pigs weighed more. Measurements showed that the free-range-fed pigs had a lower total backfat thickness in comparison with the group reared in the conventional system, but that these differences were not significant. Outdoor rearing of the pigs led to higher protein, ash and water contents, and to a decrease in total fat content and pH values of the MLLT. The choice of rearing system did not significantly affect the cholesterol content. The fat of the free-range pigs had a higher concentration of n-3 and n-6 polyunsaturated fatty acids (PUFA), while the n-6/n-3 PUPA ratio was significantly lower than in conventionally reared pigs. The proportion of PUFA/SFA (saturated fatty acids) was not significantly different, whereas the proportion of monounsaturated fatty acids (MUFA/SFA) was significantly lower in the free-range group. It is concluded that the rearing system affects the carcass properties and chemical characteristics of Mangalitsa meat; it does so in particular by improving the fatty acid composition in free-range pigs.",
publisher = "South African Journal Of Animal Sciences, Hatfield",
journal = "South African Journal of Animal Science",
title = "Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs",
volume = "42",
number = "2",
pages = "101-113",
doi = "10.4314/sajas.v42i2.2"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Trbović, D., Mijatović, M.,& Radović, Č.. (2012). Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs. in South African Journal of Animal Science
South African Journal Of Animal Sciences, Hatfield., 42(2), 101-113.
https://doi.org/10.4314/sajas.v42i2.2

Parunović N, Petrović M, Matekalo-Sverak VF, Trbović D, Mijatović M, Radović Č. Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs. in South African Journal of Animal Science. 2012;42(2):101-113.
doi:10.4314/sajas.v42i2.2 .

Parunović, Nenad, Petrović, M., Matekalo-Sverak, Vesna F., Trbović, Dejana, Mijatović, Milan, Radović, Čedomir, "Fatty acid profile and cholesterol content of m. longissimus of free-range and conventionally reared Mangalitsa pigs" in South African Journal of Animal Science, 42, no. 2 (2012):101-113,
https://doi.org/10.4314/sajas.v42i2.2 . .