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Van Deckel, M.J., Casteels, M., Warnants, N., Van Damme, L. and Boucqué, C.V. (1996) Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat. Meat science, 44, 55-63.
http://dx.doi.org/10.1016/S0309-1740(96)00077-0

has been cited by the following article:

• TITLE: In vivo prediction of intramuscular fat in pigs using computed tomography

  AUTHORS: Jørgen Kongsro, Eli Gjerlaug-Enger

  KEYWORDS: Intramuscular Fat; Computed Tomography; PLS Regression; Calibration; Validation

  JOURNAL NAME: Open Journal of Animal Sciences, Vol.3 No.4, October 29, 2013

  ABSTRACT: One hundred and four pure-bred Norwegian Duroc boars were CT (computed tomography) scanned to predict the in vivo intramuscular fat percentage in the loin. The animals were slaughtered and the loin was cut commercially. A muscle sample of the m. Longissimus dorsi was sampled and analyzed by the use of near-infrared spectroscopy. Data from CT images were collected using an in-house MATLAB script. Calibration models were made using PLS (partial least square) regression, containing independent data from CT images and dependent data from near-infrared spectroscopy. The data set used for calibration was a subset of 72 animals. The calibration models were validated using a subset of 32 animals. Scaling of independent data and filtering using median filtering were tested to improve predictions. The results showed that CT is not a feasible method for in vivo prediction of intramuscular content in swine.