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Effect of Bacillus subtilis Natto on Meat Quality and Skatole Content in TOPIGS Pigs
Q. K. Sheng, K. F. Zhou, H. M. Hu, H. B. Zhao, Y. Zhang, W. Ying
Asian-Australas J Anim Sci. 2016;29(5):716-721.   Published online September 30, 2015

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Effect of feeding Bacillus subtilis natto fermentation product on milk production and composition, blood metabolites and rumen fermentation in early lactation dairy cows
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Effect of dietary crude protein content on skatole concentration in boar serum
Meat Science. 1992;31(4):473-479   Crossref logo
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4906563 Detection of skatole for meat quality
Biotechnology Advances. 1990;8(2):479   Crossref logo
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Development of natto with germination-defective mutants of Bacillus subtilis (natto)
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Effect of Bacillus subtilis natto–fermented Radix astragali on collagen production in human skin fibroblasts
Process Biochemistry. 2009;44(1):83-90   Crossref logo
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Influence of sampling procedure, sampling location and skin contamination on skatole and indole concentrations in adipose tissue of pigs
Meat Science. 2016;111:85-91   Crossref logo
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Skatole and indole concentrations in Longissimus dorsi and fat samples of pigs
Meat Science. 2001;59(3):285-291   Crossref logo
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Influence of type and dietary rate of inclusion of non-starch polysaccharides on skatole content and meat quality of finishing pigs
Animal Science. 1999;69(1):123-133   Crossref logo

Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization
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Effect of housing system, slaughter weight and slaughter strategy on carcass and meat quality, sex organ development and androstenone and skatole levels in Duroc finished entire male pigs
Meat Science. 2011;89(4):434-439   Crossref logo
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