Ítem
Solo Metadatos
Rustic chato murciano pig breed: effect of the weight on carcass and meat quality
dc.creator | S.M., Auqui | spa |
dc.creator | Peñaranda, Egea M. | spa |
dc.creator | Garrido, I. | spa |
dc.creator | Linares, M.D. | spa |
dc.date.accessioned | 2020-08-19T14:40:31Z | |
dc.date.available | 2020-08-19T14:40:31Z | |
dc.date.created | 2019-10 | spa |
dc.description.abstract | Carcass and meat quality parameters of two different weights of pigs from the rustic breed Chato Murciano (Murcia Region, south-eastern Spain) were studied: light weight (LW, 147.98?±?3.78?kg live weight) and heavy weight (HW, 176.07?±?4.78?kg live weight). No weight-dependent effects were observed on carcass quality (carcass yield, length, back fat thickness) or on moisture, pH, and the L* and a* coordinates. The HW group had a higher fat content and cholesterol values than the LW group. None of the fatty acids analysed in the respective meats showed differences between groups (P?>?.05), except C16:0, C18:2 and C18:3. The HW group had higher values for unsaturated and polyunsaturated fatty acids and the n6/n3 index than LW, and lower values for saturated fat and the Saturated/Polyunsaturated fat ratio and a lower Atherogenesis Index. In conclusion, meat and fat quality are influenced by the final live weight of Chato Murciano pigs. | eng |
dc.format.mimetype | application/pdf | |
dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2019.05.022 | |
dc.identifier.issn | ISSN: 0309-1740 | |
dc.identifier.issn | EISSN: 1873-4138 | |
dc.identifier.uri | https://repository.urosario.edu.co/handle/10336/26916 | |
dc.language.iso | eng | spa |
dc.publisher | Elsevier | spa |
dc.relation.citationEndPage | 110 | |
dc.relation.citationStartPage | 105 | |
dc.relation.citationTitle | Meat Science | |
dc.relation.citationVolume | Vol. 156 | |
dc.relation.ispartof | Meat Science, ISSN: 0309-1740;EISSN: 1873-4138, Vol.156 (2019); pp. 105-110 | spa |
dc.relation.uri | https://www.sciencedirect.com/science/article/abs/pii/S0309174018308623 | spa |
dc.rights.accesRights | info:eu-repo/semantics/restrictedAccess | |
dc.rights.acceso | Restringido (Acceso a grupos específicos) | spa |
dc.source | Meat Science | spa |
dc.source.instname | instname:Universidad del Rosario | |
dc.source.reponame | reponame:Repositorio Institucional EdocUR | |
dc.subject.keyword | Chato murciano | spa |
dc.subject.keyword | Pig | spa |
dc.subject.keyword | Meat quality | spa |
dc.subject.keyword | Carcass | spa |
dc.subject.keyword | Autochthonous | spa |
dc.subject.keyword | Rustic | spa |
dc.title | Rustic chato murciano pig breed: effect of the weight on carcass and meat quality | spa |
dc.title.TranslatedTitle | Raza porcina rústica chato murciano: efecto del peso sobre la canal y la calidad de la carne | spa |
dc.type | article | eng |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | |
dc.type.spa | Artículo | spa |