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The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly
dc.contributor.author | Font i Furnols, Maria | |
dc.contributor.author | Albano-Gaglio, Michela | |
dc.contributor.author | Brun, Albert | |
dc.contributor.author | Tejeda, Juan Florencio | |
dc.contributor.author | Gispert, Marina | |
dc.contributor.author | Marcos, Begonya | |
dc.contributor.author | Zomeño, Cristina | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2023-07-31T12:34:14Z | |
dc.date.available | 2024-06-19T22:45:30Z | |
dc.date.issued | 2023-06-20 | |
dc.identifier.citation | Font-i-Furnols, Maria, Michela Albano-Gaglio, Albert Brun, Juan Florencio Tejeda, Marina Gispert, Begonya Marcos, and Cristina Zomeño. 2023. "The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly". Meat Science 204: 109263. doi:10.1016/j.meatsci.2023.109263. | ca |
dc.identifier.issn | 0309-1740 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2340 | |
dc.description.abstract | Pork belly is an important and heterogeneous cut, characterized by its fat content. Immunocastration is an alternative to surgical castration that can modify the composition of carcasses and cuts and it can affect at its processing. This work compares the morphological, mechanical and compositional characteristics of pork belly of (1) pure Duroc pigs from surgically castrated males (CM), entire females (EF) and immunocastrated females (IF), and (2) Duroc crossbreed pigs from immunocastrated males (IM) and entire males (EM). Two trials were carried out: Trial 1, in which 36 bellies were evaluated, 12 from each sexual type, CM, EF and IF; and Trial 2, where 30 bellies were used, 15 from each sexual type, IM and EM. Results show few differences in bellies from EF and IF, while those from CM were fatter and firmer and with lower polyunsaturated fat. Bellies from IM were longer and firmer than those from EM, and their skin was thinner. IM bellies had higher saturated and lower polyunsaturated fat than those from EM. To conclude, the sex of the pigs affects belly characteristics and this could be a criterion for determining the destination of the bellies in the cutting plant. Immunocastration of pure Duroc females had a lower effect on the belly characteristics when compared to those from entire females, but some differences could be found in the fat distribution. Immunocastration of Duroc crossbred males produces firmer and thicker bellies, with a thinner skin, that could be advantageous for slicing and further processing. | ca |
dc.description.sponsorship | This work has been partly funded by the Spanish Ministry of Science and Innovation, project number RTI2018-096993-B-I00. Michela Albano received funding from the Spanish National Institute of Agricultural Research (INIA) (PRE2019-089669). Cristina Zomeño has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 801370 and the Beatriu de Pinós postdoctoral programme funded by the Secretariat of Universities and Research (Government of Catalonia)”. | en |
dc.format.extent | 34 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Meat Science | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-096993-B-I00/ES/CLASIFICACION Y EVALUACION DE LA CALIDAD GLOBAL DE LA PANCETA DE CERDO MEDIANTE TECNOLOGIAS NO DESTRUCTIVAS Y PERCEPCION POR PARTE DE LOS CONSUMIDORES/ | ca |
dc.relation.projectID | EC/H2020/801370/EU/Beatriu de Pinos-3 Postdoctoral Programme/BP3 | en |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2023.109263 | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |
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