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dc.contributor.authorCasal, Nicolau
dc.contributor.authorFont-i-Furnols, Maria
dc.contributor.authorGispert, Marina
dc.contributor.authorManteca, Xavier
dc.contributor.authorFàbrega, Emma
dc.contributor.otherProducció Animalca
dc.date.accessioned2019-05-14T13:33:27Z
dc.date.available2019-05-14T13:33:27Z
dc.date.issued2018-07-16
dc.identifier.citationCasal, Nicolau, Maria Font-i-Furnols, Marina Gispert, Xavier Manteca, and Emma Fàbrega. 2018. "Effect Of Environmental Enrichment And Herbal Compounds-Supplemented Diet On Pig Carcass, Meat Quality Traits, And Consumers’ Acceptability And Preference". Animals 8 (7): 118. MDPI AG. doi:10.3390/ani8070118.ca
dc.identifier.issn2076-2615ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/392
dc.description.abstractAnimal welfare can be considered an ethical attribute of product quality, but consumers should appreciate its added value. The aim of this study was to evaluate consumer’s acceptability, preference, and the meat and carcass quality of pigs reared with two stress-reducing strategies: supplementation of an herbal compound (HC) containing Valeriana officinalis and Passiflora incarnata, and environmental enrichment (EE) by the provision of hemp ropes, sawdust, and rubber balls. A total of 56 pigs were divided in four treatments in two pens of seven pigs per treatment (2 2 factorial design). Meat and carcass quality were evaluated. Consumer’s acceptability and preference were analysed with a sensory test and a conjoint analysis in 110 consumers. Before slaughter, control pigs (no EE and no HC) presented lower live weight compared with other treatments (p = 0.0009). Although acceptance was the same for all of the treatments, consumers preferred systems aiming to increase pig welfare. The most important factor was production system, with a preference for those improving welfare, followed by feeding system, with a preference for those with natural herbs supplementation. Although price was the least important factor, a segment of consumers showed a clear preference for lower prices. These results suggest that welfare improvements could be appreciated by particular consumer segments.ca
dc.format.extent12ca
dc.language.isoengca
dc.publisherMPDIca
dc.relation.ispartofAnimalsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleEffect of environmental enrichment and herbal compounds-supplemented diet on pig carcass, meat quality traits, and consumers’ acceptability and preferenceca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDMINECO/Programa Nacional de Proyectos de Investigación Fundamental/RTA2010-00034-C02-01/ES/Evaluación de la eficiencia productiva, bienestar animal y impacto medio ambiental de una nueva tecnología de alimentación de precisión en porcino/ca
dc.relation.projectIDMINECO-FEDER/Programa Nacional de Proyectos de Investigación Fundamental/AGL2011-30598-C03-02/ES/IDENTIFICACION DE MARCADORES POTENCIALES DE ESTRES EN FLUIDOS BIOLOGICOS Y TEJIDOS EN EL CERDO/ca
dc.subject.udc636ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/ani8070118ca
dc.contributor.groupBenestar Animalca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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Attribution 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/