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Now showing items 11-20 of 21
Imaging technologies to study the composition of live pigs: a review
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, 2016-08-31)
Image techniques are increasingly being applied to livestock animals. This paper overviews recent advances in image processing analysis for live pigs, including ultrasound, visual image analysis by ...
Estimation of carcass composition and cut composition from computed tomography images of live growing pigs of different genotypes
(Elsevier, 2014-09-12)
The aim of the present work was (1) to study the relationship between cross-sectional computed tomography (CT) images obtained in live growing pigs of different genotypes and dissection measurements and ...
Nutritional Quality of Beef Produced in Chile from Different Production Systems
(Instituto de Investigaciones Agropecuarias, 2012-01)
In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat
markets. However, there is limited scientific information about the nutritional ...
Addition of arginine and leucine to low or normal protein diets: performance, carcass characteristics and intramuscular fat of finishing pigs
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2017-01-20)
The effect of dietary crude protein (CP) reduction, supplementation with arginine or leucine on intramuscular fat (IMF) content was evaluated in (Landrace × Duroc) × Pietrain pigs. One-hundred and eight ...
Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality
(Pontificia Universidad Católica de Chile, 2015-04)
The aims of the present study were to compare the quality of grainfed and pasture-fed beef and to assess the effects of two feeding periods on grain for finishing steers. A group of 75 steers were fed ...
Predicting the carcass chemical composition and describing its growth in live pigs of different sexes using computed tomographys
(Elsevier, 2015-08-28)
The aims of this study were (1) to evaluate the ability of computed tomography (CT) to predict the chemical composition of live pigs and carcasses, (2) to compare the chemical composition of four different ...
Effect of production system before the finishing period on carcass, meat and fat qualities of beef
(Elsevier, 2013-08-01)
Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n = 10) with early weaning at 3 to 4 months,
or in a traditional extensive (EXT) system (n = 10) with weaning at 7 ...
Acetylated pectins in raw and heat processed carrots
(Elsevier, 2017-08-30)
Heat processing results in softening of carrots, changing the pectin structure. The effect of heat processing on pectin was studied, showing that the amount of pectin in water soluble solids (WSS) and ...
Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers
(2019-04-13)
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer ...
SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig
(BMC, 2012-07-25)
Background: The PRKAG3 gene encodes the γ3 subunit of adenosine monophosphate activated protein kinase
(AMPK), a protein that plays a key role in energy metabolism in skeletal muscle. Non-synonymous ...