Effect of genetic and diet on Iberian pig fresh loin (m. Longissimus dorsi)
| Autor: | Noelia Ibáñez-Escriche, Ana I. Carrapiso, J. L. Noguera, Elena González, J.F. Tejeda |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Iberian pig
Carne fresca biology.animal_breed 0402 animal and dairy science 04 agricultural and veterinary sciences General Medicine Biology PRODUCCION ANIMAL Loin 040401 food science 040201 dairy & animal science Linea Quality 0404 agricultural biotechnology Animal science Oleic acid enriched diet Dieta enriquecida en ácido oleico Genetic line Línea genética Intramuscular fat Fresh meat Longissimus dorsi Calidad |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| DOI: | 10.21071/az.v67iSupplement.3600 |
| Popis: | [EN] This study was aimed to evaluate the effect of different genetic lines, diets and their interaction on the weight, yield, intramuscular fat content (IMF) and colour of loin (m. Longissimus dorsi) of Iberian pig. Ninety-six castrated male Iberian pigs were allotted into twelve groups (n=8) following a 4×3 factorial design with two Iberian genetic lines (Retinto, RR, and Torbiscal, TT) and their reciprocal crosses (R×T and T×R) fed in intensive conditions with three different oleic acid enriched diets (low, L, medium, M and high, H levels). Regarding loin weight and yield a significant effect of genetic line was observed due to the higher (P |
| Databáze: | OpenAIRE |
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