Influence of outdoor rearing and indoor temperature on growth performance, carcass, adipose tissue and muscle traits in pigs, and on the technological and eating quality of dry-cured hams
| Autor: | Hervé Juin, Bénédicte Lebret, R. Granier, Jacques Mourot, P. Chevillon, P. Massabie |
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| Přispěvatelé: | ProdInra, Migration, Unité mixte de recherche veau et porc (UMR VP), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Supérieure Agronomique de Rennes, Unité des monogastriques, Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2002 |
| Předmět: |
2. Zero hunger
chemistry.chemical_classification Back fat Marbled meat 0402 animal and dairy science food and beverages Adipose tissue 04 agricultural and veterinary sciences Anatomy [SDV.IDA] Life Sciences [q-bio]/Food engineering 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology Animal science Environmental temperature chemistry [SDV.IDA]Life Sciences [q-bio]/Food engineering Fatty acid composition Intramuscular fat Dry cured ComputingMilieux_MISCELLANEOUS Food Science Polyunsaturated fatty acid |
| Zdroj: | Meat Science Meat Science, Elsevier, 2002, 2002 (4), pp.447-455 |
| ISSN: | 0309-1740 |
| Popis: | The effects of restricted outdoor rearing during winter (W) or summer (S), and the influence of indoor ambient temperature [17 °C (I17) vs. 24 °C (I24), the latter being considered as control] on pig growth performance, carcass, muscular and adipose tissue traits, and technological and eating quality of dry-cured hams were evaluated. I17 pigs exhibited higher, whereas W had similar and S lower growth rates than the controls (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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