Physicochemical and sensorial characteristics of four muscles from commercial crossbred pigs slaughtered at 130 kg body weight
نویسندگان
چکیده
منابع مشابه
Meat quality and cut yield of pigs slaughtered over 100 kg live weight
Meat quality and cut yield of pigs slaughtered between 100 and 150kg live weight were evaluated. Pigs (417 Agroceres PIC barrows and gilts) were fed a daily allowance of 2.8kg per head from 80kg until 100.71±0.85, 118.58±0.99, 134.07±1.18 or 143.90±1.24kg live weight. Seventy-one pigs were used for the evaluation of primal and subprimal cuts. There was no interaction between sex and slaughter w...
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In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, we...
متن کاملDietary Available Phosphorus Needs of High Lean Pigs Fed from 9 to 119 kg Body Weight
Eighteen replicates (9 barrows, 9 gilts) were used to estimate the dietary available phosphorus (AP) needs of a high lean strain of pigs during each of four stages of growth (9 to 37, 37 to 65, 65 to 92, and 92 to 119 kg body weight [BW]). Pigs were self-fed a basal diet supplemented with one of six incremental additions of AP from monodicalcium phosphate. Initially (9 to 37 kg), pigs were fed ...
متن کاملComparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) hi...
متن کاملPhysicochemical and Sensorial Characterization of Honey Spirits
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portugues...
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ژورنال
عنوان ژورنال: Spanish Journal of Agricultural Research
سال: 2012
ISSN: 2171-9292,1695-971X
DOI: 10.5424/sjar/2012103-2625