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https://locus.ufv.br//handle/123456789/19579
Tipo: | Artigo |
Título: | Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams |
Autor(es): | Peloso, J.V. Lopes, P.S. Gomide, L.A.M. Guimarães, S.E.F. Carneiro, P.L.S. |
Abstract: | Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups — purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130 kg, DUDU pigs yielded the highest fat thickness of the ham (P < 0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pHu of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P < 0.05) heavier and leaner hams compared to barrows. |
Palavras-chave: | Pig Carcass characteristics Meat quality Dry-cured ham Duroc |
Editor: | Meat Science |
Tipo de Acesso: | Elsevier Ltd |
URI: | https://doi.org/10.1016/j.meatsci.2010.05.017 http://www.locus.ufv.br/handle/123456789/19579 |
Data do documento: | 14-Mai-2010 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | Texto completo | 217,49 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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