Person: López Bote, Clemente José
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First Name
Clemente José
Last Name
López Bote
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Producción Animal
Area
Producción Animal
Identifiers
4 results
Search Results
Now showing 1 - 4 of 4
Item Alternative method for intramuscular fat analysis using common laboratory equipment(Meat Science, 2015) Calvo, L.; Óvilo, C.; González-Bulnes, A.; Álvarez Gómez De Segura, Ignacio; Olivares Moreno, Álvaro; Cambero Rodríguez, María Isabel; López Bote, Clemente JoséA procedure to quantify intramuscular fat was developed using common inexpensive laboratory equipment. Three homogenization methods of lyophilized muscle samples (Ball-mill, Grinder and Mortar) and two extraction methods (Ball-mill or Vortex) were used in turkey meat and pork. Two-hundred mg of lyophilized and homogenized samples were accurately weighed and mixed with 1.5 mL of dichloromethane-methanol (8:2) and shaken either in a Mixer Mill (MM400, Retsch Technology) or in a Vortex. The final mixture was separated by centrifugation. Solvent was evaporated under a nitrogen stream and lipid content was gravimetrically determined. Besides, it was checked that the fatty acid profile was not altered by the protocol used. Moreover, the analysis of 4 replicas from the same sample showed different variation coefficients (16-29%) for the new procedures proposed over a wide range of IMF content. The combination of Grinder and Vortex methodologies can be proposed as a simple and inexpensive alternative to previous ones.Item Papel de los ácidos grasos en el diseño de piensos para cerdos ibéricos(Infoingaso, 2018) Segura Plaza, José Francisco; López Bote, Clemente JoséItem Alleviating Heat Stress in Fattening Pigs: Low-Intensity Showers in Critical Hours Alter Body External Temperature, Feeding Pattern, Carcass Composition, and Meat Quality Characteristics(Animals, 2024) Segura Plaza, José Francisco; Calvo Adiego, Luis; Escudero Portugués, Rosa María; Olivares Moreno, Álvaro; Rodríguez, Ana Isabel; Jiménez Gómez, Beatriz; López Bote, Clemente JoséSimple Summary: Pigs lack functional sweat glands, hence being very susceptible to heat stress. The optimum temperature in which pigs would thrive is around 20 °C, depending on age and weight. Pigs could achieve higher heat dissemination, e.g., by increasing body contact with the cooler ground and panting, but also through an undesirable reduction in feed intake. In addition, under conditions of severe heat stress, animals may become more susceptible even to immune challenges due to damage to the structure of the intestinal wall. Thus, heat stress can affect the proper functioning of metabolism, which, in addition to having implications on animal welfare, also affects the quality of meat and meat products. Cooling systems are not yet commonly seen on farms. Sprinkler systems are the most used cooling system, followed by water pads and fogging systems, for finishing pigs. As our climate continues to warm, monitoring daily feed intake and water consumption levels, along with the implementation of cooling systems, must become tools to minimize the adverse effects of hot weather.Item Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin(Meat Science, 2008) Soto, E.; Ordóñez, José Antonio; Hoz Perales, Lorenzo De La; Hierro Paredes, Eva; Herranz Hernández, María Beatriz; López Bote, Clemente José; Cambero Rodríguez, María IsabelThe effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] on composition, volatile profile and sensory characteristics of dry-cured loin was studied. The FR, A and A-G diets, in comparison with FD, induce a higher α- and γ-tocopherol concentration, which limits the TBARs values at 24 h of air exposure. Sixty volatile compounds were identified in the headspace, including 14 aldehydes, 10 hydrocarbons, eight alcohols, five ketones, four furans, four pyrazines, four sulphur compounds, three acids, three esters, three phenols, one pyridine and one pyrrole. Volatiles from amino acid catabolism stressed the difference among batches FR being the batch with the highest level of these compounds. Products from FD showed the lowest fat content and L∗ value. FR loins obtained the highest scores for appearance, odour and flavour in the rank order test sensory analysis.