Aviso: para depositar documentos, por favor, inicia sesión e identifícate con tu cuenta de correo institucional de la UCM con el botón MI CUENTA UCM. No emplees la opción AUTENTICACIÓN CON CONTRASEÑA
 

Pequeñas variaciones en el tiempo de ayuno y calidad de la carne de cerdo

Simple item page
dc.contributor.authorRey Muñoz, Ana Isabel
dc.contributor.authorDe Cara Molina, Almudena
dc.contributor.authorEscudero Portugués, Rosa María
dc.contributor.authorSegura Plaza, José Francisco
dc.contributor.authorCalvo Adiego, Luis
dc.date.accessioned2023-06-16T15:19:19Z
dc.date.available2023-06-16T15:19:19Z
dc.date.issued2020-03
dc.description.abstractEl ayuno de los animales antes del sacrificio es una práctica habitual con fines higiénico-sanitarios y económicos. Se evalúa el efecto que tiene sobre el valor nutricional de la carne de cerdo variaciones de 2-3 horas en el tiempo de ayuno previo al sacrificio
dc.description.abstractFasting before slaughter is a common practice for hygienic-sanitary and economic purposes. The effect of variations of 2-3 hours on the fasting time prior to slaughter is evaluated on the nutritional value of pork.
dc.description.departmentDepto. de Producción Animal
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Economía y Competitividad (MINECO)/FEDER
dc.description.statuspub
dc.eprint.idhttps://eprints.ucm.es/id/eprint/61103
dc.identifier.issn1132-2675
dc.identifier.officialurlhttps://eurocarne.com/articulos-ficha/codigo/16593/kw/Peque%C3%B1as+variaciones+en+el+tiempo+de+ayuno+y+calidad+de+la+carne+de+cerdo
dc.identifier.urihttps://hdl.handle.net/20.500.14352/6341
dc.issue.number284
dc.journal.titleEurocarne
dc.language.isospa
dc.page.final54
dc.page.initial48
dc.publisherEstrategias Alimentarias
dc.relation.projectIDRTC-2015-3550-2
dc.rights.accessRightsopen access
dc.subject.keywordAyuno
dc.subject.keywordcerdo
dc.subject.keywordcalidad carne
dc.subject.keywordFasting
dc.subject.keywordpork
dc.subject.keywordmeat quality
dc.subject.ucmNutrición y cuidado de los animales
dc.subject.ucmProducción animal
dc.subject.unesco3109.06 Nutrición
dc.subject.unesco3104 Producción Animal
dc.titlePequeñas variaciones en el tiempo de ayuno y calidad de la carne de cerdo
dc.title.alternativeSmall variations in fasting time and quality of pork
dc.typejournal article
dcterms.referencesBochicchio, D., Comellini, M., Lambertini, P., Marchetto, G., & Della Casa, G. (2015). Selective mobilization of fatty acids in adipose tissue of heavy pigs. Animal, 9, 158-165. • Brown, S. N., Knowles, T. G., Edwards, J. E., & Warriss, P. D. (1999). Behavioural and physiological responses of pigs to being transported for up to 24 h followed by six hours recovery in lairage. Veterinary Record,145, 421-426. • Calvo, L., Toldrá, F., Aristoy, M. C., López-Bote, C. J., & Rey, A. I. (2016). Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork. Meat Science, 121, 1-11. • Eikelenboom, G., Bolink, A. H., & Sybesma, W. (1991). Effects of feed withdrawal before delivery on pork quality and carcass yield. Meat Science, 29, 25-30. • Enser, M. (1987). What is lipid oxidation? LWT-Food Science and Technology, 1, 151-153. • Erickson, M. C. (2008). Lipid oxidation of muscles foods. In C. C. Akoh, and D. B. Min (Eds), Food lipids, chemistry, nutrition and biotechnology (3rd ed.). Boca Raton: CRC Press Taylor & Francis Group (chap.12) • Faucitano, L. (2018). Preslaughter handling practices and their effects on animal welfare and pork quality. Journal of Animal Science, 96, 728-738 • Frobose, H, L., Dritz, S. S., Tokach, M. D., Prusa, K. J., DeRouchey, J. M., Goodband, R. D., & Nelssen, J. L. (2014). Effects of preslaughter feed withdrawal time on finishing pig carcass, body weight gain, and food safety characteristics in a commercial environment. Journal of Animal Science, 92, 3693-3700. • Gandemer, G. (2002). Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science, 62, 309-321. • Gray, J. I., & Pearson, A. M. (1984). Cured Meat Flavor. In C. O. Chichester, E. M. Mrak & B. S. Schweigert (Eds.), Advances in Food Research (Vol. 29, pp. 186): Academic Press. • Guàrdia, M. D., Estany, J., Balasch, S., Oliver, M. A., Gispert M., & Diestre, A. (2009). Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs. Meat Science, 81, 745-751. • Herzberg, G. R., & Farrell, B. (2003). Fasting-induced, selective loss of fatty acids from muscle triacylglycerols. Nutrition Research, 23, 205-213. • Jensen, C., Flensted-Jensen, M., Skibsted, L. H, & Bertelsen, G. (1998). Warmed-over flavour in chillstored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation. European Food Research and Technology, 207, 154-159. • Raclot, T., & Groscolas, R., (1993). Differential mobilization of white adipose tissue fatty acids according to chain length, unsaturation, and positional isomerism. Journal of Lipid Research, 34, 1515-1526. • Raclot, T., & Groscolas, R. (1995). Selective mobilization of adipose tissue fatty acids during energy depletion in the rat. Journal of Lipid Research, 36, 2164-2173. • Rey, A. I., Menoyo, D., Segura, J., López-Bote, C. J., & Calvo, L. (2020). Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork. Meat Science, 161, 108013. doi: 10.1016/j.meatsci.2019.108013 • Riediger, N. D., Othman, R. A., Suh, M., & Moghadasian, M. H. (2009). A systematic review of the roles of n-3 fatty acids in health and disease. Journal of the American Dietetic Association, 109, 668-679 • Warriss, P. D., & Brown S. N. (1983). The influence of preslaughter fasting on carcass and liver yield in pigs. Livestock Production Science, 10, 273-282. e Marzo 2020
dspace.entity.typePublication
relation.isAuthorOfPublication4b10d36b-426e-4bfd-8f51-85b2b1b2e260
relation.isAuthorOfPublication29948935-84ec-4859-987d-bb9afbc38277
relation.isAuthorOfPublication6a7ae18a-be91-4154-ba36-03c6aec972c2
relation.isAuthorOfPublication.latestForDiscovery4b10d36b-426e-4bfd-8f51-85b2b1b2e260

Download

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
2020_D_24_Eurocarne_Glycaemic.pdf
Size:
768.75 KB
Format:
Adobe Portable Document Format
downoload Download

Collections

Artículos