http://www.cnr.it/ontology/cnr/individuo/prodotto/ID182283
Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. (Articolo in rivista)
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- Label
- Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. (Articolo in rivista) (literal)
- Anno
- 2005-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1016/j.meatsci.2004.09.001 (literal)
- Alternative label
Carolina Pugliese; Riccardo Bozzi; Gustavo Campodoni; Anna Acciaioli; Oreste Franci; Gustavo Gandini (2005)
Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics.
in Meat science; Academic Press Ltd., Elsevier Science Ltd., London (Regno Unito)
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Carolina Pugliese; Riccardo Bozzi; Gustavo Campodoni; Anna Acciaioli; Oreste Franci; Gustavo Gandini (literal)
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- PubMe (literal)
- Scopus (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- Carolina Pugliese, Riccardo Bozzi, Gustavo Campodoni, Anna Acciaioli,
Oreste Franci Dipartimento di Scienze Zootecniche, Universita` di Firenze, Via Cascine 5, 50144 Firenze, Italy
Gustavo Gandini Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Universita` di Milano, Via Celoria 10, 20133 Milano, Italy (literal)
- Titolo
- Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. (literal)
- Abstract
- The effects of rearing system on tissue composition of a sample joint and on chemical-physical traits of meat and subcutaneous
fat were studied in an Italian local pig breed. Forty-six Cinta Senese pigs were used; 17 pigs were reared on wood pasture, 29 pigs
were reared in pens and fed commercial mixtures. Weight at slaughter was 136.2 and 127.7 kg for indoor and outdoor-pigs respectively.
For sample joint composition outdoor-pigs showed a lower percentage of Longissimus lumborum (Ll) (46% vs. 48%) and
higher percentages of intermuscular fat (7.2% vs. 4.7%) and bone (20.9% vs. 19.2%). In Ll outdoor-pigs showed higher percentages
of intramuscular fat (4.04% vs. 3.29%) and crude protein (23.5% vs. 22.8%), lower drip and cooking losses by oven (0.66% vs. 2.14%
and 28.6% vs. 32.3% respectively) and higher cooking loss by water-bath (30.3% vs. 26.6%). Lower values of L* (45.8 vs. 50.1) and
higher values of a* (14.9 vs. 11.8) and chroma (15.9 vs. 12.8) were recorded on Ll of outdoor-pigs. Subcutaneous fat of outdoor-pigs
showed higher percentages of MUFA (55.1% vs. 53.3%) and PUFA (13.2% vs. 10.4%). Outdoor-pigs had higher PUFA/SFA ratio
(0.43 vs. 0.29). (literal)
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