000129572 001__ 129572
000129572 005__ 20241125101138.0
000129572 0247_ $$2doi$$a10.3390/agriculture13122221
000129572 0248_ $$2sideral$$a135835
000129572 037__ $$aART-2023-135835
000129572 041__ $$aeng
000129572 100__ $$aArgemí-Armengol, Immaculada
000129572 245__ $$aEffects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham
000129572 260__ $$c2023
000129572 5060_ $$aAccess copy available to the general public$$fUnrestricted
000129572 5203_ $$aPeas are an alternative to soybeans to supply protein in livestock feeds. Immunocastration avoids surgical castration of male pigs and increases fat deposition in female pigs. This work aimed to assess the effects of pea inclusion on the amount of fat and fatty acid profile of loins and on weight losses of dry-cured hams in different sexes of pigs; in addition, growth performance and feeding behavior in immunocastrated female pigs were evaluated. Two experiments were conducted with crossbred immunocastrated female (IF) and immunocastrated (IM) or surgically castrated (CM) male pigs from Duroc dams sired by Berkshire, which were assigned to one of two diets (soybean vs. pea-based). The effect of castration type on the afore-mentioned variables was evaluated in male pigs, and the growth performance, and feeding behavior in female pigs. The pea-based diet in IF had no effect on average daily gain nor on carcass traits; although, it increased feeding time (p < 0.001) and reduced n-3 polyunsaturated fatty acid (PUFA) content (p < 0.05). In male pigs, the pea-based diet did not change carcass fatness either but reduced the n-3 PUFA levels (p < 0.05). Likewise, IM had lower (p < 0.001) monounsaturated fatty acid (MUFA) and higher (p < 0.05) n-6 PUFA than CM. Diet did not affect dry-cured ham weight losses during the process, while IM showed greater (p < 0.001) losses than CM. Pigs fed a pea-based diet complied with the requirements of cured ham production, while immunocastration in male pigs increased weight losses, partly explained by lower fat content and higher fatty acid unsaturation.
000129572 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000129572 590__ $$a3.3$$b2023
000129572 592__ $$a0.607$$b2023
000129572 591__ $$aAGRONOMY$$b20 / 126 = 0.159$$c2023$$dQ1$$eT1
000129572 593__ $$aAgronomy and Crop Science$$c2023$$dQ1
000129572 593__ $$aPlant Science$$c2023$$dQ2
000129572 593__ $$aFood Science$$c2023$$dQ2
000129572 594__ $$a4.9$$b2023
000129572 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000129572 700__ $$aTor, Marc
000129572 700__ $$aBottegal, Diego
000129572 700__ $$0(orcid)0000-0002-3005-2675$$aLatorre, Maria A.$$uUniversidad de Zaragoza
000129572 700__ $$aSerrano-Pérez, Beatriz
000129572 700__ $$0(orcid)0000-0001-6445-849X$$aÁlvarez-Rodríguez, Javier
000129572 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000129572 773__ $$g13, 12 (2023), 2221 [13 pp.]$$pAgriculture (Basel)$$tAgriculture (Basel)$$x2077-0472
000129572 8564_ $$s708319$$uhttps://zaguan.unizar.es/record/129572/files/texto_completo.pdf$$yVersión publicada
000129572 8564_ $$s2757043$$uhttps://zaguan.unizar.es/record/129572/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000129572 909CO $$ooai:zaguan.unizar.es:129572$$particulos$$pdriver
000129572 951__ $$a2024-11-22-12:01:39
000129572 980__ $$aARTICLE