000056793 001__ 56793
000056793 005__ 20200221144308.0
000056793 0247_ $$2doi$$a10.1016/j.meatsci.2015.10.006
000056793 0248_ $$2sideral$$a92971
000056793 037__ $$aART-2016-92971
000056793 041__ $$aeng
000056793 100__ $$0(orcid)0000-0003-3752-5655$$aSuárez-Belloch, J.
000056793 245__ $$aThe effect of protein restriction during the growing period on carcass, meat and fat quality of heavy barrows and gilts
000056793 260__ $$c2016
000056793 5060_ $$aAccess copy available to the general public$$fUnrestricted
000056793 5203_ $$aNutritional strategies are being researched in pigs to increase fatness and then to improve quality of dry-cured products. A total of 160 Duroc × (Landrace × Large White) pigs, 50% barrows and 50% gilts, were used in a trial. During the growing period (73-118. d of age), four feeds were formulated with decreasing levels of crude protein (CP; 21.6, 17.7, 14.7 and 13.5%) to achieve 1.10, 0.91, 0.78 and 0.52% of total Lysine, respectively. From 118. d until slaughter, at 123. kg (183, 181, 178 or 192. d of age, respectively), a common diet was provided (17.7% CP and 0.91% Lysine). Barrows had fatter carcasses than gilts but intramuscular fat (IMF) proportion was similar for both. Dietary CP restriction promoted wider backfat depth and pork with higher IMF percentage which was more monounsaturated and less polyunsaturated. We conclude that CP restriction during the grower period improves desirable carcass and meat traits in barrows and gilts intended for dry-cured products.
000056793 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/OTRI-2010/0397$$9info:eu-repo/grantAgreement/ES/MICYT/CDTI/20090836
000056793 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000056793 590__ $$a3.126$$b2016
000056793 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b19 / 129 = 0.147$$c2016$$dQ1$$eT1
000056793 592__ $$a1.792$$b2016
000056793 593__ $$aFood Science$$c2016$$dQ1
000056793 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000056793 700__ $$0(orcid)0000-0002-3005-2675$$aLatorre, M.A.$$uUniversidad de Zaragoza
000056793 700__ $$0(orcid)0000-0002-9463-0753$$aGuada, J.A.$$uUniversidad de Zaragoza
000056793 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000056793 773__ $$g112 (2016), 16-23$$pMeat sci.$$tMeat Science$$x0309-1740
000056793 8564_ $$s107147$$uhttps://zaguan.unizar.es/record/56793/files/texto_completo.pdf$$yPostprint
000056793 8564_ $$s31257$$uhttps://zaguan.unizar.es/record/56793/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000056793 909CO $$ooai:zaguan.unizar.es:56793$$particulos$$pdriver
000056793 951__ $$a2020-02-21-13:35:43
000056793 980__ $$aARTICLE