000086421 001__ 86421
000086421 005__ 20200716101419.0
000086421 0247_ $$2doi$$a10.1002/jsfa.9549
000086421 0248_ $$2sideral$$a110658
000086421 037__ $$aART-2019-110658
000086421 041__ $$aeng
000086421 100__ $$0(orcid)0000-0002-9697-0495$$aBlasco, M.$$uUniversidad de Zaragoza
000086421 245__ $$aEffect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs
000086421 260__ $$c2019
000086421 5060_ $$aAccess copy available to the general public$$fUnrestricted
000086421 5203_ $$aBACKGROUND: The present study aimed to assess the effect of crossbreeding a local breed (Segureña, S × S) with Texel as the sire line (Texel × Segureña crossbred, T × S) on productive traits and meat quality attributes. Sixty-eight lambs (both males and females) from each genotype, weaned at about 45 days old and intensively fed with concentrates and cereal straw ad libitum until they were 72 days old, were used to assess productive traits, and ten animals from each genotype were used to assess meat quality.
RESULTS: The crossbreeding with Texel improves productivity, with a greater weight at birth (+1 kg) and at slaughter (+3 kg) and a greater average daily gain (+29 g). T × S lambs had a better conformation, less carcass fatness, and higher content of muscle (+45 g kg -1 ) as opposed to a lower fat content (-50.6 g kg -1 ). With regard to meat quality, crossbreeding with Texel provided a meat with a higher protein content (+4 g kg -1 ) and a lower oleic acid content (21% less), although the differences were very scarce from a sensory point of view, and non-existent with respect to instrumental quality.
CONCLUSION: Crossbreeding could comprise a useful tool in the production of ovine meat in local breeds, such as Segureña, within the Mediterranean Area, and, consequently, a way of increasing the profitability of the farms.
000086421 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000086421 590__ $$a2.614$$b2019
000086421 592__ $$a0.718$$b2019
000086421 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b8 / 58 = 0.138$$c2019$$dQ1$$eT1
000086421 593__ $$aAgronomy and Crop Science$$c2019$$dQ1
000086421 591__ $$aCHEMISTRY, APPLIED$$b23 / 71 = 0.324$$c2019$$dQ2$$eT1
000086421 593__ $$aFood Science$$c2019$$dQ2
000086421 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b50 / 139 = 0.36$$c2019$$dQ2$$eT2
000086421 593__ $$aNutrition and Dietetics$$c2019$$dQ2
000086421 593__ $$aBiotechnology$$c2019$$dQ2
000086421 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000086421 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.M.$$uUniversidad de Zaragoza
000086421 700__ $$aBalado, J.
000086421 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000086421 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000086421 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000086421 773__ $$g99, 7 (2019), 3335-3342$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142
000086421 8564_ $$s238821$$uhttps://zaguan.unizar.es/record/86421/files/texto_completo.pdf$$yPostprint
000086421 8564_ $$s75170$$uhttps://zaguan.unizar.es/record/86421/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000086421 909CO $$ooai:zaguan.unizar.es:86421$$particulos$$pdriver
000086421 951__ $$a2020-07-16-08:39:09
000086421 980__ $$aARTICLE