Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding

Pérez-Ciria, Leticia (Universidad de Zaragoza) ; Miana-Mena, Francisco Javier (Universidad de Zaragoza) ; Ripoll, Guillermo ; Latorre, María Ángeles (Universidad de Zaragoza)

Resumen: Abstract PSXIII-27: Currently, gilts intended for Spanish high quality drycured ham are characterized by lack of fatness detected at backfat depth covering the ham and also in the intramuscular fat content, necessary for an optimum dry-curing process and for the consumer acceptability, respectively...

Idioma: Inglés

DOI: 10.1093/jas/skz258.928

Año: 2019

Publicado en: JOURNAL OF ANIMAL SCIENCE 97, Supplement 3 (2019), PSXIII-27 471-472
ISSN: 0021-8812

Factor impacto JCR: 2.092 (2019)

Categ. JCR: AGRICULTURE, DAIRY & ANIMAL SCIENCE rank: 12 / 63 = 0.19 (2019) - Q1 - T1

Factor impacto SCIMAGO: 0.875 - Animal Science and Zoology (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1) - Genetics (Q2)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2016-78532-R

Tipo y forma: Congress (Published version)

Área (Departamento): Área Fisiología (Dpto. Farmacología y Fisiolog.)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)