Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW.
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/3530 |
Resumo: | The aim of this work was to determine the relationship between physical measures from the subcutaneous tissue and Longissimus dorsi (LD) muscle (area, depth, and width measured between the 3rd and 4th lumbar vertebrae, at the last rib, and between the 3rd and 4th last ribs) and the chemical composition of LD at 70, 80, 90, 100, and 110 kg LW. The content of water, protein, neutral and polar lipids, total and soluble collagen, and total pigments, were determined. Globally, the measures taken and the chemical composition were not affected between 70 and 110 kg, except for the LD depth and width at the 3rd-4th lumbar vertebrae. At 70 kg, the LD depth was greater than at 110 kg (3.77 vs. 2.75 cm, P<0.05) and the width was smaller (8.14 vs. 9.82 cm, P<0.05). In conclusion, from 70 to 110 kg: i) the morphological changes in the lumbar region were due mainly to the width dimension, with no impact on the chemical composition of the muscle; and ii) the chemical composition did not change drastically, even though the amount of intramuscular fat increased slightly between 70 and 110 kg (5.32 and 6.67%, respectively) suggesting an early intramuscular fat deposition. |
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Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW.Alentejano pigCarcassMeat qualityLive weightThe aim of this work was to determine the relationship between physical measures from the subcutaneous tissue and Longissimus dorsi (LD) muscle (area, depth, and width measured between the 3rd and 4th lumbar vertebrae, at the last rib, and between the 3rd and 4th last ribs) and the chemical composition of LD at 70, 80, 90, 100, and 110 kg LW. The content of water, protein, neutral and polar lipids, total and soluble collagen, and total pigments, were determined. Globally, the measures taken and the chemical composition were not affected between 70 and 110 kg, except for the LD depth and width at the 3rd-4th lumbar vertebrae. At 70 kg, the LD depth was greater than at 110 kg (3.77 vs. 2.75 cm, P<0.05) and the width was smaller (8.14 vs. 9.82 cm, P<0.05). In conclusion, from 70 to 110 kg: i) the morphological changes in the lumbar region were due mainly to the width dimension, with no impact on the chemical composition of the muscle; and ii) the chemical composition did not change drastically, even though the amount of intramuscular fat increased slightly between 70 and 110 kg (5.32 and 6.67%, respectively) suggesting an early intramuscular fat deposition.2012-01-13T15:46:41Z2012-01-132010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/3530http://hdl.handle.net/10174/3530engNeves, J.A.; Freitas, A.B.; Martins, J.M.; Nunes, J.T. Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. Trabalho apresentado em 7th. International Symposium on the Mediterranean Pig, In Abstracts book of the 7th. International Symposium on the Mediterranean Pig, Cordoba, 2010.naonaosimICAAMjneves@uevora.ptaagbf@uevora.ptjmartins@uevora.ptjnunes@uevora.pt387Neves, J.A.Freitas, A.B.Martins, J.M.Nunes, J.T.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T18:40:34Zoai:dspace.uevora.pt:10174/3530Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:58:51.847099Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. |
title |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. |
spellingShingle |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. Neves, J.A. Alentejano pig Carcass Meat quality Live weight |
title_short |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. |
title_full |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. |
title_fullStr |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. |
title_full_unstemmed |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. |
title_sort |
Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. |
author |
Neves, J.A. |
author_facet |
Neves, J.A. Freitas, A.B. Martins, J.M. Nunes, J.T. |
author_role |
author |
author2 |
Freitas, A.B. Martins, J.M. Nunes, J.T. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Neves, J.A. Freitas, A.B. Martins, J.M. Nunes, J.T. |
dc.subject.por.fl_str_mv |
Alentejano pig Carcass Meat quality Live weight |
topic |
Alentejano pig Carcass Meat quality Live weight |
description |
The aim of this work was to determine the relationship between physical measures from the subcutaneous tissue and Longissimus dorsi (LD) muscle (area, depth, and width measured between the 3rd and 4th lumbar vertebrae, at the last rib, and between the 3rd and 4th last ribs) and the chemical composition of LD at 70, 80, 90, 100, and 110 kg LW. The content of water, protein, neutral and polar lipids, total and soluble collagen, and total pigments, were determined. Globally, the measures taken and the chemical composition were not affected between 70 and 110 kg, except for the LD depth and width at the 3rd-4th lumbar vertebrae. At 70 kg, the LD depth was greater than at 110 kg (3.77 vs. 2.75 cm, P<0.05) and the width was smaller (8.14 vs. 9.82 cm, P<0.05). In conclusion, from 70 to 110 kg: i) the morphological changes in the lumbar region were due mainly to the width dimension, with no impact on the chemical composition of the muscle; and ii) the chemical composition did not change drastically, even though the amount of intramuscular fat increased slightly between 70 and 110 kg (5.32 and 6.67%, respectively) suggesting an early intramuscular fat deposition. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-01-01T00:00:00Z 2012-01-13T15:46:41Z 2012-01-13 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/3530 http://hdl.handle.net/10174/3530 |
url |
http://hdl.handle.net/10174/3530 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Neves, J.A.; Freitas, A.B.; Martins, J.M.; Nunes, J.T. Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. Trabalho apresentado em 7th. International Symposium on the Mediterranean Pig, In Abstracts book of the 7th. International Symposium on the Mediterranean Pig, Cordoba, 2010. nao nao sim ICAAM jneves@uevora.pt aagbf@uevora.pt jmartins@uevora.pt jnunes@uevora.pt 387 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799136471616061440 |