Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW.

Detalhes bibliográficos
Autor(a) principal: Neves, J.A.
Data de Publicação: 2010
Outros Autores: Freitas, A.B., Martins, J.M., Nunes, J.T.
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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spelling 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
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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
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