Cargando…

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10%...

Descripción completa

Detalles Bibliográficos
Autores principales:	Leite, Ana, Domínguez, Rubén, Vasconcelos, Lia, Ferreira, Iasmin, Pereira, Etelvina, Pinheiro, Victor, Outor-Monteiro, Divanildo, Rodrigues, Sandra, Lorenzo, José Manuel, Santos, Eva María, Andrés, Silvina Cecilia, Campagnol, Paulo C. B., Teixeira, Alfredo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180486/ https://www.ncbi.nlm.nih.gov/pubmed/35681400 http://dx.doi.org/10.3390/foods11111650

Ejemplares similares

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?
por: Leite, Ana, et al.
Publicado: (2023)

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology
por: Vasconcelos, Lia, et al.
Publicado: (2023)

Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)
por: Teixeira, Alfredo, et al.
Publicado: (2021)

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
por: Leite, Ana, et al.
Publicado: (2022)

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
por: Ferreira, Iasmin, et al.
Publicado: (2022)

Effects of Urtica urens in the Feed of Broilers on Performances, Digestibility, Carcass Characteristics and Blood Parameters
por: Teixeira, José, et al.
Publicado: (2023)

Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed
por: Teixeira, Alfredo, et al.
Publicado: (2021)

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source
por: Teixeira, Alfredo, et al.
Publicado: (2021)

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle
por: Chiofalo, Vincenzo, et al.
Publicado: (2020)

In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste
por: Liotta, Luigi, et al.
Publicado: (2019)

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
por: Rodrigues, Sandra S. Q., et al.
Publicado: (2023)

Carcass and meat traits of goats fed diets containing cottonseed cake
por: de Assis, Dallyson Yehudi Coura, et al.
Publicado: (2021)

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake
por: da Conceição dos Santos, Rozilda, et al.
Publicado: (2017)

Effects of carcass weight increase on meat quality and sensory properties of pork loin
por: Hwang, Young-Hwa, et al.
Publicado: (2020)

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
por: Ferreira, Iasmin, et al.
Publicado: (2022)

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
por: Hoa, Van Ba, et al.
Publicado: (2019)

Economic Analysis of the Use of VCS2000 for Pork Carcass Meat Yield Grading in Korea
por: Kim, Juntae, et al.
Publicado: (2021)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Effect of Dietary Ensiled Olive Cake Supplementation on Performance and Meat Quality of Apulo-Calabrese Pigs
por: Caparra, Pasquale, et al.
Publicado: (2023)

Long-Term Immunocastration Protocols Successfully Reduce Testicles’ Size in Bísaro Pigs
por: Paixão, Gustavo, et al.
Publicado: (2021)

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
por: Foti, Paola, et al.
Publicado: (2022)

Swine Colibacillosis: Global Epidemiologic and Antimicrobial Scenario
por: Barros, Maria Margarida, et al.
Publicado: (2023)

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry
por: Barducci, Robson S, et al.
Publicado: (2019)

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
por: Foggiaro, Danila, et al.
Publicado: (2022)

The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers
por: Wang, Jing, et al.
Publicado: (2020)

Dehydrated husks and cake of prickly pear (Opuntia ficus-indica) processing for broiler feed: Effects on growth performance, carcass characteristics, and meat quality
por: Cherif, Imene, et al.
Publicado: (2022)

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
por: Trindade, Pamela Cristiele Oliveira, et al.
Publicado: (2023)

Carcass Characteristics and Qualitative Attributes of Pork from Immunocastrated Animals
por: Caldara, Fabiana Ribeiro, et al.
Publicado: (2013)

Relevance of cold chain for meat products focusing on pork meat
por: Hernández-Magos, Ilse Patricia, et al.
Publicado: (2022)

Effect of Olive Cake and Cactus Cladodes Incorporation in Goat Kids’ Diet on the Rumen Microbial Community Profile and Meat Fatty Acid Composition
por: El Otmani, Samira, et al.
Publicado: (2021)

Sunflower Cake from the Biodiesel Industry in the Diet Improves the Performance and Carcass Traits of Nellore Young Bulls
por: da Silva Oliveira, Vinicius, et al.
Publicado: (2022)

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications
por: Tufariello, Maria, et al.
Publicado: (2019)

Variability in the Chemical Composition and In Vitro Ruminal Fermentation of Olive Cake By-Products
por: Marcos, Carlos N., et al.
Publicado: (2019)

Influence of olive cake dietary supplementation on fecal microbiota of dairy cows
por: Russo, Nunziatina, et al.
Publicado: (2023)

Treated Olive Cake as a Non-forage Fiber Source for Growing Awassi Lambs: Effects on Nutrient Intake, Rumen and Urine pH, Performance, and Carcass Yield
por: Awawdeh, M. S., et al.
Publicado: (2013)

Effects of slaughtering operations on carcass contamination in an Irish pork production plant
por: Wheatley, Paul, et al.
Publicado: (2014)

Evaluation of alternative fabrication specifications to increase gross value of pork carcasses
por: Bryan, Erin E, et al.
Publicado: (2018)

The footprint of dioxins in globally traded pork meat
por: Chen, Kaijie, et al.
Publicado: (2021)

Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat
por: Colonna, Maria Antonietta, et al.
Publicado: (2021)

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks
por: de Gennaro, Giuditta, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_1917p0f4uuv8au2m06v8ifveq4