Effects of genotypes and crossbreeding on the quality parameters of dry-cured shoulders from different Iberian genetic pig lines
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00330-1
Abstract: Iberian pigs are a porcine breed, in which is very important to obtain a genetic line showing a larger prolificacy and performance of valuable parts, without affecting the meat quality. The main objective of this… read more here.
Keywords: pig; parameters dry; line; quality parameters ... See more keywords
A Diet-Induced Pediatric Model of Non Alcoholic Fatty Liver Disease Using Neonatal Iberian Pigs (OR26-02-19).
Sign Up to like & getrecommendations! Published in 2019 at "Current developments in nutrition"
DOI: 10.1093/cdn/nzz033.or26-02-19
Abstract: Objectives The prevalence of non-alcoholic fatty liver disease (NAFLD) in children has increased over the past decades, creating a need for animal models that recapitulate the features of the pediatric disease. Iberian pigs have a… read more here.
Keywords: iberian pigs; con; model; hff ... See more keywords
Design of a low-density SNP panel for intramuscular fat content and fatty acid composition of backfat in free-range Iberian pigs
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Animal Science"
DOI: 10.1093/jas/skad079
Abstract: Abstract Intramuscular fat (IMF) content and fatty acids (FA) profile determine important sensory and technological characteristics of the meat, being interesting traits to be included in breeding programs for Iberian pig. In a previous study,… read more here.
Keywords: backfat; imf content; panel; snp ... See more keywords
Understanding the role of myoglobin content in Iberian pigs fattened in an extensive system through analysis of the transcriptome profile.
Sign Up to like & getrecommendations! Published in 2022 at "Animal genetics"
DOI: 10.1111/age.13195
Abstract: Meat color is the first perceived sensory feature and one of the most important quality traits. Myoglobin is the main pigment in meat, giving meat its characteristic cherry-red color, highly appreciated by the consumers. In… read more here.
Keywords: expression; system; myoglobin content; transcriptome ... See more keywords
Isolation, Genotyping, and Mouse Virulence Characterization of Toxoplasma gondii From Free Ranging Iberian Pigs
Sign Up to like & getrecommendations! Published in 2020 at "Frontiers in Veterinary Science"
DOI: 10.3389/fvets.2020.604782
Abstract: The present study aimed to isolate and perform molecular and phenotypic characterization of Toxoplasma gondii strains infecting Iberian pigs bred under semi-free conditions and destined for human consumption. Blood and heart tissue samples from 361… read more here.
Keywords: gondii; characterization toxoplasma; toxoplasma gondii; characterization ... See more keywords
Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10050985
Abstract: The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life… read more here.
Keywords: organic acid; oleic acid; acid; acid mix ... See more keywords