Consulta: subjectFacets:"Ham"
Registros recuperados: 3
Data/hora: 09/06/2024 13:57:38

A canonical correlation analysis of the association between carcass and ham traits in pigs used to produce dry-cured ham
Provedor de dados: 74
Autores: Ventura,Henrique T.; Lopes,Paulo S.; Peloso,José V.; Guimarães,Simone E.F.; Carneiro,Antonio Policarpo S.; Carneiro,Paulo L.S.
The association between carcass and ham traits in a pig population used to produce dry-cured ham was studied using canonical correlation analysis. The carcass traits examined were hot carcass weight (HCW), backfat thickness (BT) and loin depth (LD), and the ham traits studied were gross ham weight (GHW), trimmed ham weight (THW), ham inner layer fat thickness (HIFT), ham outer layer fat thickness (HOFT), pH (pH) and the Göfo value. Carcass and ham traits are not independent. The canonical correlations (r) between the carcass and ham traits at 130 kg were 0.77, 0.24 and 0.20 for the first, second and third canonical pair, respectively, and were all significant (p &lt; 0.01) by the Wilks test. The corresponding canonical correlations between the three...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Canonical correlation; Carcass; Ham; Pig.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572011000300014

Swine carcasses classified by degree of exudation and marbling content
Provedor de dados: 86
Autores: Bertol,Teresinha Marisa; Coldebella,Arlei; Santos Filho,Jonas Irineu dos; Guidoni,Antonio Lourenço.
Abstract: The objective of this work was to develop and evaluate prediction equations, based on measurements obtained on the slaughter line, for carcass classification according to the degree of exudation and the content of marbling. A total of 747 pig carcasses originated from 27 producers were randomly selected on the slaughter line at two slaughterhouses, constituting representative samples from each one. Hot carcass weight, loin depth, back fat thickness, and pH and temperature 45 min after slaughter were used to generate the equations. The carcasses were classified as normal or exudative for drip loss of loin and ham, and as acceptable or undesirable for marbling content. For drip loss of loin and ham, respectively, the overall correct classification...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drip loss; Ham; Loin; Pigs; Prediction equations.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000200121

Qualidade de cortes de suínos recebendo ractopamina na ração em diferentes programas alimentares - DOI: 10.4025/actascianimsci.v30i2.4682
Provedor de dados: 2
Autores: Cantarelli, Vinicius de Souza; UFLA; Zangeronimo, Márcio Gilberto; UFLA; Almeida, Erin Caperuto de; UFLA; Wolp, Raquel Celidonio; UFLA; Pereira, Leandro de Melo; UFLA; Fialho, Elias Tadeu.
Avaliou-se a suplementação de ractopamina associada à restrição alimentar em rações com elevado teor de lisina sobre a composição de cortes suínos. Foram utilizados 30 suínos machos castrados (peso 107,2 ± 6,2 kg), recebendo as dietas experimentais durante 28 dias pré-abate. Foi utilizado um delineamento em blocos casualizados em fatorial 2 x 2 + 1 (dois níveis de ractopamina – 0 ou 5 ppm – em rações com 1,03% de lisina total; fornecidas à vontade ou 15% de restrição, e um tratamento controle, ad libitum, sem ractopamina, contendo 0,8% de lisina total) com seis repetições. Os cortes foram obtidos da carcaça esquerda resfriada. Foram avaliados o rendimento do filezinho (RFIL), as porcentagens de carne no pernil (PCPER), a paleta (PCPAL), a sobrepaleta...
Palavras-chave: 5.04.03.00-1    Nutrição e Alimentação Animal modificador de carcaça; Restrição alimentar; Barriga; Filezinho; Pernil. carcass modifier; Feed restriction; Belly; Tenderloin; Ham.
Ano: 2008
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/4682