The Experts below are selected from a list of 25683 Experts worldwide ranked by ideXlab platform

Begoña Panea - One of the best experts on this subject based on the ideXlab platform.

  • Influence of breed, milk diet and Slaughter Weight on carcass traits of suckling kids from seven Spanish breeds.
    Spanish Journal of Agricultural Research, 2012
    Co-Authors: Begoña Panea, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, Guillermo Ripoll, María J. Alcalde
    Abstract:

    This experiment aimed to describe the influence of production system on the following characteristics from seven Spanish goat breeds: carcass Weight, dressing percentage, head Weight, viscera Weight, kidney fat Weight, fatness score, carcass length, leg length, rump perimeter, rump width, kidney fat colour and tissue composition of shoulder. Experiment involved 201 male, single-birth suckling kids from five meat and two dairy breeds. Animals from meat breeds were Slaughtered at two targets carcass Weights (light, 4 kg; heavy, 7 kg). In dairy breeds, half of the animals were reared with dam’s milk and the other half with a milk replacer and all of them were Slaughtered at light Weight (4 kg). Statistics consisted in two GLM, means for each variable, a PCA to study relationships between variables and a discriminant analysis to compare breeds. In dairy breeds, breed had greater influence than milk diet, with breed effect being par ticularly strong for kids that were fed with natural milk. In meat breeds, Slaughter Weight was more important than breed and many significant interactions were found between both effects. All carcass traits were closely related to each other and to Slaughter Weight. Slaughter Weight was also positively related to dressing percentage and to fatness degree. Discriminant analysis explained 76.1% of variability and separated dairy breeds, with well-fattened, medium-shaped carcasses, from meat breeds, with good conformations and medium fatness degrees. Hence, carcass traits were able to group breeds by diary or meat type. Additional key words: carcass tissue composition; fat colour; goat; morphometric measurements.

  • Effect of Slaughter Weight and breed on instrumental and sensory meat quality of suckling kids.
    Meat science, 2012
    Co-Authors: Guillermo Ripoll, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, M.j. Alcalde, María Del Mar Campo, Begoña Panea
    Abstract:

    Abstract The effects of breed and Slaughter Weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the Slaughter Weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n−6/n−3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of Slaughter Weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences.

  • suckling kid breed and Slaughter Weight discrimination using muscle colour and visible reflectance
    Meat Science, 2011
    Co-Authors: G Ripoll, M.j. Alcalde, Alberto Horcada, Begoña Panea
    Abstract:

    Meat colour was evaluated in 141 male suckling kids from five Spanish breeds: Blanca Andaluza (BA), Blanca Celtiberica (BC), Moncaina (MO), Negra Serrana-Castiza (NE) and Pirenaica (PI). Kids were Slaughtered at 7.5 and 11.5 kg. pH and colour were measured in the longissimus thoracis et lumborum muscle. pH values did not differ significantly among breeds. Lightness tended to decrease and redness to increase as Weight increased. BC and NE at light Weight and BC and BA at heavy Weight were characterized by greater lightness, chroma and hue. At both Weights MO and PI were darker and showed lower values for chroma and hue. BA at light Weight and NE at heavy Weight were characterized by values that were between those of the former groups for all variables. Discriminant analysis based on colour and pH correctly classified 48.9% of the kids into their breed and Slaughter Weight.

  • breed Slaughter Weight and ageing time effects on physico chemical characteristics of lamb meat
    Meat Science, 2005
    Co-Authors: S Martinezcerezo, Carlos Sañudo, Begoña Panea, I Medel, R Delfa, I Sierra, J A Beltran, R Cepero, J L Olleta
    Abstract:

    Abstract The effects of breed, Slaughter Weight and ageing time on the meat quality of the three most important Spanish breeds were considered. Two hundred and twenty-five lambs of Rasa Aragonesa-local meat breed-, Churra-local dairy breed- and Spanish Merino were used. Animals (75 of each breed) were Slaughtered at three different live Weights (10–12, 20–22 or 30–32 kg), and the meat was aged for 1, 2, 4, 8 or 16 days. The meat pH, colour, amount of haem pigments, intramuscular fat, moisture, hydroxyproline content and sarcomere length were measured at 24 h post-mortem. Meat texture was measured by compression after each ageing time. The pH of the samples ranged from 5.50 to 5.58. Meat colour varied with breed and Slaughter Weight (P ⩽ 0.01), the M. longissimus thoracis was lighter in the youngest animals and in the Churra breed and redder in Merinos. Intramuscular fat increased and moisture decreased for heavier lambs. Differences in collagen were associated with breed (P ⩽ 0.01); total and insoluble collagen contents were higher in the Churra breed. Sarcomere length was only slightly affected by Slaughter Weight. Meat from the Churra breed had the highest values at high levels of compression. Suckling lambs (10–12 kg) had greater myofibrillar toughness than heavier lambs and ageing strongly influenced myofibrillar tenderness.

Alfredo Teixeira - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Slaughter Weight on the quality of Nile tilapia fillets
    Aquaculture, 2020
    Co-Authors: Carlos Adriano Rocha Silva Morais, Alfredo Teixeira, Thaís Pacheco Santana, C. Santos, Rodrigo Augusto Cortêz Passetti, José Fernando Bibiano Melo, Francisco De Assis Fonseca De Macedo, Jodnes Sobreira Vieira, Ana Paula Del Vesco
    Abstract:

    Abstract The objective of this work was to evaluate the influence of Slaughter Weight on the expression of calpastatin, m-calpain and the RyR3 gene, and on the chemical composition, morphometric measurements, fillet yield and sensorial characteristics of Nile tilapia fillets. In the experiment, 90 Nile tilapia were divided into three experimental treatments regarding Slaughter Weight (n = 30): in treatment 1, tilapia aged 140 days were Slaughtered with an average body Weight of 665 ± 85 g; in treatment 2, the animals were Slaughtered at 182 days and weighed 1000 ± 177 g; and in treatment 3, they were Slaughtered at 238 days and weighed 1325 ± 167 g. There was no significant difference (P > .05) between the treatments for the chemical composition and fillet yield. Fillets of tilapia Slaughtered with a Weight of 665 g presented higher expression of m-calpain and lower expression of calpastatin gene, lower pH values of the thawed fillet, lower drip and thawing loss, and lower shear force than animals Slaughtered with the highest evaluated Weight. Tilapias Slaughtered at 665 g also presented higher flavor and general acceptance. These results show that Slaughter Weight may influence important aspects of the quality of Nile tilapia fillets and that the Slaughter of Nile tilapia with a body Weight of 665 g allows fillets that serve the consumer market to be obtained.

  • Slaughter Weight rather than sex affects carcass cuts and tissue composition of Bisaro pigs
    Meat science, 2019
    Co-Authors: Javier Álvarez-rodríguez, Alfredo Teixeira
    Abstract:

    Abstract Carcass cuts and tissue composition were assessed in Bisaro pigs (n = 64) from two sexes (31 gilts and 33 entire males) reared until three target Slaughter body-Weights (BW) means: 17 kg, 32 kg, and 79 kg. Dressing percentage and backfat thickness increased whereas carcass shrinkage decreased with increasing BW. Slaughter Weight affected most of the carcass cut proportions, except shoulder and thoracic regions. Bone proportion decreased linearly with increasing Slaughter BW, while intermuscular and subcutaneous adipose tissue depots increased concomitantly. Slaughter Weight increased the subcutaneous adipose tissue proportion but this impaired intramuscular and intermuscular adipose tissues in the loin primal. The sex of the pigs minimally affected the carcass composition, as only the belly Weight and the subcutaneous adipose tissue proportions were greater in gilts than in entire males. Light pigs regardless of sex are recommended to balance the trade-offs between carcass cuts and their non-edible compositional outcomes.

  • Influence of breed, milk diet and Slaughter Weight on carcass traits of suckling kids from seven Spanish breeds.
    Spanish Journal of Agricultural Research, 2012
    Co-Authors: Begoña Panea, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, Guillermo Ripoll, María J. Alcalde
    Abstract:

    This experiment aimed to describe the influence of production system on the following characteristics from seven Spanish goat breeds: carcass Weight, dressing percentage, head Weight, viscera Weight, kidney fat Weight, fatness score, carcass length, leg length, rump perimeter, rump width, kidney fat colour and tissue composition of shoulder. Experiment involved 201 male, single-birth suckling kids from five meat and two dairy breeds. Animals from meat breeds were Slaughtered at two targets carcass Weights (light, 4 kg; heavy, 7 kg). In dairy breeds, half of the animals were reared with dam’s milk and the other half with a milk replacer and all of them were Slaughtered at light Weight (4 kg). Statistics consisted in two GLM, means for each variable, a PCA to study relationships between variables and a discriminant analysis to compare breeds. In dairy breeds, breed had greater influence than milk diet, with breed effect being par ticularly strong for kids that were fed with natural milk. In meat breeds, Slaughter Weight was more important than breed and many significant interactions were found between both effects. All carcass traits were closely related to each other and to Slaughter Weight. Slaughter Weight was also positively related to dressing percentage and to fatness degree. Discriminant analysis explained 76.1% of variability and separated dairy breeds, with well-fattened, medium-shaped carcasses, from meat breeds, with good conformations and medium fatness degrees. Hence, carcass traits were able to group breeds by diary or meat type. Additional key words: carcass tissue composition; fat colour; goat; morphometric measurements.

  • Effect of Slaughter Weight and breed on instrumental and sensory meat quality of suckling kids.
    Meat science, 2012
    Co-Authors: Guillermo Ripoll, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, M.j. Alcalde, María Del Mar Campo, Begoña Panea
    Abstract:

    Abstract The effects of breed and Slaughter Weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the Slaughter Weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n−6/n−3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of Slaughter Weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences.

H Vergara - One of the best experts on this subject based on the ideXlab platform.

Alberto Horcada - One of the best experts on this subject based on the ideXlab platform.

  • Influence of breed, milk diet and Slaughter Weight on carcass traits of suckling kids from seven Spanish breeds.
    Spanish Journal of Agricultural Research, 2012
    Co-Authors: Begoña Panea, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, Guillermo Ripoll, María J. Alcalde
    Abstract:

    This experiment aimed to describe the influence of production system on the following characteristics from seven Spanish goat breeds: carcass Weight, dressing percentage, head Weight, viscera Weight, kidney fat Weight, fatness score, carcass length, leg length, rump perimeter, rump width, kidney fat colour and tissue composition of shoulder. Experiment involved 201 male, single-birth suckling kids from five meat and two dairy breeds. Animals from meat breeds were Slaughtered at two targets carcass Weights (light, 4 kg; heavy, 7 kg). In dairy breeds, half of the animals were reared with dam’s milk and the other half with a milk replacer and all of them were Slaughtered at light Weight (4 kg). Statistics consisted in two GLM, means for each variable, a PCA to study relationships between variables and a discriminant analysis to compare breeds. In dairy breeds, breed had greater influence than milk diet, with breed effect being par ticularly strong for kids that were fed with natural milk. In meat breeds, Slaughter Weight was more important than breed and many significant interactions were found between both effects. All carcass traits were closely related to each other and to Slaughter Weight. Slaughter Weight was also positively related to dressing percentage and to fatness degree. Discriminant analysis explained 76.1% of variability and separated dairy breeds, with well-fattened, medium-shaped carcasses, from meat breeds, with good conformations and medium fatness degrees. Hence, carcass traits were able to group breeds by diary or meat type. Additional key words: carcass tissue composition; fat colour; goat; morphometric measurements.

  • Effect of Slaughter Weight and breed on instrumental and sensory meat quality of suckling kids.
    Meat science, 2012
    Co-Authors: Guillermo Ripoll, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, M.j. Alcalde, María Del Mar Campo, Begoña Panea
    Abstract:

    Abstract The effects of breed and Slaughter Weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the Slaughter Weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n−6/n−3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of Slaughter Weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences.

  • suckling kid breed and Slaughter Weight discrimination using muscle colour and visible reflectance
    Meat Science, 2011
    Co-Authors: G Ripoll, M.j. Alcalde, Alberto Horcada, Begoña Panea
    Abstract:

    Meat colour was evaluated in 141 male suckling kids from five Spanish breeds: Blanca Andaluza (BA), Blanca Celtiberica (BC), Moncaina (MO), Negra Serrana-Castiza (NE) and Pirenaica (PI). Kids were Slaughtered at 7.5 and 11.5 kg. pH and colour were measured in the longissimus thoracis et lumborum muscle. pH values did not differ significantly among breeds. Lightness tended to decrease and redness to increase as Weight increased. BC and NE at light Weight and BC and BA at heavy Weight were characterized by greater lightness, chroma and hue. At both Weights MO and PI were darker and showed lower values for chroma and hue. BA at light Weight and NE at heavy Weight were characterized by values that were between those of the former groups for all variables. Discriminant analysis based on colour and pH correctly classified 48.9% of the kids into their breed and Slaughter Weight.

  • meat and fat quality of unweaned lambs as affected by Slaughter Weight and breed
    Meat Science, 2009
    Co-Authors: M. Juárez, Alberto Horcada, M.j. Alcalde, M Valera, O Polvillo, A Molina
    Abstract:

    Sixty-four male lambs of two Southern Spanish breeds, a dairy breed (Grazalema Merino) and a meat breed (Churra Lebrijana), were used to study the effects of Slaughter Weight and breed on meat traits and intramuscular and subcutaneous fat composition. Lambs were reared following a traditional production system without weaning and Slaughtered when live Weight reached 12 kg (suckling) or 20 kg (light). Meat from suckling lambs of both breeds had lower fat and myoglobin contents, and was more tender and had higher scores for sustained juiciness in the sensory analysis. Fat from light lambs had lower C12:0 and C14:0 levels than fat from suckling lambs. Grazalema Merino meat had higher fat and ash contents, and its fat had higher conjugated linoleic acid content than Churra Lebrijana meat.

Carlos Sañudo - One of the best experts on this subject based on the ideXlab platform.

  • Influence of breed, milk diet and Slaughter Weight on carcass traits of suckling kids from seven Spanish breeds.
    Spanish Journal of Agricultural Research, 2012
    Co-Authors: Begoña Panea, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, Guillermo Ripoll, María J. Alcalde
    Abstract:

    This experiment aimed to describe the influence of production system on the following characteristics from seven Spanish goat breeds: carcass Weight, dressing percentage, head Weight, viscera Weight, kidney fat Weight, fatness score, carcass length, leg length, rump perimeter, rump width, kidney fat colour and tissue composition of shoulder. Experiment involved 201 male, single-birth suckling kids from five meat and two dairy breeds. Animals from meat breeds were Slaughtered at two targets carcass Weights (light, 4 kg; heavy, 7 kg). In dairy breeds, half of the animals were reared with dam’s milk and the other half with a milk replacer and all of them were Slaughtered at light Weight (4 kg). Statistics consisted in two GLM, means for each variable, a PCA to study relationships between variables and a discriminant analysis to compare breeds. In dairy breeds, breed had greater influence than milk diet, with breed effect being par ticularly strong for kids that were fed with natural milk. In meat breeds, Slaughter Weight was more important than breed and many significant interactions were found between both effects. All carcass traits were closely related to each other and to Slaughter Weight. Slaughter Weight was also positively related to dressing percentage and to fatness degree. Discriminant analysis explained 76.1% of variability and separated dairy breeds, with well-fattened, medium-shaped carcasses, from meat breeds, with good conformations and medium fatness degrees. Hence, carcass traits were able to group breeds by diary or meat type. Additional key words: carcass tissue composition; fat colour; goat; morphometric measurements.

  • Effect of Slaughter Weight and breed on instrumental and sensory meat quality of suckling kids.
    Meat science, 2012
    Co-Authors: Guillermo Ripoll, Alfredo Teixeira, Carlos Sañudo, Alberto Horcada, M.j. Alcalde, María Del Mar Campo, Begoña Panea
    Abstract:

    Abstract The effects of breed and Slaughter Weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the Slaughter Weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n−6/n−3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of Slaughter Weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences.

  • breed Slaughter Weight and ageing time effects on sensory characteristics of lamb
    Meat Science, 2005
    Co-Authors: S Martinezcerezo, Carlos Sañudo, I Medel, J L Olleta
    Abstract:

    Abstract The longissimus lumborum (right and left) from 180 entire male lambs were tasted by a nine-member trained taste panel. The samples were from lambs from three Spanish breeds; Rasa Aragonesa (local meat breed), Churra (local dairy breed) and Spanish Merino. Within breed, three Slaughter live Weights were considered (10–12, 20–22 or 30–32 kg) and meat was aged in a vacuum package for 1, 2, 4, 8 or 16 days. Panellists assessed a total of eight descriptors. Lamb odour and lamb flavour intensities increased with Slaughter Weight. However, fat flavour intensity was significantly influenced by breed, with the highest score for Rasa Aragonesa. Off-flavour intensity was influenced by breed and ageing, with higher scores for Rasa Aragonesa and longer ageing times. Tenderness and juiciness were influenced by all three effects ( P  ⩽ 0.001, each) and there was a significant interaction between breed and Slaughter live Weight. Meat was juicier and more tender in the lightest Churra lambs, and in the Spanish Merino lambs for the heavier Weight animals. Tenderness and juiciness increased with ageing. The best quality flavour was for the Spanish Merino and the intermediate and heavier lambs.

  • breed Slaughter Weight and ageing time effects on physico chemical characteristics of lamb meat
    Meat Science, 2005
    Co-Authors: S Martinezcerezo, Carlos Sañudo, Begoña Panea, I Medel, R Delfa, I Sierra, J A Beltran, R Cepero, J L Olleta
    Abstract:

    Abstract The effects of breed, Slaughter Weight and ageing time on the meat quality of the three most important Spanish breeds were considered. Two hundred and twenty-five lambs of Rasa Aragonesa-local meat breed-, Churra-local dairy breed- and Spanish Merino were used. Animals (75 of each breed) were Slaughtered at three different live Weights (10–12, 20–22 or 30–32 kg), and the meat was aged for 1, 2, 4, 8 or 16 days. The meat pH, colour, amount of haem pigments, intramuscular fat, moisture, hydroxyproline content and sarcomere length were measured at 24 h post-mortem. Meat texture was measured by compression after each ageing time. The pH of the samples ranged from 5.50 to 5.58. Meat colour varied with breed and Slaughter Weight (P ⩽ 0.01), the M. longissimus thoracis was lighter in the youngest animals and in the Churra breed and redder in Merinos. Intramuscular fat increased and moisture decreased for heavier lambs. Differences in collagen were associated with breed (P ⩽ 0.01); total and insoluble collagen contents were higher in the Churra breed. Sarcomere length was only slightly affected by Slaughter Weight. Meat from the Churra breed had the highest values at high levels of compression. Suckling lambs (10–12 kg) had greater myofibrillar toughness than heavier lambs and ageing strongly influenced myofibrillar tenderness.