Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham [Emilia-Romagna]

Sabbioni, A.; Beretti, V.; Zanon, A.; Superchi, P., Sussi, C.; Bonomi, A. . Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza Alimentare

Effect of the proportion of Duroc genes in crosses with Large White and Landrace pigs on the characteristics of seasoned Parma ham [Emilia-Romagna]

2004

Sabbioni, A.; Beretti, V.; Zanon, A.; Superchi, P., Sussi, C.; Bonomi, A. (Parma Univ. (Italy). Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza Alimentare)

إنجليزي. The aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on traits of seasoned Parma hams by a covariance model. The study was carried out on 167 pigs (87 castrated males, 80 females) from different crosses among Duroc (D), Large White (LW) and Landrace (L) breeds, slaughtered at 300 d of age (LW 170 kg). All pigs were raised under similar conditions. The curing period was 380 days. The proportion of Duroc genes was 0% (LW x L: n. 33), 25% [(LW x (D x L): n. 31 and L x (D x LW): n. 35] and 50% [D x (LW x (LW x L)): n. 68]. The increase in proportion of Duroc genes had a positive linear effect (P0.01) and a negative quadratic effect (P

اظهر المزيد [+]

إيطالي. Sono stati valutati, attraverso l'applicazione di un modello di analisi della covarianza, gli effetti lineari e quadratici dell'aumento della percentuale di geni della razza Duroc sulle caratteristiche dei prosciutti stagionati (durata della stagionatura tipo Parma: 380 giorni), provenienti da 167 suini (87 maschi castrati, 80 femmine), appartenenti a diversi incroci, alla cui formazione hanno partecipato le razze Duroc (D), Large White (LW) e Landrace (L), macellati a circa 300 d di età (PV 170 kg). La quota di geni della razza Duroc è risultata pari a 0% (LW x L: n. 33), a 25% [(LW x (D x L): n. 31 e L x (D x LW): n. 35)] e a 50% [D x (LW x (LW x L)): n. 68]. L'aumento della proporzione di geni Duroc porta a un aumento lineare (P0,01) e a una riduzione quadratica (P

اظهر المزيد [+]

الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)

appellation d'origine azoto non proteico backfat breeds (animals) carcass composition cerdo color colore colour composition de la carcasse composition globale composizione della carcassa composizione globale contenido de humedad couleur croisement cruzamiento denominazione di origine designation of origin emilia romagna gene genes geni genotipi genotipos genotypes grasso dorsale hams incrocio jambon lard dorsal metodi statistici moisture content muscle muscles muscoli nonprotein nitrogen peso alla macellazione porcin prosciutti proximate composition race (animal) razas (animales) razze (animali) slaughter weight statistical methods suini swine teneur en eau tenore in umidità tocino dorsal

المعلومات البيبليوغرافية

نُشرت في

Italian Journal of Animal Science (Italy)

المجلد 3 الإصدار 1 الرقم التسلسلي المعياري الدولي (ردمد) 1594-4077

ترقيم الصفحات

pp. 31-39

مواضيع أخرى

Poids a l'abattage; Emilie romagne; Peso de la canal; Composicion de la canal; Genotype; Methode statistique; Crossbreeding; Composicion aproximada; Nitrogeno no proteico; Jamon; Metodos estadisticos; Denominacion de origen; Azote non proteique; Musculos

اللغة

إنجليزي

ملاحظة

Summaries (En, It)

4 tables

3 graphs

30 ref.

العنوان المترجم

Influenza della percentuale di geni della razza Duroc, nell'incrocio con le razze Large White e Landrace, sulle caratteristiche del prosciutto di Parma stagionato [Emilia-Romagna]

النوع

Numerical Data; Summary

في أجريس منذ: 2006-05-15

نوع الملف: AGRIS AP

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