کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5543356 | 1554063 | 2017 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics
ترجمه فارسی عنوان
اثر رژیم های کم پروتئین در خوک های سنگین بر ویژگی های کیفیت خمیر خشک
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کلمات کلیدی
ژامبون خشک شده، اثرات زیست محیطی، رژیم کم پروتئین، کیفیت، پایداری،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The present work aimed at evaluating if heavy pig low-protein diets balanced for amino acid (AA) profile affect the quality characteristics of dry cured hams. To the aim, 40 hams obtained by Italian Duroc Ã Italian Large White pigs fed three different dietary crude protein and indispensable AA levels were compared with those obtained by a conventional Parma ham Protected Designation of Origin diet (C). No physico-chemical (aw, pH), chemical (gross composition, NaCl, lipid peroxidation, non-protein nitrogen, total volatile bases) or sensory characteristics of hams were systematically affected by the administered diet, animal sex or their interaction with the exception of total and subcutaneous fat (the latter measured by an image analysis procedure). Considering gilts, low-protein diets resulted in samples with higher fat content and subcutaneous fat thickness with respect to hams obtained with C diet. In conclusion, low protein diets in the finishing phase of pig breeding could reduce the environmental impact due to nitrogen excretion without significantly affecting ham quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 131, September 2017, Pages 152-157
Journal: Meat Science - Volume 131, September 2017, Pages 152-157
نویسندگان
Silvia Grassi, Ernestina Casiraghi, Simona Benedetti, Cristina Alamprese,