<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Daza, a</style></author><author><style face="normal" font="default" size="100%">López-Bote, C J</style></author><author><style face="normal" font="default" size="100%">Tomás Barberán, F a</style></author><author><style face="normal" font="default" size="100%">Espin, J C</style></author><author><style face="normal" font="default" size="100%">López Carrasco, C</style></author><author><style face="normal" font="default" size="100%">Olivares, A</style></author><author><style face="normal" font="default" size="100%">Rey, a I</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Effect of mediterranean forest parasite with Curculio sp. on nutritional value of acorn for Iberian pig feeding and fat characteristics.</style></title><secondary-title><style face="normal" font="default" size="100%">Meat science</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Curculio</style></keyword><keyword><style  face="normal" font="default" size="100%">fat</style></keyword><keyword><style  face="normal" font="default" size="100%">fatty acid</style></keyword><keyword><style  face="normal" font="default" size="100%">iberian pig</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2007</style></year></dates><volume><style face="normal" font="default" size="100%">76</style></volume><pages><style face="normal" font="default" size="100%">316-320</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Sixteen Iberian barrows of the same age with an average initial live weight of 100.1kg were randomly distributed in two groups of eight pigs each. One group was fed healthy acorns and the other group received acorns infested of Curculio sp. The subcutaneous backfat from pigs fed healthy acorns had higher C18:1n-9, MUFA and C20:5n-3 and lower C18:0 and SFA proportions than that from the pigs fed acorns infested with Curculio. The consumption of acorns infested with Curculio sp. led to a reduction of C18:1n-9, MUFA, C18:2n-6, C18:3n-3, C22:5n-3 and PUFA proportions in neutral lipids from Longissimus dorsi muscle with respect to consumption of healthy acorns, whereas in polar lipids it produced a reduction in C18:1n-9, MUFA and C18:4n-3 proportions and an increase in C18:2n-6, C20:4n-6, n-6 and C20:5n-3 proportions and of n-6/n-3 ratio with respect to the healthy acorns consumption. The pigs fed healthy acorns had higher intramuscular fat percentage in Longissimus dorsi than pigs fed with acorns infested with Curculio (9.95 vs 7.09% SEM=0.60).</style></abstract><accession-num><style face="normal" font="default" size="100%">22064301</style></accession-num></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Daza, a</style></author><author><style face="normal" font="default" size="100%">Mateos, A</style></author><author><style face="normal" font="default" size="100%">López Carrasco, C</style></author><author><style face="normal" font="default" size="100%">Rey, A</style></author><author><style face="normal" font="default" size="100%">Ovejero, I</style></author><author><style face="normal" font="default" size="100%">López-Bote, C J</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Effect of feeding system on the growth and carcass characteristics of Iberian pigs, and the use of ultrasound to estimate yields of joints.</style></title><secondary-title><style face="normal" font="default" size="100%">Meat science</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">carcass</style></keyword><keyword><style  face="normal" font="default" size="100%">feeding</style></keyword><keyword><style  face="normal" font="default" size="100%">Growth</style></keyword><keyword><style  face="normal" font="default" size="100%">iberian pig</style></keyword><keyword><style  face="normal" font="default" size="100%">ultrasounds</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2006</style></year></dates><volume><style face="normal" font="default" size="100%">72</style></volume><pages><style face="normal" font="default" size="100%">1-8</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Forty three-castrated male Iberian pigs of the Torbiscal line with an average initial weight of 102.27kg were used. A group of 22 pigs was fed according to the traditional way in free-range conditions with acorn and grass from November to January. Another group of 21 animals was fed 3.72kg/day of a conventional feed that contained 12.53MJME/kg, 16.21% crude protein, 4.94% fat and 6.64% of crude fiber, during the same period. Measurements of backfat thickness and Longissimus dorsi muscle area at the last rib were taken by means of a real-time ultrasound device (Kretz Technick Inc., 600 V-V2.32, Sonovet, Austria) in all pigs before slaughter. After slaughter, carcass, ham and foreleg weights and backfat and muscle area measurement from the last rib chop were recorded. The average daily gain, carcass yield, fat thickness, loin area, ham weight and proportion of hams were significantly higher (P&lt;0.05) in the pigs fed in confinement than in those fed extensively (653.36g, 77.97%, 56.46mm, 3031mm(2), 22.26kg and 14.32% vs 501.48g, 76.94%, 51.74mm, 2673mm(2), 21.52kg and 13.79%, respectively). This paper shows the prediction equations for hams, forelegs and total hams and forelegs weights and proportions with respect to slaughter weight and live ultrasound measurements in pigs fed either extensively or in confinement. The ultrasound measurements better predicted the carcass cuts absolute amounts (R(2)=0.591-0.875) than the carcass cuts proportions (R(2)=0.23-0.40). The use of real-time ultrasound should be used with caution to predict the absolute quantities of hams and forelegs from Iberian pigs since the ultrasound measurements are only moderately accurate.</style></abstract><accession-num><style face="normal" font="default" size="100%">22061368</style></accession-num></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Ruiz, J</style></author><author><style face="normal" font="default" size="100%">Cava, R</style></author><author><style face="normal" font="default" size="100%">Antequera, T</style></author><author><style face="normal" font="default" size="100%">Martín, L</style></author><author><style face="normal" font="default" size="100%">Ventanas, J</style></author><author><style face="normal" font="default" size="100%">López-Bote, C J</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat.</style></title><secondary-title><style face="normal" font="default" size="100%">Meat science</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Fatty acid profile</style></keyword><keyword><style  face="normal" font="default" size="100%">Feeding regime (voyant)</style></keyword><keyword><style  face="normal" font="default" size="100%">iberian pig</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><volume><style face="normal" font="default" size="100%">49</style></volume><pages><style face="normal" font="default" size="100%">155-163</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Thirty Iberian pigs weighing 95 kg were randomly distributed into three groups of 10 animals each and fattened in three traditional management systems ['montanera' (MO), fed extensively on acorns, 'cebo' (CE) fed on a commercial diet and 'recebo' (RE), fed on acorns and a commercial diet]. Fatty acids from the Masseter muscle, lard and liver were analysed. In the lard, fatty acid profiles from MO and RE pigs presented minor differences; however, in the liver, RE pigs showed differences to MO pigs in most of the fatty acids studied. This suggests that the muscle and especially the liver fatty acid profile reflects the feeding regime during the last phase of feeding, while the lard reflects longer term differences.</style></abstract><accession-num><style face="normal" font="default" size="100%">22063305</style></accession-num></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">López-Bote, C J</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Sustained utilization of the Iberian pig breed.</style></title><secondary-title><style face="normal" font="default" size="100%">Meat science</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Dehesa</style></keyword><keyword><style  face="normal" font="default" size="100%">high quality products (voyant)</style></keyword><keyword><style  face="normal" font="default" size="100%">iberian pig</style></keyword><keyword><style  face="normal" font="default" size="100%">Meat Products</style></keyword><keyword><style  face="normal" font="default" size="100%">Montanera</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><volume><style face="normal" font="default" size="100%">49S1</style></volume><pages><style face="normal" font="default" size="100%">S17--27</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The Iberian pig is one of the scarce non-improved swine breeds which survives the modern techniques of pig production based on improved genotypes. This is attributed both to its perfect adaptation to the Mediterranean natural ecosystem and the high quality of its products. The production of meat products from Iberian pigs has very little in common with that of meat products obtained from selected pigs raised under intensive conditions, and it constitutes an example of the preparation of high quality meat products, comparable to the most exquisite food products in the world. The production of Iberian pig is deeply bound to the Mediterranean ecosystem. It is a rare example in the world swine production where the pig contributes so decisively to the preservation of the ecosystem. The aim of this review is to describe in detail the traditional feeding of the Iberian pigs in La Dehesa and to discuss some aspects of the use of alternatives to this production system. Some of the experience in the formulation of compounds feeds for Iberian pigs and in the processing of meat products could be useful in the feeding of other pig genotypes and in different meat processing strategies.</style></abstract><accession-num><style face="normal" font="default" size="100%">22060709</style></accession-num></record></records></xml>