<?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%">Ayuso, D</style></author><author><style face="normal" font="default" size="100%">González, a</style></author><author><style face="normal" font="default" size="100%">Hernández, F</style></author><author><style face="normal" font="default" size="100%">Peña, F</style></author><author><style face="normal" font="default" size="100%">Izquierdo, M</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Effect of sex and final fattening on ultrasound and carcass traits in Iberian pigs.</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%">Adipose Tissue</style></keyword><keyword><style  face="normal" font="default" size="100%">Adipose Tissue: chemistry</style></keyword><keyword><style  face="normal" font="default" size="100%">Adipose Tissue: ultrasonography</style></keyword><keyword><style  face="normal" font="default" size="100%">Animal Feed</style></keyword><keyword><style  face="normal" font="default" size="100%">Animal Feed: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Animals</style></keyword><keyword><style  face="normal" font="default" size="100%">Body Weight</style></keyword><keyword><style  face="normal" font="default" size="100%">fatty acids</style></keyword><keyword><style  face="normal" font="default" size="100%">Fatty Acids: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Female</style></keyword><keyword><style  face="normal" font="default" size="100%">Image Processing, Computer-Assisted</style></keyword><keyword><style  face="normal" font="default" size="100%">Male</style></keyword><keyword><style  face="normal" font="default" size="100%">meat</style></keyword><keyword><style  face="normal" font="default" size="100%">Meat: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Muscle, Skeletal</style></keyword><keyword><style  face="normal" font="default" size="100%">Muscle, Skeletal: chemistry</style></keyword><keyword><style  face="normal" font="default" size="100%">Muscle, Skeletal: ultrasonography</style></keyword><keyword><style  face="normal" font="default" size="100%">Phenotype</style></keyword><keyword><style  face="normal" font="default" size="100%">Sex Factors</style></keyword><keyword><style  face="normal" font="default" size="100%">Swine</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2014</style></year></dates><publisher><style face="normal" font="default" size="100%">Elsevier Ltd</style></publisher><volume><style face="normal" font="default" size="100%">96</style></volume><pages><style face="normal" font="default" size="100%">562-7</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">A hundred and twenty-five castrated Iberian pigs (61 males and 64 females, from 106.9 kg of live weight at star to 160.3 kg at slaughter) was used to investigate the effect of feeding system on carcass attributes (backfat thickness and loin area measured with ultrasound before slaughter, and intramuscular fat and weights and yields of hams, forelegs and loins after slaughter). Pigs were fattened outdoor under extensive conditions. There were 4 treatments: &quot;montanera&quot;, M; &quot;recebo&quot;, R; &quot;cebo a campo&quot;, C; and high oleic fed, O). Ultrasound images were collected at two rib locations (10th and 14th). M and O groups had the highest fat thickness and loin area was lower in M than in C group. M and O showed higher carcass weight and yield than the other groups. The largest ham weight was for C and the lowest for M groups. Loin weight and yield were higher in M and R than the other two groups (O and C).</style></abstract><accession-num><style face="normal" font="default" size="100%">24013697</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%">Sánchez del Pulgar, J</style></author><author><style face="normal" font="default" size="100%">Soukoulis, C</style></author><author><style face="normal" font="default" size="100%">Carrapiso, A I</style></author><author><style face="normal" font="default" size="100%">Cappellin, L</style></author><author><style face="normal" font="default" size="100%">Granitto, P</style></author><author><style face="normal" font="default" size="100%">Aprea, E</style></author><author><style face="normal" font="default" size="100%">Romano, A</style></author><author><style face="normal" font="default" size="100%">Gasperi, F</style></author><author><style face="normal" font="default" size="100%">Biasioli, F</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS</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%">aldehydes</style></keyword><keyword><style  face="normal" font="default" size="100%">Aldehydes: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Animal Feed</style></keyword><keyword><style  face="normal" font="default" size="100%">Animal Husbandry</style></keyword><keyword><style  face="normal" font="default" size="100%">Animal Husbandry: methods</style></keyword><keyword><style  face="normal" font="default" size="100%">Animals</style></keyword><keyword><style  face="normal" font="default" size="100%">diet</style></keyword><keyword><style  face="normal" font="default" size="100%">Dietary Fats</style></keyword><keyword><style  face="normal" font="default" size="100%">Dietary Fats: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Dietary Fats: pharmacology</style></keyword><keyword><style  face="normal" font="default" size="100%">Dry cured ham</style></keyword><keyword><style  face="normal" font="default" size="100%">Ions</style></keyword><keyword><style  face="normal" font="default" size="100%">Ketones</style></keyword><keyword><style  face="normal" font="default" size="100%">Ketones: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Mass spectrometry</style></keyword><keyword><style  face="normal" font="default" size="100%">Mass Spectrometry: methods</style></keyword><keyword><style  face="normal" font="default" size="100%">meat</style></keyword><keyword><style  face="normal" font="default" size="100%">Meat: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Nuts</style></keyword><keyword><style  face="normal" font="default" size="100%">Oleic Acid</style></keyword><keyword><style  face="normal" font="default" size="100%">Oleic Acid: pharmacology</style></keyword><keyword><style  face="normal" font="default" size="100%">Poaceae</style></keyword><keyword><style  face="normal" font="default" size="100%">Proton transfer reaction mass spectrometry</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus</style></keyword><keyword><style  face="normal" font="default" size="100%">Rearing system</style></keyword><keyword><style  face="normal" font="default" size="100%">subcutaneous fat</style></keyword><keyword><style  face="normal" font="default" size="100%">Subcutaneous Fat: metabolism</style></keyword><keyword><style  face="normal" font="default" size="100%">Sulfur Compounds</style></keyword><keyword><style  face="normal" font="default" size="100%">Sulfur Compounds: analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Swine</style></keyword><keyword><style  face="normal" font="default" size="100%">Switchable reagent ions</style></keyword><keyword><style  face="normal" font="default" size="100%">Time of flight</style></keyword><keyword><style  face="normal" font="default" size="100%">Volatile Organic Compounds</style></keyword><keyword><style  face="normal" font="default" size="100%">Volatile Organic Compounds: analysis</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2013</style></year></dates><publisher><style face="normal" font="default" size="100%">Elsevier Ltd</style></publisher><volume><style face="normal" font="default" size="100%">93</style></volume><pages><style face="normal" font="default" size="100%">420-428</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The volatile compound proﬁle of dry-cured Iberian ham lean and subcutaneous fat from pigs fattened outdoors on acorn and pasture (Montanera) or on high-oleic concentrated feed (Campo) was investigated by proton transfer reaction time-of-ﬂight mass spectrometry. In addition to the usual proton transfer ionization the novel switchable reagent ions system was implemented which allows the use of different precursor ions (H3O+ , NO+ and O2 + ). The analysis of the lean and subcutaneous fat volatile compounds allowed a good sample discrimination according to the diet. Differences were evident for several classes of compounds: in particular, Montanera hams showed higher concentrations of aldehydes and ketones and lower concentrations of sulfur-containing compounds compared to Campo hams. The use of NO+ as precursor ion conﬁrmed the results obtained with H3O+ in terms of classiﬁcation capability and provides additional analytical insights.</style></abstract><accession-num><style face="normal" font="default" size="100%">23273445</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%">Tejerina, D</style></author><author><style face="normal" font="default" size="100%">García-Torres, S</style></author><author><style face="normal" font="default" size="100%">de Vaca, M Cabeza</style></author><author><style face="normal" font="default" size="100%">Vázquez, F M</style></author><author><style face="normal" font="default" size="100%">Cava, R</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons.</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%">acorns</style></keyword><keyword><style  face="normal" font="default" size="100%">diet composition</style></keyword><keyword><style  face="normal" font="default" size="100%">Grass</style></keyword><keyword><style  face="normal" font="default" size="100%">Iberian pigs</style></keyword><keyword><style  face="normal" font="default" size="100%">meat</style></keyword><keyword><style  face="normal" font="default" size="100%">Montanera</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2012</style></year></dates><publisher><style face="normal" font="default" size="100%">Elsevier Ltd</style></publisher><volume><style face="normal" font="default" size="100%">90</style></volume><pages><style face="normal" font="default" size="100%">414-419</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">This investigation was designed to evaluate the effects of variations in antioxidant and fatty acids composition of acorns and grass from two Montanera (free-range system and feeding based on acorns and grass) seasons (2006/07 and 2007/08) on the antioxidant composition and fatty acids profile of m. Longissimus dorsi (LD) and m. Serratus ventralis (SV) from Iberian pigs reared under these Montanera seasons. Acorn and grass composition was affected by Montanera season and consequently, LD and SV muscles showed different contents of α-tocopherol, total phenols, hydrophilic and lipophilic antioxidant activity and fatty acid profile, according with the composition of acorns and grass ingested. Results suggest a lack of uniformity in meat quality between different seasons. This could be due to the variable nature of extensive pig production as reflected in the variability in the composition of the diet (acorns and grass).</style></abstract><accession-num><style face="normal" font="default" size="100%">21924560</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%">Keddam, Ramdane</style></author><author><style face="normal" font="default" size="100%">Bouderoua, Kaddour</style></author><author><style face="normal" font="default" size="100%">El-affifi, Mohamed</style></author><author><style face="normal" font="default" size="100%">Attou, Ghalem Selselet-</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Growth performances , carcasses parameters and meat fatty acid composition of lamb fed green oak acorns ( Quercus ilex ) based diet</style></title><secondary-title><style face="normal" font="default" size="100%">African Journal of Biotechnology</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">barley</style></keyword><keyword><style  face="normal" font="default" size="100%">fatty acid</style></keyword><keyword><style  face="normal" font="default" size="100%">lamb</style></keyword><keyword><style  face="normal" font="default" size="100%">meat</style></keyword><keyword><style  face="normal" font="default" size="100%">oak acorn</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2010</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2010///</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">9</style></volume><pages><style face="normal" font="default" size="100%">4631 - 4637</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The aim of this experiment is to compare the effects of diets containing green oak acorns (GO) and barley (BL) on the growth performances, carcasses parameters and the composition in fatty acids of lambs. Two groups of five lambs each were fed, respectively, during 105 days with diets containing 50% of oaks acorns and 50% of barley. At the end of the test, the animals of the two diets expressed comparable body weights and weight gain. A significant difference (P &lt; 0.05) was observed for the thickness of fat cover which is 3 mm for the BL group against 1.6 mm for GO group even if no significant difference was revealed concerning the output with slaughtering. The intramuscular lipids were significantly higher (P &lt; 0.05) in the group of animals fed with GO diet compared to the BL diet (3.88 vs 2.83 g.100-1 g of muscle). Among the saturated fatty acids (SFA), the stearic acid significantly appeared in higher proportion (P &lt; 0.05) in GO diet (20.8 vs 18.1%) whereas the palmitic acid is prevalent in the group of animals fed with the BL diet (25 vs 30%). For the polyunsaturated fatty acid (PUFA), no significant difference was observed between the two groups. The linoleic acid is prevalent among the PUFA of two groups without significant difference. The linolenic acid is higher in the animal fed BL. The n-6: n-3 ratio is higher in the BL group (8.9 vs 7.3). At the end, the low level of incorporation of PUFA in muscle of the lamb because of biohydrogenation, suggests us supplementing the diet by green grass.</style></abstract><issue><style face="normal" font="default" size="100%">29</style></issue></record></records></xml>