<?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></records></xml>