Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos

Autores:: Petrolli, Tiago G
Junqueira, Otto M
Pereira, Angélica SC
Domingues, Carla HF
Artoni, Silvana MB
Santos, Elaine T

Tipo de recurso:: Article of journal

Fecha de publicación:: 2017

Institución:: Universidad de Córdoba

Repositorio:: Repositorio Institucional Unicórdoba

Idioma:: spa

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dc.title.spa.fl_str_mv	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos
dc.title.translated.eng.fl_str_mv	Pork carcass injury in slaughterhouse waiting area and nutrient addition in pre-slaughter fasting
title	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos
spellingShingle	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos Meat quality organ weight pre-slaughter fasting tocopherol Calidad de la carne peso de órganos ayuno tocopherol
title_short	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos
title_full	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos
title_fullStr	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos
title_full_unstemmed	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos
title_sort	Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos
dc.creator.fl_str_mv	Petrolli, Tiago G Junqueira, Otto M Pereira, Angélica SC Domingues, Carla HF Artoni, Silvana MB Santos, Elaine T
dc.contributor.author.spa.fl_str_mv	Petrolli, Tiago G Junqueira, Otto M Pereira, Angélica SC Domingues, Carla HF Artoni, Silvana MB Santos, Elaine T
dc.subject.eng.fl_str_mv	Meat quality organ weight pre-slaughter fasting tocopherol
topic	Meat quality organ weight pre-slaughter fasting tocopherol Calidad de la carne peso de órganos ayuno tocopherol
dc.subject.spa.fl_str_mv	Calidad de la carne peso de órganos ayuno tocopherol
publishDate	2017
dc.date.accessioned.none.fl_str_mv	2017-01-03 00:00:00 2022-07-01T21:00:10Z
dc.date.available.none.fl_str_mv	2017-01-03 00:00:00 2022-07-01T21:00:10Z
dc.date.issued.none.fl_str_mv	2017-01-03
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dc.type.eng.fl_str_mv	Journal article
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dc.relation.references.spa.fl_str_mv	Dalla Costa OA, Coldebella A, Costa MJRP, Faucitano L, Peloso JV, Ludke JV, Scheuermann GN. Período de descanso dos suínos no frigorífico e seu impacto na perda de peso corporal e em características do estômago. Ciên Rural 2006; 36(5):1582-1888. Bridi AM, Costa CA. Bem estar de suínos – Manejo pré abate. 1 ed. Londrina: UEL; 2009. Dalla Costa OA, Costa MPR, Ludke JV. Tempo de jejum dos suínos no manejo pré-abate sobre a perda de peso corporal, o peso do conteúdo estomacal e a ocorrência de úlcera esofágico-gástrica. Ciên Rural 2008; 38(1):1233-1240. Hambrecht E, Eissen JJ, Nooijen RIJ, Ducro BJ, Smits CHM, Den Hartog LA, Verstegen MWA. Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants. J An Sci 2004; 82(1):1401-1409. Souza VLF, Silva RSF, Silva CA. Vitamina E no desempenho, características de carcaça e qualidade do presunto cozido de suínos. Pes Agropec Bras 2007; 42(4):581-587. Yang H, Mahan DC, Hill DA, Shipp TE, Radke TR, Cecava MJ. Effect of vitamin E source, natural versus synthetic, and quantity on serum and tissue α-tocopherol concentrations in finishing swine. J An Sci 2009; 87(1):4057-4063. Gaudre D, Quiniou N. What mineral and vitamin levels to recommend in swine diets? Rev Bras Zootec 2009; 38:190-200. Dalla Costa OA, Ludke JV, Costa MJRP. Modelo de carroceria e seu impacto sobre o bem estar e a qualidade da carne dos suínos. Ciência Rural 2007; 37(5):1418-1422. Dalla Costa OA, Ludke JV, Costa MJRP, Peloso, JV, Coldebella A, Triques N. Efeito do jejum na granja e condições de transporte sobre o comportamento dos suínos de abate nas baias de descanso e lesões na pele. Ciên Anim Bras 2009; 10(1):48-58. Guardia MD, Estany J, Balasch S, Oliver MA, Gispert M, Diestre A. Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs Meat Sci 2009; 81(4):745-751. Mota-Rojas D, Becerril M, Lemus C, Sánchez P, González M, Olmos SA, Ramírez R, Alonso-Spilsbury M. Effects of mid-summer transport duration on pre- and post-slaughter performance and pork quality in Mexico. Meat Sci 2006; 73(1):404-412. Nanni-Costa L, Tassone F, Righetti R, Melotti L, Comellini M. Effect of farm floor type on the behavior of heavy pigs during pre-slaughter handling. Vet Res Com 2007; 31(1):397–399. Oliveira V, Fialho ET, Lima JAF. Características de carcaça e peso de vísceras em suínos alimentados com rações contendo baixos teores de proteína bruta. Ciên Rural 2006; 36(6):1890-1895. Kerr BJ, Yen JT, Nienaber JA. Influences of dietary protein level, amino acid supplementation and environmental temperature on performance, body composition, organ weights and total heat production of growing pigs. J An Sci 2003; 81(1):1998-2007. Caldara FR, Santos VMO, Santiago JC, Paz ICL, Garcia RG, Vargas Junior FM, Santos LS, Nääs IA. Propriedades físicas e sensoriais da carne suína PSE. Rev Bras Saúde Prod An 2012; 13(3):815-824. Santiago JC, Caldara FR, Santos VMO, Seno LO, Garcia RG, Paz ICLA. Incidência da carne PSE (pale, soft, exsudative) em suínos em razão do tempo de descanso pré-abate e sexo. Arq Bras Med Vet Zoot 2012; 64(6):1739-1746. Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Fitzner GE, Hall DE, Grant AL, Gerrard DE. Effects of dietary vitamin E and fat supplementation on pork quality. J An Sci 2009; 84(1):3089-3099. Janz JAM, Morel PCH, Purchas RW, Corrigan VK, Cumarasamy S, Wilkinson BHP, Hendriks WH. The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs. J An Sci 2008; 86(1):1402-1409. Bridi AM, Oliveira AR, Fonseca NAN, Shimokomaki M, Coutinho LL, Silva CA. Efeito do genótipo halotano, da ractopamina e do sexo do animal na qualidade da carne suína. Rev Bras Zootec 2006; 35(5):2027-2033. Ramos EM, Gomide LAM. Avaliação da qualidade de carnes. Fundamentos e Metodologias. Viçosa/MG: Ed. UFV; 2007. Ohene-Adjei S, Bertol T, Hyun Y, Ellis M, Mckeith FK, Brewer MS. Effect of vitamin E, low dose irradiation, and display time on the quality of pork. Meat Sci 2004; 68(1):19-26. Bahelka I, Nurnberg K, Kuchenmeister U, Lahucky R. Chemical composition, meat quality and oxidative status of pork after supplementation of diet with vitamin e and/or vitamin e + herb extracts. Biotech Anim Husb 2011; 27(3):853-860. Rosenvold K, Andersen HJ. Factors of significance for pork quality – a review. Meat Sci 2003; 64(1):219–237.
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spelling	Petrolli, Tiago Gdbbc62df-8506-4780-b203-2bff05c7218c-1Junqueira, Otto M3ab7e466-c902-4c0b-8992-852e88308ada-1Pereira, Angélica SC39cca8cc-daf8-4e1f-89e9-e638c76bc33e-1Domingues, Carla HF963c96c6-f8b9-4a9b-8cc9-84eebaaa72af-1Artoni, Silvana MBdc8a77b8-2c85-4532-bb91-6525c75e4ab9-1Santos, Elaine T0463e1d9-f1dd-4020-a15a-ddc250152279-12017-01-03 00:00:002022-07-01T21:00:10Z2017-01-03 00:00:002022-07-01T21:00:10Z2017-01-030122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/579710.21897/rmvz.922https://doi.org/10.21897/rmvz.9221909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/922Meat qualityorgan weightpre-slaughter fastingtocopherolCalidad de la carnepeso de órganosayunotocopherolLesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdosPork carcass injury in slaughterhouse waiting area and nutrient addition in pre-slaughter fastingArtículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Dalla Costa OA, Coldebella A, Costa MJRP, Faucitano L, Peloso JV, Ludke JV, Scheuermann GN. Período de descanso dos suínos no frigorífico e seu impacto na perda de peso corporal e em características do estômago. Ciên Rural 2006; 36(5):1582-1888.Bridi AM, Costa CA. Bem estar de suínos – Manejo pré abate. 1 ed. Londrina: UEL; 2009.Dalla Costa OA, Costa MPR, Ludke JV. Tempo de jejum dos suínos no manejo pré-abate sobre a perda de peso corporal, o peso do conteúdo estomacal e a ocorrência de úlcera esofágico-gástrica. Ciên Rural 2008; 38(1):1233-1240.Hambrecht E, Eissen JJ, Nooijen RIJ, Ducro BJ, Smits CHM, Den Hartog LA, Verstegen MWA. Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants. J An Sci 2004; 82(1):1401-1409.Souza VLF, Silva RSF, Silva CA. Vitamina E no desempenho, características de carcaça e qualidade do presunto cozido de suínos. Pes Agropec Bras 2007; 42(4):581-587.Yang H, Mahan DC, Hill DA, Shipp TE, Radke TR, Cecava MJ. Effect of vitamin E source, natural versus synthetic, and quantity on serum and tissue α-tocopherol concentrations in finishing swine. J An Sci 2009; 87(1):4057-4063.Gaudre D, Quiniou N. What mineral and vitamin levels to recommend in swine diets? Rev Bras Zootec 2009; 38:190-200.Dalla Costa OA, Ludke JV, Costa MJRP. Modelo de carroceria e seu impacto sobre o bem estar e a qualidade da carne dos suínos. Ciência Rural 2007; 37(5):1418-1422.Dalla Costa OA, Ludke JV, Costa MJRP, Peloso, JV, Coldebella A, Triques N. Efeito do jejum na granja e condições de transporte sobre o comportamento dos suínos de abate nas baias de descanso e lesões na pele. Ciên Anim Bras 2009; 10(1):48-58.Guardia MD, Estany J, Balasch S, Oliver MA, Gispert M, Diestre A. Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs Meat Sci 2009; 81(4):745-751.Mota-Rojas D, Becerril M, Lemus C, Sánchez P, González M, Olmos SA, Ramírez R, Alonso-Spilsbury M. Effects of mid-summer transport duration on pre- and post-slaughter performance and pork quality in Mexico. Meat Sci 2006; 73(1):404-412.Nanni-Costa L, Tassone F, Righetti R, Melotti L, Comellini M. Effect of farm floor type on the behavior of heavy pigs during pre-slaughter handling. Vet Res Com 2007; 31(1):397–399.Oliveira V, Fialho ET, Lima JAF. Características de carcaça e peso de vísceras em suínos alimentados com rações contendo baixos teores de proteína bruta. Ciên Rural 2006; 36(6):1890-1895.Kerr BJ, Yen JT, Nienaber JA. Influences of dietary protein level, amino acid supplementation and environmental temperature on performance, body composition, organ weights and total heat production of growing pigs. J An Sci 2003; 81(1):1998-2007.Caldara FR, Santos VMO, Santiago JC, Paz ICL, Garcia RG, Vargas Junior FM, Santos LS, Nääs IA. Propriedades físicas e sensoriais da carne suína PSE. Rev Bras Saúde Prod An 2012; 13(3):815-824.Santiago JC, Caldara FR, Santos VMO, Seno LO, Garcia RG, Paz ICLA. Incidência da carne PSE (pale, soft, exsudative) em suínos em razão do tempo de descanso pré-abate e sexo. Arq Bras Med Vet Zoot 2012; 64(6):1739-1746.Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Fitzner GE, Hall DE, Grant AL, Gerrard DE. Effects of dietary vitamin E and fat supplementation on pork quality. J An Sci 2009; 84(1):3089-3099.Janz JAM, Morel PCH, Purchas RW, Corrigan VK, Cumarasamy S, Wilkinson BHP, Hendriks WH. The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs. J An Sci 2008; 86(1):1402-1409.Bridi AM, Oliveira AR, Fonseca NAN, Shimokomaki M, Coutinho LL, Silva CA. Efeito do genótipo halotano, da ractopamina e do sexo do animal na qualidade da carne suína. Rev Bras Zootec 2006; 35(5):2027-2033.Ramos EM, Gomide LAM. Avaliação da qualidade de carnes. Fundamentos e Metodologias. Viçosa/MG: Ed. UFV; 2007.Ohene-Adjei S, Bertol T, Hyun Y, Ellis M, Mckeith FK, Brewer MS. Effect of vitamin E, low dose irradiation, and display time on the quality of pork. Meat Sci 2004; 68(1):19-26.Bahelka I, Nurnberg K, Kuchenmeister U, Lahucky R. Chemical composition, meat quality and oxidative status of pork after supplementation of diet with vitamin e and/or vitamin e + herb extracts. Biotech Anim Husb 2011; 27(3):853-860.Rosenvold K, Andersen HJ. Factors of significance for pork quality – a review. Meat Sci 2003; 64(1):219–237.https://revistamvz.unicordoba.edu.co/article/download/922/pdfNúm. 1 , Año 2017 : Revista MVZ Córdoba Volumen 22(1) Enero-abril 201756301561922Revista MVZ CórdobaPublicationOREORE.xmltext/xml2749http://172.16.14.198/bitstreams/e0d0c169-360d-49cd-8cb4-98a9683d0b04/downloaddfe5ee6b3aaa9132c96ae48206043cdfMD51ucordoba/5797oai:172.16.14.198:ucordoba/57972023-10-06 00:45:16.465https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttp://172.16.14.198Repositorio Universidad de Córdobabdigital@metabiblioteca.com

Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos

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