自然生产系统中的猪肉成分

IF 0.3 Q4 AGRONOMY

Chilean Journal of Agricultural & Animal Sciences Pub Date : 2019-12-01 DOI:10.4067/s0719-38902019005000501

Valeria Velasco, V. Vera, Fernando Bórquez, Pamela S. Williams, Manuel Faúndez, J. Alarcón-Enos

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引用次数: 0

摘要

智利的养猪生产主要基于集约化禁闭生产系统(传统系统)。然而，近年来，对健康食品的兴趣日益增加，导致使用自然生产系统，这是一个有吸引力的替代方案，包括可进入草原的广泛系统。本研究的目的是确定在自然系统中生产的猪肉的成分。测定猪腰肉(n = 54)和猪腿肉(n = 54)的pH值和近端分析。腰肉、腿肉和贝拉斯科的脂肪酸分布，等。Características de carne de cerdo natural

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COMPOSICIÓN DE CARNE DE CERDO EN UN SISTEMA DE PRODUCCIÓN NATURAL

Swine production in Chile is mainly based on an intensive confinement production system (conventional system). However, in recent years, increasing interest for healthy food has resulted in the use of a natural production system, which is an attractive alternative consisting of an extensive system with access to grassland. The aim of this study was to determine the composition of pork meat produced in a natural system. The pH and proximal analysis of: pork loin (Longissimus dorsi) (n = 54) and pork leg pulp (n = 54) were determined. The profile of fatty acids in loin, leg pulp and Velasco, V. et al. Características de carne de cerdo natural

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来源期刊

Chilean Journal of Agricultural & Animal Sciences AGRONOMY-

CiteScore

0.70

自引率

0.00%

发文量

期刊介绍： Revista Chile de Agricultura y Ciencias Veterinarias es una revista de acceso abierto (open access), que significa que su contenido está disponible en forma gratuita para los usuarios y sus instituciones. Los usuarios pueden leer, descargar, copiar, distribuir, imprimir, buscar, o establecer una conexión a los artículos sin necesidad de pedir autorización previa al editor o a los autores. Esto es de acuerdo con la definición de Budapest Open Access Initiative (BOAI). Los artículos se publican bajo una licencia de Creative Commons reconocimiento No Comercial 4.0 Internacional. Copyright: Se autoriza la reproducción y cita de los artículos publicados en Chilean Journal of Agricultural & Animal Sciences (ex Agro-Ciencia), siempre que se indique el nombre del autor(es), año, volumen, número y páginas. Las opiniones y afirmaciones expuestas en los trabajos representan exclusivamente los puntos de vista de los autores. La mención de productos o marcas comerciales en la revista no implica una recomendación por parte de la Universidad de Concepción.