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dc.creatorAlfonso Ruiz, Leopoldoes_ES
dc.creatorMourot, Jacqueses_ES
dc.creatorInsausti Barrenetxea, Kizkitzaes_ES
dc.creatorMendizábal Aizpuru, José Antonioes_ES
dc.creatorArana Navarro, Anaes_ES
dc.date.accessioned2018-12-28T09:13:58Z
dc.date.available2018-12-28T09:13:58Z
dc.date.issued2005
dc.identifier.issn1627-3583 (Print)
dc.identifier.issn1627-3591 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/31869
dc.description.abstractCharacteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque Black Pied breed were described and compared with those of Large White pigs. Four pens, two per breed, of eleven pigs born during the same two week period, were simultaneously fattened and slaughtered, under the same conditions. The experiment was carried out over a fixed duration (124 days) and slaughter was carried out at a fixed average age (202 days). Basque pigs showed lower growth and feed efficiency and higher backfat depth (2.6 vs. 1.7 cm, P < 0.001) than Large White pigs. The difference was especially noticeable in the middle subcutaneous fat layer (0.5 cm, P < 0.001). The meat of Basque pigs was darker, redder, more marbled, and with higher pH values than in Large White pigs. Differences in fatty acid composition were observed between breeds but they were not statistically significant (P > 0.05) because of high variability observed between animals. The Basque breed exhibited an early and higher adipose development and a higher activity of enzymes responsible for lipid synthesis than the Large White. The diameter of intramuscular adipose cells was larger in Basque (40.2 vs. 33.0 μm, P < 0.001) than in Large White pigs. The results show the particular characteristics of the Basque breed as compared to pig lines highly selected for lean growth efficiency.en
dc.description.sponsorshipThis work was funded by the Departamento de Educación y Cultura del Gobierno de Navarra.en
dc.format.extent10 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherEDP Sciencesen
dc.relation.ispartofAnimal Research, 54 (2005) 33–42en
dc.rights© INRA, EDP Sciences, 2005en
dc.subjectBasque pigen
dc.subjectFattening performanceen
dc.subjectAdipose tissueen
dc.subjectMeat qualityen
dc.titleComparative description of growth, fat deposition, carcass and meat quality characteristics of Basque and Large White pigsen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentUniversidad Pública de Navarra. Departamento de Producción Agrariaes_ES
dc.contributor.departmentNafarroako Unibertsitate Publikoa. Nekazaritza Ekoizpena Sailaeu
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.1051/animres:2005001
dc.relation.publisherversionhttps://doi.org/10.1051/animres:2005001
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernuaes


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