The effect of protein restriction during the growing period on carcass, meat and fat quality of heavy barrows and gilts

Nutritional strategies are being researched in pigs to increase fatness and then to improve quality of dry-cured products. A total of 160 Duroc × (Landrace × Large White) pigs, 50% barrows and 50% gilts, were used in a trial. During the growing period (73-118. d of age), four feeds were formulated with decreasing levels of crude protein (CP; 21.6, 17.7, 14.7 and 13.5%) to achieve 1.10, 0.91, 0.78 and 0.52% of total Lysine, respectively. From 118. d until slaughter, at 123. kg (183, 181, 178 or 192. d of age, respectively), a common diet was provided (17.7% CP and 0.91% Lysine). Barrows had fatter carcasses than gilts but intramuscular fat (IMF) proportion was similar for both. Dietary CP restriction promoted wider backfat depth and pork with higher IMF percentage which was more monounsaturated and less polyunsaturated. We conclude that CP restriction during the grower period improves desirable carcass and meat traits in barrows and gilts intended for dry-cured products

Effect of pig slaughter weight on chemical and sensory characteristics of Teruel dry-cured ham

A preliminary study was carried out with 36 barrows to investigate the effect of slaughter weight (SW; 120, 130 and 140 kg) on chemical, instrumental and sensory characteristics of Teruel drycured ham. The intramuscular fat content tended to increase and salt, potassium nitrate and sodium nitrite contents decreased as SW increased. The panelists detected wider subcutaneous fat and lower cured colour, saltiness, hardness and fibrousness in hams from heavier pigs but no difference was observed on overall quality assessment. In conclusion, pig SW affected some chemical and sensory traits of dry-cured ham, which contributes to increase the heterogeneity

Effect of pig slaughter weight on chemical and sensory characteristics of teruel dry-cured ham

A preliminary study was carried out with 36 barrows to investigate the effect of slaughter weight (SW; 120, 130 and 140 kg) on chemical, instrumental and sensory characteristics of Teruel drycured ham. The intramuscular fat content tended to increase and salt, potassium nitrate and sodium nitrite contents decreased as SW increased. The panelists detected wider subcutaneous fat and lower cured colour, saltiness, hardness and fibrousness in hams from heavier pigs but no difference was observed on overall quality assessment. In conclusion, pig SW affected some chemical and sensory traits of dry-cured ham, which contributes to increase the heterogeneity.Publishe

Relationship between anthropometric parameters, physiological responses, routes and competition results in formula windsurfing

Formula windsurfing is faster than the Olympic version, due to anumber of unique differences. This study was designed to identify the importance of anthropometric and cardiac factors on the final result of the European Formula Windsurf Championships (2007). We selected 45 competitors (30 amateurs and 15 professionals) of 30±9.77 years of age, a height of 182.6±0.06 cm, a weight of 81.67±7.35 kg and a BMIof 24.7±2.1 kg. They were divided into three groups (PG: 15; TG: 45and GPSG: 12). We followed the recommendations of Carter and Marfell-Jones for the anthropometric measurements. The route, speed, distance and heart rate were recorded using an FRWD W600 GPS (Global Positioning System) unit. The anthropometric measurements indicate a professional profile with 2.3±0.4 endomorphy 5±0.8 mesomorphy and 2.4±0.6 ectomorphy. Arm span and fat mass show a significant (p≤0.02) and very significant (p≤0.005) correlation with the final classification. The average speed was 11.84±2.38 km·h–1, the heart rate varied from 128 to 180 b·min–1 and the average was 127.62±13.73 b·min–1. The distances covered (12784.77±5522.19 m) and the times used for the races (2049.3±989.68 s) were very variable. This will assist not only in initial selection for the sport, but also in the design of training programmes which further develop that morphology, where possible, in the pursuit of improved performance

On the complexity of the Saccharomyces bayanus taxon: hybridization and potential hybrid speciation

Although the genus Saccharomyces has been thoroughly studied, some species in the genus has not yet been accurately resolved; an example is S. bayanus, a taxon that includes genetically diverse lineages of pure and hybrid strains. This diversity makes the assignation and classification of strains belonging to this species unclear and controversial. They have been subdivided by some authors into two varieties (bayanus and uvarum), which have been raised to the species level by others. In this work, we evaluate the complexity of 46 different strains included in the S. bayanus taxon by means of PCR-RFLP analysis and by sequencing of 34 gene regions and one mitochondrial gene. Using the sequence data, and based on the S. bayanus var. bayanus reference strain NBRC 1948, a hypothetical pure S. bayanus was reconstructed for these genes that showed alleles with similarity values lower than 97% with the S. bayanus var. uvarum strain CBS 7001, and of 99¿100% with the non S. cerevisiae portion in S. pastorianus Weihenstephan 34/70 and with the new species S. eubayanus. Among the S. bayanus strains under study, different levels of homozygosity, hybridization and introgression were found; however, no pure S. bayanus var. bayanus strain was identified. These S. bayanus hybrids can be classified into two types: homozygous (type I) and heterozygous hybrids (type II), indicating that they have been originated by different hybridization processes. Therefore, a putative evolutionary scenario involving two different hybridization events between a S. bayanus var. uvarum and unknown European S. eubayanus-like strains can be postulated to explain the genomic diversity observed in our S. bayanus var. bayanus strains

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

A total of 160 Duroc×(Landrace×Large White) pigs, 50% barrows and 50% gilts, of 28.3±4.52 kg of BW were used to study the effect of lysine (Lys) restriction in the finisher period, on growth performances and serum and carcass and meat quality traits. The grower diet (from 30 to 90 kg BW) was slightly Lys-restricted (7.8 g standardised ileal digestible (SID) Lys/kg) in accordance with results from a previous trial. During the finisher period (90 to 130 kg BW), four experimental diets with decreasing SID Lys contents (6.3, 5.6, 4.2 and 3.2 g/kg) were tested. Each of the eight treatments (two sexes×four levels of Lys) was replicated five times. Each replicate was a pen with four pigs allocated together. When animals achieved 129±2.59 kg were slaughtered and carcass and meat characteristics were evaluated. No significant interaction sex×diet was found. During the finisher period, barrows grew faster (P<0.001) and ate more feed (P<0.001) but tended to be less efficient (P=0.055) than gilts. The Lys restriction affected linearly (P<0.001) all productive performance traits; daily BW gain and feed intake decreased and feed conversion ratio increased. Also, the concentration of serum urea at slaughter tended to be higher in barrows than in gilts (P=0.065) and was reduced quadratically by the restriction of Lys in feed (P<0.001). Carcasses from barrows had higher backfat thickness (P<0.01) and lower weight of main trimmed lean cuts (ham+shoulder+loin; P<0.05) than those from gilts. The Lys restriction during the finisher period decreased carcass yield (quadratic; P<0.001) and the weight of major cuts (linear; P<0.001). Sex and diet had limited effect on meat characteristics; the Lys restriction decreased quadratically the proportion of protein (P<0.01) and increased linearly the intramuscular fat (IMF) content (P<0.001). We can conclude that dietary Lys restriction during finisher period in pigs impaired growth performances and was not successful to increase the carcass fat deposition, although it could have positive effects on IMF proportion of pork

PERFILES ACTITUDINALES DE LOS PROFESORES ANTE LAS TIC E INCIDENCIA DE LAS ACTITUDES SOBRE SU USO

La integración de las nuevas tecnologías (TIC) en los centros educativos es un proceso complejo que depende de múltiples factores. Éstos se pueden estructurar en tres grandes bloques: político-administrativos (planes de dotación de infraestructuras, programas para la integración de las TIC, fondos, etc.), organizativos, y personales (Gallego, 2001; Gargallo, Suárez, Morant, Marín, Martínez y Díaz, 2003). Dentro de los factores personales cobran especial relevancia los profesores, que son los agentes fundamentales en la integración de las TIC en los centros, y sus actitudes. Las actitudes, como predisposiciones estables para valorar y actuar (Escámez y Ortega, 1988) son fundamentales en el proceso de integración: una actitud comprometida y positiva dinamiza el proceso y ayuda a buscar soluciones a los problemas. Al contrario, una actitud negativa o no comprometida lo dificulta, en ocasiones de manera insalvable: querer es fundamental para poder y hacer