2026-04-17T20:12:05Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/21142025-10-22T11:21:35Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Zomeño, Cristina
author
Gispert, Marina
author
Čandek-Potokar, Marjeta
author
Mörlein, Daniel
author
Font i Furnols, Maria
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:21:34Z
2025-10-22T11:21:34Z
2022-12-16
Zomeño, Cristina, Marina Gispert, Marjeta Čandek-Potokar, Daniel Mörlein, and Maria Font-i-Furnols. 2023. "A Matter Of Body Weight And Sex Type: Pig Carcass Chemical Composition And Pork Quality". Meat Science 197: 109077. doi:10.1016/j.meatsci.2022.109077.
0309-1740
http://hdl.handle.net/20.500.12327/2114
https://doi.org/10.1016/j.meatsci.2022.109077
This study compares minced carcass chemical composition and meat quality of castrated (CM), immunocastrated (IM) and entire male (EM), and female (FE) pigs at 70, 100 and 120 kg target body weights (TBW) (n = 80; 20 per sex). Sex affected fat, protein, and moisture content of the minced carcasses. Carcass fatty acid (FA) composition was affected by sex, with higher saturated and monounsaturated FA content in CM than in FE, IM and EM, and higher polyunsaturated FA in CM than in EM, with FE and IM in between. Except for intramuscular fat, which was higher in CM than in FE and EM, no significant differences between sexes were found in meat quality. TBW affected carcass chemical composition and some meat quality traits. An interaction between sex and TBW was found with IM approaching EM or CM depending on TBW.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
A matter of body weight and sex type: Pig carcass chemical composition and pork quality
info:eu-repo/semantics/article