{"id":{"repo_id":"dialnet","oai_identifier":"oai:dialnet.unirioja.es:TES0000000267"},"canonical_url":"https://search.dev.ndltd.org/etd/dialnet/oai:dialnet.unirioja.es:TES0000000267","repository":{"repo_id":"dialnet","name":"Dialnet","base_url":"https://dialnet.unirioja.es/oaites/OAIHandler"},"display":{"title":"Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad","abstract":"The influence of crossbreeding (pure Iberian pigs vs crossbred with Duroc pigs) and feeding background (free rearing on acorn and pasture vs concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol and mixed concentrates) in quality parameters of raw meat (muscle l. dorsi), particularly in those related to intramuscular fat content and fatty acid composition, and also the effect on the sensory quality and consumers preference for the dry-cured product (dry-cured loins processed without garlic and paprika) were investigated. The use of concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol improves the oxidation stability and fatty acid profile comparing to mixed concentrates. Moreover, the significance of the IMF content and the use of Iberian pure bred pigs reared in ¿montanera¿ systems, in order to obtain high quality dry-cured products were confirmed.","abstract_html":"The influence of crossbreeding (pure Iberian pigs vs crossbred with Duroc pigs) and feeding background (free rearing on acorn and pasture vs concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol and mixed concentrates) in quality parameters of raw meat (muscle l. dorsi), particularly in those related to intramuscular fat content and fatty acid composition, and also the effect on the sensory quality and consumers preference for the dry-cured product (dry-cured loins processed without garlic and paprika) were investigated. The use of concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol improves the oxidation stability and fatty acid profile comparing to mixed concentrates. Moreover, the significance of the IMF content and the use of Iberian pure bred pigs reared in ¿montanera¿ systems, in order to obtain high quality dry-cured products were confirmed.","abstract_has_math":false,"creators":["Ventanas Canillas, Sonia"],"institution":"Universidad de Extremadura (España)","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["Ruiz Carrascal, Jorge (Universidad de Extremadura)"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2006,"date_issued":"2006","date_published":"2006","updated_at":"2026-07-24T06:26:35Z","subjects":[],"languages":["spa"],"rights":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(Tesis) ISBN 84-7723-742-5"],"render_values":[{"text":"(Tesis) ISBN 84-7723-742-5","href":null,"code":true}]}]},"links":{"outbound_url":"https://dialnet.unirioja.es/servlet/oaites?codigo=622","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Ruiz Carrascal, Jorge (Universidad de Extremadura)"]},{"key":"dc:creator","label":"Author","values":["Ventanas Canillas, Sonia"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2006"]},{"key":"dc:publisher","label":"Institution","values":["Universidad de Extremadura (España)"]},{"key":"dc:type","label":"Dc Type","values":["text (thesis)"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["spa"]},{"key":"dc:rights","label":"Dc Rights","values":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://dialnet.unirioja.es/servlet/oaites?codigo=622","(Tesis) ISBN 84-7723-742-5"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["The influence of crossbreeding (pure Iberian pigs vs crossbred with Duroc pigs) and feeding background (free rearing on acorn and pasture vs concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol and mixed concentrates) in quality parameters of raw meat (muscle l. dorsi), particularly in those related to intramuscular fat content and fatty acid composition, and also the effect on the sensory quality and consumers preference for the dry-cured product (dry-cured loins processed without garlic and paprika) were investigated. The use of concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol improves the oxidation stability and fatty acid profile comparing to mixed concentrates. Moreover, the significance of the IMF content and the use of Iberian pure bred pigs reared in ¿montanera¿ systems, in order to obtain high quality dry-cured products were confirmed.","Se estudio el efecto de la raza (Iberico puro vs cruzado con Duroc) asi como del sistema de explotacion (en extensivo en montanera frente a intensivo con piensos comerciales o enriquecidos en acido oleico y ¿¿-tocoferol) sobre diferentes parametros de calidad tanto de la materia prima (musculo l. dorsi) en relacion a la composicion en acidos grasos, susceptibilidad a la oxidacion y contenido en grasa intramuscular (GIM); asi como del producto final (lomo curado sin adobo ni especias) en relacion a su calidad sensorial y de preferencia por los consumidores. Por una parte, el empleo de piensos enriquecidos en acido oleico y suplementados con ¿¿-tocoferol permiten la mejora de la estabilidad oxidativa y del perfil en acidos grasos en comparacion con la utilizacion durante el cebo de piensos comerciales. Ademas, se confirma la importancia del contenido en GIM asi como de la utilizacion de cerdos de raza Iberica pura explotados en regimen extensivo para la obtencion de productos curados de calidad diferenciada"]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad"]}]}],"canonical_facts":{"dc:contributor":["Ruiz Carrascal, Jorge (Universidad de Extremadura)"],"dc:creator":["Ventanas Canillas, Sonia"],"dc:date":["2006"],"dc:description":["The influence of crossbreeding (pure Iberian pigs vs crossbred with Duroc pigs) and feeding background (free rearing on acorn and pasture vs concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol and mixed concentrates) in quality parameters of raw meat (muscle l. dorsi), particularly in those related to intramuscular fat content and fatty acid composition, and also the effect on the sensory quality and consumers preference for the dry-cured product (dry-cured loins processed without garlic and paprika) were investigated. The use of concentrates high in oleic acid and supplemented with 250 ppm of á-tocopherol improves the oxidation stability and fatty acid profile comparing to mixed concentrates. Moreover, the significance of the IMF content and the use of Iberian pure bred pigs reared in ¿montanera¿ systems, in order to obtain high quality dry-cured products were confirmed.","Se estudio el efecto de la raza (Iberico puro vs cruzado con Duroc) asi como del sistema de explotacion (en extensivo en montanera frente a intensivo con piensos comerciales o enriquecidos en acido oleico y ¿¿-tocoferol) sobre diferentes parametros de calidad tanto de la materia prima (musculo l. dorsi) en relacion a la composicion en acidos grasos, susceptibilidad a la oxidacion y contenido en grasa intramuscular (GIM); asi como del producto final (lomo curado sin adobo ni especias) en relacion a su calidad sensorial y de preferencia por los consumidores. Por una parte, el empleo de piensos enriquecidos en acido oleico y suplementados con ¿¿-tocoferol permiten la mejora de la estabilidad oxidativa y del perfil en acidos grasos en comparacion con la utilizacion durante el cebo de piensos comerciales. Ademas, se confirma la importancia del contenido en GIM asi como de la utilizacion de cerdos de raza Iberica pura explotados en regimen extensivo para la obtencion de productos curados de calidad diferenciada"],"dc:format":["application/pdf"],"dc:identifier":["https://dialnet.unirioja.es/servlet/oaites?codigo=622","(Tesis) ISBN 84-7723-742-5"],"dc:language":["spa"],"dc:publisher":["Universidad de Extremadura (España)"],"dc:rights":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"],"dc:title":["Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad"],"dc:type":["text (thesis)"]},"updated_at":"2026-07-24T06:26:35Z"}