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You searched for: Author "Altarriba, J." Remove constraint Author: "Altarriba, J." Journal Meat science Remove constraint Journal: Meat science Subject dressing percentage Remove constraint Subject: dressing percentage
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1. Allelic incidence in several pig breeds of a missense variant of pig melanocortin-4 receptor (MC4R) gene associated with carcass and productive traits; its relation to IGF2 genotype

Author:
Altarriba, J.,   et al.   ; Burgos, C.; Carrodeguas, J.A.; Moreno, C.; Tarrafeta, L.; Barcelona, J.A.; Lopez-Buesa, P.;     Show all 7 Authors
Source:
Meat science 2006 v.73 no.1 pp. 144-150
ISSN:
0309-1740
Subject:
swine breeds; genotype; alpha-melanocyte-stimulating hormone; alleles; swine feeding; feed conversion; liveweight gain; meat cuts; backfat; dressing percentage; lean meat; pig carcasses; carcass weight; carcass yield; selection criteria
Abstract:
... MC4R, melanocortin-4 receptor, is involved in feed intake regulation. A mutation in a single base of MC4R, a G/A substitution in position 1426, has been linked to enhanced backfat thickness, average daily gain and daily feed intake. We present in this work a method to diagnose this mutation using real time PCR (RT-PCR) which allows rapid, cheap and reliable analysis of hundreds of samples in just ...
DOI:
10.1016/j.meatsci.2005.11.007
PubMed:
22062063

2. Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

Author:
Altarriba, J.,   et al.   ; Cilla, I.; Guerrero, L.; Gispert, M.; Martinez, L.; Moreno, C.; Beltran, J.A.; Guardia, M.D.; Diestre, A.; Arnau, J.;     Show all 10 Authors
Source:
Meat science 2006 v.72 no.2 pp. 252-260
ISSN:
0309-1740
Subject:
Duroc; sires; breeding lines; crossbreds; ham; cured meats; dried meat; backfat; meat quality; carcass weight; pH; electrical conductivity; color; lipid content; sensory evaluation; texture; food acceptability; dressing percentage; lean meat; marbling
Abstract:
... Carcasses of 399 malignant hyperthermia gene free pigs from crosses sired by three types of Duroc (Virgen de la Fuente, DU1; Diputacion de Teruel, DU2; DanBred, DU3) were analyzed for carcass and meat quality. Carcass leanness and fat parameters were measured at the last rib and at the space between the 3rd and 4th last ribs counting from the last one. Weights, pH, electrical conductivity, colour ...
DOI:
10.1016/j.meatsci.2005.07.010
PubMed:
22061552