Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

Meat Science

Volumn 92, Issue 4, 2012, Pages 394-399

  Bermúdez, Roberto ^a   Franco, Inmaculada ^b   Franco, Daniel ^a   Carballo, Javier ^b   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Chestnuts; Dry cured ham; Fatty acids; Finishing diet

Indexed keywords

CHESTNUTS; DRY-CURED HAM; FATTY ACID PROFILES;

CURING; DISCRIMINANT ANALYSIS; DRYING; FATTY ACIDS; FRUITS; MEATS; NUTRITION; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

MONOUNSATURATED FATTY ACIDS;

SUIDAE;

FATTY ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ALGORITHM; ANIMAL; ANIMAL DISEASE; ANIMAL HUSBANDRY; ARTICLE; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; ETHNOLOGY; FAGACEAE; FEMALE; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HYPERCHOLESTEROLEMIA; INBRED STRAIN; MALE; MEAT; METABOLISM; MUSCLE DEVELOPMENT; NUT; RANDOMIZED CONTROLLED TRIAL; SKELETAL MUSCLE; SPAIN; SWINE; WEIGHT GAIN;

ALGORITHMS; ANIMAL HUSBANDRY; ANIMALS; ANIMALS, INBRED STRAINS; DIET; FAGACEAE; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FEMALE; FOOD, PRESERVED; HYPERCHOLESTEROLEMIA; MALE; MEAT; MUSCLE DEVELOPMENT; MUSCLE, SKELETAL; NUTS; SPAIN; SUS SCROFA; WEIGHT GAIN;

EID: 84865568484     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.05.001     Document Type: Article

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