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Bibliografía del artículo: Composición de los principales cortes de la canal en diferentes genéticas Autores: Marina Gispert, Marta Gil, Domingo Carrión y Maria Fonts i Furnols Sección: Actualidad profesional Correspondiente a: Albéitar 155 Blasco, A., Gou, P., Gispert, M., Estany, J., Soler, Q., Diestre, A., & Tibau, J. (1994). Comparison of five types of pig crosses. I. growth and carcass traits. Livestock Production Science, 40, 171-178. D’Souza, D.N., Pethick, D.W., Dunshea, F.R., Suster, D., Pluske, J.R., & Mullan, B.P. (2004). The pattern of fat and lean muscle tissue deposition differs in the different pork primal cuts of female pigs during the finisher growth phase. Livestock Production Science, 91, 1-8. Fisher, A.V., Green, D.M., Whittemore, C.T., Wood, J.D., & Schofield, C. P. (2003). Growth of carcass components and its relation with conformation in pigs of three types. Meat Science, 65, 639-650. García-Macías, J.A., Gispert, M., Oliver, M.A., Diestre, A., Alonso, P., Muñoz-Luna, A., Siggens, K., & Cuthbert-Heavens, D. (1996). The effect of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses. Animal Science, 63, 487-496. Gispert, M., & Diestre, A. (1994). Classement des carcasses de porc en Espagne : un pas vers l’harmonization communautaire. Techni-Porc, 17(2), 29-32. Gispert, M., Font i Furnols, M., Gil, M., Velarde, A., Diestre, A., Carrión, D., Sosnicki, A.A., Plastow, G.S. (2007) “Relationships between carcass quality parameters and genetic types”. Meat Science 77 (3), 397-404. Gispert, M., Gil, M., Carrión, D., Font i Furnols, M. (2011). “Influencia de la genetica en la calidad de la canal y de la carne de cerdo” ALBÉITAR 147, 8-10. Plastow, G. S., Carrión, D., Gil, M., García-Regueiro, J.A., Font i Furnols, M., Gispert, M., Oliver, M.A., Velarde, A.,. Guàrdia, M.D., Hortós, M., Rius, M.A., Sárraga, C., Díaz, I., Valero, A., Sosnicki, A., Klont, R., Dornan, S., Wilkinson, J.M., Evans, G., Sargent, C., Davey, G., Connolly, D., Houeix, B., Maltin, C.M., Hayes, H.E.,Anandavijayan, V., Foury, A., Geverink, N., Cairns, M., Tilley, R.E., Mormède, P., & Blott, S.C. (2005). Quality pork genes and meat production - a review. Meat Science, 70: 409-421. Walstra, P., & Merkus, G.S.M. (1995). Procedure for assessment of the lean meat percentage as a consequence of the new EU reference dissection method in pig carcass classification. ID-DLO. Zeist. The Netherlands. |
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![]() | ![]() | «definió las líneas básicas de un programa de atención educativa a la población itinerante de los circos», y que es el objeto central... | |
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