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dc.contributor.authorCittadini, Aurora
dc.contributor.authorSarriés, María V.
dc.contributor.authorDomínguez Valencia, Rubén 
dc.contributor.authorIndurain, Gregorio
dc.contributor.authorLorenzo Rodríguez, José Manuel
dc.date.accessioned2021-12-15T13:26:18Z
dc.date.available2021-12-15T13:26:18Z
dc.date.issued2021-02-12
dc.identifier.citationAnimals, 11(2): 488 (2021)spa
dc.identifier.issn20762615
dc.identifier.urihttp://hdl.handle.net/11093/2877
dc.description.abstractThis research was conducted to study the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 vs. silage and organic feed diet 2—on growth parameters and carcass characteristics from forty-six foals. Parameters as live weight (LW), average daily gain (ADG), body condition score (BCS), and fat depots were monitoring. In addition, the carcass parameters assessed were: carcass weight (CW), conformation, degree of fatness, morphology, and pH. Moreover, hindquarters of the left-half carcasses were sectioned in the main commercial primal cuts of leg. Results showed a clear “breed effect” in favor of BU foals, recording the highest productive values and carcass traits compared with JN foals. On the other hand, finishing diet contributed to improving the productive and carcass features of JN foals. In particular, diet 1 showed to affect positively the features analyzed compared with diet 2. Nevertheless, the meat primal cuts resulted in being unaffected by the breed and diet effects (except for knuckle), obtaining similar values among the groups of animals.en
dc.description.sponsorshipInterreg V SUDOE | Ref. SOE2 / P5 / E0804spa
dc.description.sponsorshipUniversidad Pública de Navarra | Ref. 787/2019spa
dc.description.sponsorshipCYTED | Ref. 119RT0568spa
dc.language.isoengspa
dc.publisherAnimalsspa
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleEffect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foalsen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/ani11020488
dc.identifier.editorhttps://www.mdpi.com/2076-2615/11/2/488spa
dc.publisher.departamentoEnxeñaría químicaspa
dc.subject.unesco3309.20 Propiedades de Los Alimentosspa
dc.subject.unesco3104.05 Équidosspa
dc.subject.unesco3309.02 Piensosspa
dc.date.updated2021-12-13T09:25:58Z
dc.computerCitationpub_title=Animals|volume=11|journal_number=2|start_pag=488|end_pag=spa
dc.referencesAcknowledgements to Universidad Pública de Navarra for granting A.C. with a predoctoral scholarship (Resolution 787/2019). Authors (R.D. and J.M.L) are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). The authors wish to thank the technical staff of the Institute for Agri-food and Technology and Infrastructures of Navarre (INTIASA) for the management of the animals and for the foal samples supplied for this researchen


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    Attribution 4.0 International
    Except where otherwise noted, this item's license is described as Attribution 4.0 International