المؤلفون: Palma-Granados, Patricia, García Casco, Juan María, Fernández-Barroso, Miguel Ángel, López-García, Adrián, Martínez-Torres, José M., Muñoz, María, González-Sánchez, Elena

المساهمون: European Commission, Palma-Granados, Patricia, García-Casco, Juan M., Fernández-Barroso, Miguel Ángel., López-García, Adrián, Martínez-Torres, José M., Muñoz, María, González-Sánchez, Elena

مصطلحات موضوعية: Native pigs, Alternative diets, Fatty acids, Feed restriction

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/EC/H2020/634476 /TREASURE; Spanish Journal of Agricultural Research; Spanish Journal of Agricultural ResearchSeptember 2022 ● Volume 20 ● Issue 3 ● e06072Patricia3) Palma-Granados, Juan M. García-Casco, Miguel A. Fernández-Barroso. Adrián López-García et al.IntroductionThe traditional production system of the Iberian pig in-cludes a finish-fattening period (up to approximately 160 kg with a minimum length of 60 days) known as Montan-era, based on an ad libitum intake of acorns and pastures (López-Bote, 1998). The usual preparation of the animals for this final fattening system includes reaching a weight between 92 and 115 kg at 12 months of age, at the end of the growth period before Montanera. These requirements were incorporated into the current Spanish Quality Stand-ard for Iberian Products (BOE, 2014). Therefore, a strong restricted diet is required to slow down the growth rate and prevent the animals for an excessive fatness. How-ever, this restriction causes undesirable feed stress with a consequent negative effect on animal welfare. One of the possible alternatives to minimize this problem is the use of low-energy diets and high fiber supplements that increase the satiety feeling and improve animal welfare.Indigenous breeds and the use of local feed resourc-es are closely linked issues in integrated and sustainable agriculture and livestock (Rodríguez & Preston, 1997). By-products derived from olive oil production have been proposed for animal feed in the Mediterranean areas (Mo-lina-Alcaide & Nefzaoui, 1996), since they meet the nec-essary energy and fiber requirements for the animals and they are cheap. Spain is the world’s largest producer of olive oil, making these by-products easy to obtain (David-son, 2014). In addition to this, it should be noted that the use of agricultural residues would be in accordance with sustainability principles, leading to a reduction in the costs of agricultural and livestock production (De Miguel et al.,2015).In Iberian pig production, olive-based by-products have been proposed as raw material in feed compo-nents for growing and finishing pigs (Benito et al., 1998; Hernandez-Matamoros et al., 2011; Joven et al., 2014; González-Sánchez et al., 2016). According to these stud-ies, pigs fed with olive by-products did not suffer nega-tive growth rate effects or lower final slaughter weight, but they did show a positive effect on the backfat fatty acid profile, with an increase of the percentage of oleic acid and a decrease of the saturated fatty acids. How-ever, to our knowledge, no study has been done on the usefulness of these by-products for the traditional peri-od of feed restriction prior to the Montanera practiced in finishing Iberian pigs. Likewise, it has not been studied whether this type of diet can affect other parameters relat-ed to the quality of the meat, such as color, water holding capacity or texture.The purpose of this study was to explore the suitability of using by-products from olive oil industry supplied in the diet of Iberian Montanera pigs during the growth period by means of two different diets including olive cake. The effects on the growth rate, carcass composition and meat quality traits have been studied.Figure 1. Experimental design diagram during growing period. Description of by-products, diets and feeding and experimental groups.; Publisher's version; https://doi.org/10.5424/sjar/2022203-19149; Sí; Spanish Journal of Agricultural Research 20(3): e0607 (2022); http://hdl.handle.net/10261/296283; http://dx.doi.org/10.13039/501100000780; 2-s2.0-85138429975; https://api.elsevier.com/content/abstract/scopus_id/85138429975

الاتاحة: http://hdl.handle.net/10261/296283
https://doi.org/10.5424/sjar/2022203-19149
https://doi.org/10.13039/501100000780
https://api.elsevier.com/content/abstract/scopus_id/85138429975

المؤلفون: GARCÍA-CASCO, Juan M., MUÑOZ, María, MARTÍNEZ-TORRES, José M., LÓPEZ-GARCÍA, Adrián, FERNÁNDEZ-BARROSO, Miguel A., GONZÁLEZ-SÁNCHEZ, Elena

المصدر: Agriculturae Conspectus Scientificus, 82(2), 147-150, (2017-12-20) ; 25th International Symposium - Animal Science Days, Brandlucken, Austria, 20-22 September

مصطلحات موضوعية: growing period, by-products, olive cake, Iberian pig

Relation: https://zenodo.org/communities/h2020_treasure; https://zenodo.org/communities/eu; https://doi.org/10.5281/zenodo.1136181; https://doi.org/10.5281/zenodo.1136182; oai:zenodo.org:1136182

الاتاحة: https://doi.org/10.5281/zenodo.1136182

المؤلفون: López-García, Adrián, García-Casco, Juan M., Muñoz, María, Martínez-Torres, José M., Fernández-Barroso, Miguel A., González- Sánchez, Elena

المصدر: 11th International Symposium "Modern Trends in Livestock Production", Belgrade, Serbia, 11-13 October 2017

مصطلحات موضوعية: Iberian pig, olive by-products, growing period, backfat fatty acids

Relation: https://zenodo.org/communities/h2020_treasure; https://zenodo.org/communities/eu; https://doi.org/10.5281/zenodo.1029548; https://doi.org/10.5281/zenodo.1029549; oai:zenodo.org:1029549

الاتاحة: https://doi.org/10.5281/zenodo.1029549

المؤلفون: García Casco, Juan María, Muñoz Muñoz, María, Martínez-Torres, José M., López-García, Adrián, Fernández-Barroso, Miguel Ángel, González-Sánchez, Elena

مصطلحات الفهرس: Growing period, By-products, Olive cake, Iberian pig, artículo

URL: http://hdl.handle.net/10261/291479
Departamento de Mejora Genética Animal
Sí

المؤلفون: GARCÍA-CASCO, Juan M., MUÑOZ, María, MARTÍNEZ-TORRES, José M., LÓPEZ-GARCÍA, Adrián, FERNÁNDEZ-BARROSO, Miguel A., GONZÁLEZ-SÁNCHEZ, Elena

مصطلحات موضوعية: 2. Zero hunger, Iberian pig, growing period, by-products, olive cake

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6903dec65505b72e778b0658253fcd77

المؤلفون: López-García, Adrián, García-Casco, Juan M., Muñoz, María, Martínez-Torres, José M., Fernández-Barroso, Miguel A., González- Sánchez, Elena

مصطلحات موضوعية: 2. Zero hunger, Iberian pig, olive by-products, growing period, backfat fatty acids

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::06e5350d2451f6f3ce1a2625eaeedb3d

المؤلفون: López-García, Adrián, García-Casco, Juan M., Muñoz, María, Martínez-Torres, José M., Fernández-Barroso, Miguel A., González- Sánchez, Elena

مصطلحات موضوعية: 2. Zero hunger, Iberian pig, olive by-products, growing period, backfat fatty acids

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e4259ebdb746555419be1f71449ee2a1