Mostrar el registro sencillo del ítem

dc.contributor.author MORENO CAMARENA, LAURA
dc.contributor.author Domínguez Vara, Ignacio Arturo
dc.contributor.author BORQUEZ GASTELUM, JOSE LUIS
dc.contributor.author SANCHEZ TORRES, JUAN EDREI
dc.contributor.author PINOS RODRIGUEZ, JUAN MANUEL
dc.contributor.author Mariezcurrena Berasain, Maria Antonia
dc.contributor.author MORALES ALMARAZ, ERNESTO
dc.contributor.author Zeidan Mohamed Salem, Abdelfattah
dc.creator MORENO CAMARENA, LAURA; 267342
dc.creator Domínguez Vara, Ignacio Arturo; 121047
dc.creator BORQUEZ GASTELUM, JOSE LUIS; 90207
dc.creator SANCHEZ TORRES, JUAN EDREI; 207241
dc.creator PINOS RODRIGUEZ, JUAN MANUEL; 21281
dc.creator Mariezcurrena Berasain, Maria Antonia; 111307
dc.creator MORALES ALMARAZ, ERNESTO; 43756
dc.creator Zeidan Mohamed Salem, Abdelfattah; 274697
dc.date.accessioned 2017-03-16T21:39:08Z
dc.date.available 2017-03-16T21:39:08Z
dc.date.issued 2015
dc.identifier.uri http://hdl.handle.net/20.500.11799/66190
dc.description.abstract The objective of this study was to evaluate supplemental organic chromium (Cr) to finishing lambs on growth performance, carcass characteristics, and meat quality. Eighteen Suffolk lambs (age (4.5±0.2) mon; (25.8±3.6) kg body weight (BW)) were randomly assigned to three levels of supplemental organic Cr (0.0, 0.2 and 0.4 mg kg–1 dry matter (DM)) in a complete random design. Growth performance was evaluated for 70 d, and then lambs were slaughtered to study carcass characteristics and chemical composition of meat. Orthogonal contrasts were performed (contrast one-average level 0.2 ppm Cr vs. average level 0.4 ppm Cr; contrast two-level 0 vs. average levels (0.2+0.4) ppm Cr). Orthogonal polynomials were used to estimate the linear and quadratic effects of Cr concentrations. Growth and carcass performance were not affected by supplemental organic Cr. Muscle conformation and leg perimeter linearly increased (P<0.05) as organic Cr level increased in the diet. Kidney fat decreased linearly (P<0.05) as supplemental Cr increased. In Longissimus dorsi (LD), the ash content decreased linearly, and shear force (kg cm–2) increased (P<0.05) as organic Cr level increased in the diet. It is concluded that organic Cr did not affect growth performance, but it improved positively the muscle conformation, reduced kidney fat, whereas in LD there was an increment in shear force in finishing carcass lambs. es
dc.language eng
dc.publisher Elsevier es
dc.rights openAccess es
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0
dc.subject carcass es
dc.subject finishing lambs es
dc.subject Longissimus dorsi es
dc.subject organic chromium es
dc.subject.classification BIOLOGÍA Y QUÍMICA
dc.title Effects of organic chromium supplementation to finishing lambs diet on growth performance, carcass characteristics and meat quality es
dc.type Artículo es
dc.provenance Científica es
dc.road Dorada es
dc.ambito Internacional es
dc.audience students es
dc.audience researchers es
dc.type.conacyt article
dc.identificator 2


Ficheros en el ítem

Este ítem aparece en la(s) siguiente(s) colección(ones)

Visualización del Documento

  • Título
  • Effects of organic chromium supplementation to finishing lambs diet on growth performance, carcass characteristics and meat quality
  • Autor
  • MORENO CAMARENA, LAURA
  • Domínguez Vara, Ignacio Arturo
  • BORQUEZ GASTELUM, JOSE LUIS
  • SANCHEZ TORRES, JUAN EDREI
  • PINOS RODRIGUEZ, JUAN MANUEL
  • Mariezcurrena Berasain, Maria Antonia
  • MORALES ALMARAZ, ERNESTO
  • Zeidan Mohamed Salem, Abdelfattah
  • Fecha de publicación
  • 2015
  • Editor
  • Elsevier
  • Tipo de documento
  • Artículo
  • Palabras clave
  • carcass
  • finishing lambs
  • Longissimus dorsi
  • organic chromium
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

Mostrar el registro sencillo del ítem

openAccess Excepto si se señala otra cosa, la licencia del ítem se describe cómo openAccess

Buscar en RI


Buscar en RI

Usuario

Estadísticas