Performance and carcass quality traits of Iberian × Duroc crossbred pig subject to gender and age at the beginning of the free-range finishing phase

The traditional production of the Iberian breed pig involves a long production cycle. It might be shortened by using Iberian pigs crossed with Duroc and by reducing the growing phase, but the age-related changes on productive performance and carcass quality should be addressed. Thus, productive performance, live measurements and carcass and primal cut traits were evaluated on Iberian × Duroc 50:50 crossed pigs according to animal age at the beginning of the free-range finishing phase (Montanera): 10, 12 and 14 months old (IBxD10 (n = 15), IBxD12 (n = 17) and IBxD14 (n = 18) animal batches, respectively) and gender (immunologically castrated female -consisted of the Improvac® vaccination- and surgically castrated males). During the growing period, animals were fed with restrictions; 1.49, 1.29 and 1.20 ± 0.023 (mean ± SEM) kg/day of commercial feeds to start Montanera with similar BW; 103.9, 102.9 and 102.1 ± 0.22 kg, for IBxD10, IBxD12 and IBxD14, respectively. IBxD14 animals yielded the highest average daily gain (ADG) and BW after Montanera, as well as larger rump height and croup width. In contrast, these animals had the lowest carcass yield. Although animals from IBxD10 yielded hams of inferior size, this could be of interest to the sector, as there is a certain segment of the market that demands hams of smaller size and, generally, this is difficult to obtain with the traditional Montanera production system. The gender had no major effects on performance and carcass and primal cut traits, so both immunologically castrated female and surgically castrated males are suitable for finishing in Montanera.

Physico-chemical and sensory characterization of sliced Iberian chorizo from raw material of three commercial categories and stability during refrigerated storage packaged under vacuum and modified atmospheres

Physico-chemical and sensory analysis of Iberian chorizo manufactured from three commercial categories raw material compiled in the current Spanish Iberian Quality standard (Black, Red; 100% Iberian and 50% Iberian × Duroc pigs, respectively, under Montanera, and White; 50% Iberian × Duroc pigs commercially fed) and packed under vacuum and modified atmosphere (MAP) were carried out, in order to address the influence of the genotype and animal production system and packaging on quality parameters, as well as the stability of these throughout long-term storage. Montanera categories showed higher values of γ-tocopherol, mono- and poly-unsaturated fatty acids, greater scores of flavour and taste and higher lipid oxidation during the whole storage. MAP preserved better colour, especially redness and lipid oxidative status. Iberian chorizo could attain a differentiated quality because of physico-chemical and sensorial characteristics derived from the Montanera that would be adequate preserved in both vacuum and MAP throughout long-term storage.

Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain

Spanish consumers have a strong preference for Iberian meat products, as they perceive them to be of extra sensorial and nutritional quality. The production of these meat products depends on multiple variables, such as genetics, livestock production systems and, above all, the feed provided. The aim of this paper is to study the preferences of Spanish consumers for the various types of Iberian dry-cured ham, analysing whether they are willing to pay the premium required by the highest-quality products. The methodological approach combined a sensory analysis and a choice-based conjoint experiment with obtained through tasting sessions in Extremadura (SW of Spain). Findings of the sensory test have shown that there are significant differences in odour, texture and taste, explained mainly by the type of feed pigs were fed. The main results of the choice experiment have also shown that the type of feed is the most preferred attribute by consumers, in line with the sensory analysis.

Uso potencial de la tecnología NIRS en la determinación de la calidad de los recursos naturales (bellotas y pastos) de dehesa destinados a la alimentación del cerdo Ibérico

La tecnología NIRS se utilizó como alternativa a los métodos convencionales para determinar el contenido de nutrientes en bellotas y pastos de la dehesa. Materia seca (MS), contenido en grasa (G), proteína total (TP), almidón, compuestos fenólicos totales (FT), α-tocoferol, γ-tocoferol, ácidos grasos, fibra neutro detergente (FND), actividad antioxidante total (AAT) y energía total (ET) fueron determinadas por métodos convencionales para el posterior desarrollo de las ecuaciones de predicción del NIRS. Se han realizado todos los espectros NIR de cada una de las muestras para todos los parámetros estudiados obteniendo un modelo predictivo y una validación externa. Se han obtenido buenas ecuaciones de predicción para la humedad, contenido en grasa, proteína total, energía total y γ –tocoferol en muestras de bellotas obteniendo un alto coeficiente de correlación (1-VR) y un bajo error estándar de predicción (SEP) (1-VR=0.81, SEP=2.62; 1-VR=0.92, SEP=0.54; 1-VR=0.86, SEP=0.47; 1-VR=0.84, SEP=0.2; 1-VR=0.88, SEP=5.4, respectivamente), así como la proteína total, NDF, α-tocoferol y contenido de ácido linolénico en muestras de pasto (1-VR=0.9, SEP=1.99; 1-VR=0.87, SEP=4.13; 1-VR=0.76, SEP=10.9; 1-VR=0.82, SEP=0.6, respectivamente). Por lo tanto, estos modelos de predicción podrían ser utilizados para determinar la composición nutricional de los recursos naturales de la Montanera.

Evaluación de la tecnología NIRS para el control de calidad de productos curados loncheados y envasados del cerdo Ibérico

En los últimos años, el consumo de jamón Ibérico loncheado y envasado ha aumentado significativamente. Pero la vida útil de estos productos es menor que la de la pieza entera, lo que requiere que se lleven a cabo un gran número de análisis físico-químicos para el control y evolución de la calidad de los mismos. Esto requiere una gran inversión de tiempo, dinero así como la destrucción de la muestra. Por lo tanto, el objetivo principal de este trabajo fue evaluar el potencial de la Espectroscopia de Reflectancia de Cercano Infrarrojo (NIRS) como una alternativa a los métodos convencionales para la predicción a tiempo real del contenido de los principales parámetros de calidad, ya que se trata de una técnica no destructiva, rápida y versátil. Las ecuaciones predictivas se desarrollaron mediante el método de regresión multivariante por mínimos cuadrados parciales (PLS) y se evaluó el efecto de diferentes pretratamientos espectrales (1ª y 2ª derivada, EMSC, SNV y sus combinaciones). Los resultados mostraron una buena habilidad predictiva para el contenido en NaCl (SNV, R2 = 0,96, SEC = 0,12, 1-VR = 0,85, SEVC = 0,23 y RPD = 2,6), C16: 0 (1,11,15 + EMSC, R2 = 0,87; SEc = 0,93; 1-VR = 0,81; SEVC = 1,14 y RPD = 2,12) y C18: 1 (1,11,15 + SNV, R2 = 0,80; SEc = 1,70; 1-VR = 0,83; SEVC = 1,47 y RPD = 2,28). Sin embargo, los resultados para α-tocoferol, γ-tocoferol, C18: 0, C18: 2, C18: 3 y oxidación de lípidos, no fueron tan buenos, aunque podrían usarse para control interno y se podrían mejorar aumentando el número de muestras o el rango de cada parámetro.

Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis

This paper evaluates consumer liking and preferences towards organic beef from two production systems allowed by EU regulation: i) free-range and ii) intensive (fattened in feed-lot with organic feedstuff) as compared with conventionally produced beef. Data were obtained in April-May 2014 with a sample of 150 regular beef consumers who completed two tasks: firstly a sensory test where consumers tasted and rated the meats and secondly a conjoint analysis to study beef purchasing preferences. Willingness-to-pay for the different meats was also calculated from conjoint results. Results show that consumers preferred organic-from-concentrate beef at sensory level while organic beef from animals fed on grass was preferred when process characteristics (i.e. farming system) or attributes perceived at the point of purchase (i.e. colour) were evaluated. It was also found that the price-premium for organic beef is over 40%, with organic-fed-on grass beef preferred slightly over that fed-on-concentrate.

Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig

The effect of three production systems of Iberian pigs namely Montanera (free-range system and feeding based on acorns and grass), Recebo (free-range system and nutrition based in combination of acorns, grass and mixed feeds) and Intensive (confinement with mixed feeds) on some quality traits of Longissimus dorsi (LD) and Serratus ventralis (SV) muscles were studied. Muscles from pigs raised in the Montanera system showed significantly higher CIE L(∗), a(∗) and b(∗) values and higher haem pigment content than those from Intensive system. Similarly, muscles from pigs raised in the Montanera system had significantly higher contents of α and γ-tocopherol and phenolic compounds contents and higher lipophilic and hydrophilic activity antioxidant than those from pigs raised in the Intensive system. Fatty acids profiles from Montanera pigs had significantly higher monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids and lower saturated fatty acids (SFA) than those from pigs raised in the Intensive system. In relation to muscle effect, LD showed lower intramuscular fat (IMF), α-tocopherol, phenolic compounds, lipid oxidation and PUFA, but higher MUFA than SV.

Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons

This investigation was designed to evaluate the effects of variations in antioxidant and fatty acids composition of acorns and grass from two Montanera (free-range system and feeding based on acorns and grass) seasons (2006/07 and 2007/08) on the antioxidant composition and fatty acids profile of m. Longissimus dorsi (LD) and m. Serratus ventralis (SV) from Iberian pigs reared under these Montanera seasons. Acorn and grass composition was affected by Montanera season and consequently, LD and SV muscles showed different contents of α-tocopherol, total phenols, hydrophilic and lipophilic antioxidant activity and fatty acid profile, according with the composition of acorns and grass ingested. Results suggest a lack of uniformity in meat quality between different seasons. This could be due to the variable nature of extensive pig production as reflected in the variability in the composition of the diet (acorns and grass).

Management of diabetic ketoacidosis in a teaching hospital

The aim of our study was to evaluate clinical management of diabetic ketoacidosis (DKA) in a teaching hospital. We followed all the patients hospitalised for DKA over six years (1995-2000), and we recorded clinical data, laboratory finding at entrance and clinical management. We compared the data to the standards set in guidelines. Our study showed an important delay of initiation of intravenous fluid (70% of cases), an under-replacement with intravenous fluid (69% of cases) and with potassium therapy (80% of cases), and an excessive use of alkali therapy. In conclusion, suboptimal management of DKA occurred in a large percentage of patients.