Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/114252
Campo DC Valoridioma
dc.contributor.authorAhmed, Sydiaen_US
dc.contributor.authorNavarro Botello, Victoren_US
dc.contributor.authorJáber Mohamad, José Raduánen_US
dc.contributor.authorSanjuán Velázquez, Estheren_US
dc.contributor.authorRodríguez Ponce, Eligiaen_US
dc.contributor.authorRodríguez Ventura, Myriamen_US
dc.date.accessioned2022-03-30T06:20:04Z-
dc.date.available2022-03-30T06:20:04Z-
dc.date.issued2021en_US
dc.identifier.issn1560-8530en_US
dc.identifier.urihttp://hdl.handle.net/10553/114252-
dc.description.abstractThe contributions of replacing rye-grass (Lolium spp.) hay with banana (Musa acuminata) by-products on carcass and tissue characteristics, pH and color, in the Canary hair sheep breed were studied. Twenty-two lambs with an initial live weight of 14.8 ± 2.5 kg were individually housed and fed two different diets for 58 days: The first group (experimental diet) received as forage a mixture of fresh banana (Musa acuminata) by-products composed by leaves and pseudo-stem. The other one got commercial rye-grass (Lolium spp.) hay (conventional diet) as a fiber source. The two groups got an additional commercial concentrate food (CON). After the 58 days growing trial (24.3 kg ± 1.0 kg), seven lambs of each group (n=14) were slaughtered in the experimental slaughterhouse. The muscle, the pH, and the color were measured at the time immediately after slaughter and 24 h later, using the muscles Longissimus thoracis et lumborum and semimembranosus. At that time (after 24 h), the remaining semi-carcass was butchered and dissected for analysis of the carcass's regional and tissue composition. Although there is no significant difference on the tissue composition, carcass regional and the muscle pH, there are significant differences in the color in the Longisimus toracis et lumborum between the two assessed diets. The incorporation of banana by-products in a diet to fatten lambs Canary hair sheep breed would not grossly alter the carcass quality, at least based on the assessed parameters. Banana by-products as a feeding resource can maintain animal productivity and meat quality.en_US
dc.languageengen_US
dc.relation.ispartofInternational Journal of Agriculture and Biologyen_US
dc.sourceInternational Journal of Agriculture and Biology [ISSN 1560-8530], n. 26, p. 431-435, (2021)en_US
dc.subject3104 Producción Animalen_US
dc.subject.otherBanana by-productsen_US
dc.subject.otherCarcass traitsen_US
dc.subject.otherHair sheepen_US
dc.subject.otherMeat qualityen_US
dc.subject.otherPelibuey sheepen_US
dc.titleCharacteristics of Canary Hair Sheep's Breed Carcass Fed Banana (Musa acuminate) By-Products: Effects on Regional Tissue Composition, pH and Coloren_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typearticleen_US
dc.identifier.doi10.17957/IJAB/15.1853en_US
dc.identifier.scopus2-s2.0-85115639340-
dc.contributor.orcid#NODATA#-
dc.contributor.orcid#NODATA#-
dc.contributor.orcid#NODATA#-
dc.contributor.orcid#NODATA#-
dc.contributor.orcid#NODATA#-
dc.contributor.orcid#NODATA#-
dc.description.lastpage435en_US
dc.identifier.issue3-
dc.description.firstpage431en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.description.numberofpages6en_US
dc.utils.revisionen_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-VETen_US
dc.description.sjr0,232-
dc.description.sjrqQ3-
dc.description.scieSCIE-
dc.description.miaricds9,8-
item.fulltextCon texto completo-
item.grantfulltextopen-
crisitem.author.deptGIR Anatomía Aplicada y Herpetopatología-
crisitem.author.deptDepartamento de Morfología-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal-
crisitem.author.deptIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR IUIBS: Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0001-6116-7275-
crisitem.author.orcid0000-0002-4789-8124-
crisitem.author.orcid0000-0002-9174-9708-
crisitem.author.orcid0000-0001-9037-2577-
crisitem.author.parentorgDepartamento de Morfología-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.parentorgIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameNavarro Botello, Victor-
crisitem.author.fullNameJáber Mohamad, José Raduán-
crisitem.author.fullNameSanjuán Velázquez, Esther-
crisitem.author.fullNameRodríguez Ponce, Eligia-
crisitem.author.fullNameRodríguez Ventura, Myriam-
Colección:Artículos
miniatura
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