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    • Livestock

    Ficha Selección de la alimentación de cerdas no reproductoras para la mejora del perfil lipídico de los embutidos curados de alta calidad

    Los embutidos son de los alimentos que más grasas aportan a la dieta de los consumidores en España. Por lo tanto, en este contexto, la industria cárnica que produce embutidos está llamada a desarrollar un papel muy importante proporcionando a los consumidores alimentos más saludables un mejor perfil nutricional (Nehir y Simsek, 2012). Por lo tanto, modificar la composición de algunas materias primas de la selección genética y/o alimentación del animal puede ser una línea interesante para obtener alimentos saludables. Lograr este hito sin disminuir la calidad sensorial de los alimentos es un reto adicional, ya que, en última instancia, influye en su aceptación y puede condicionar el éxito posterior en el mercado de productos. Además de la mejora nutricional, otra preocupación es la sostenibilidad y la mejora del medio ambiente. Por esta razón, el proyecto también se ha centrado en la evaluación del perfil ambiental de 3 tipos de piensos utilizados como alimento en granjas de engorde, con el fin de obtener piensos de calidad minimizando los impactos ambientales.

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    Projeto

    Selection of feed for gilt pigs to improve the lipid profile of high-quality cured sausages

    Selection of feed for gilt pigs to improve the lipid profile of high-quality cured sausages

    Localização
    • Spain
    Autores
    • INNOVACC
    Objetivo
    • Communication
    • Dissemination
    Tipo de ficheiro
    Document
    Tamanho do ficheiro
    248 kB
    Publicado em
    01-09-2020
    Idioma original
    Spanish
    Sítio Web oficial do projeto
    Selection of feed for gilt pigs to improve the lipid profile of high-quality cured sausages
    Licença
    CC BY
    Palavras-chave
    • seleccion genetica
    • granjas de engorde
    • perfil nutricional
    • industria carnica
    • embutidos

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