{"id":117160,"date":"2018-03-11T10:46:32","date_gmt":"2018-03-11T10:46:32","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-del-efecto-del-glicerol-como-subproducto-derivado-de-la-produccion-de-biodiesel-sobre-la-calidad-de-la-canal-y-de-la-carne-en-diferentes-especies\/"},"modified":"2018-03-11T10:46:32","modified_gmt":"2018-03-11T10:46:32","slug":"evaluacion-del-efecto-del-glicerol-como-subproducto-derivado-de-la-produccion-de-biodiesel-sobre-la-calidad-de-la-canal-y-de-la-carne-en-diferentes-especies","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/evaluacion-del-efecto-del-glicerol-como-subproducto-derivado-de-la-produccion-de-biodiesel-sobre-la-calidad-de-la-canal-y-de-la-carne-en-diferentes-especies\/","title":{"rendered":"Evaluaci\u00f3n del efecto del glicerol, como subproducto derivado de la producci\u00f3n de biodi\u00e9sel, sobre la calidad de la canal y de la carne en diferentes especies."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Macarena Egea Clemenz <\/strong><\/h2>\n<p>En la presente tesis doctoral se estudi\u00f3 el efecto de la inclusi\u00f3n de glicerina cruda en la dieta de cerdos y terneros sobre par\u00e1metros de calidad de la canal y la carne, as\u00ed como su efecto profil\u00e1ctico en su administraci\u00f3n antes del sacrificio.  para ello se llev\u00f3 a cabo cuatro experiencias: (1) 60 cerdos castrados large white x landrace fueron divididos en tres grupos y alimentados con 0 (control), 2,5 (g2,5) o 5% (g5) de glicerina cruda en sustituci\u00f3n de ma\u00edz, (2) 90 cerdos (45 hembras y 45 machos castrados, 95 kg peso vivo inicial) cruce ib\u00e9rico con duroc fueron divididos en tres grupos para recibir tres dietas diferentes: 0 (control), 5 (g5) o 10% (g10) de glicerina cruda en sustituci\u00f3n de trigo (160 kg peso vivo final), (3) 306 toros j\u00f3venes (7 meses, 273 kg) de raza limousin fueron divididos en tres grupos y alimentados con 0 (control), 2 (g2) o un 4% (g4) de glicerina en sustituci\u00f3n de cebada durante 240 d\u00edas (peso final 644 kg), (4) 36 toros j\u00f3venes de raza limousin fueron divididos en tres grupos de manera aleatoria y se les administr\u00f3 uno de los siguientes tratamientos 24 hs antes del sacrificio: sin glicerina (control), glicerina cruda (2 g kg-1 peso vivo) administrada por sonda naso-g\u00e1strica (gs) o en el agua de bebida (ga).  la inclusi\u00f3n de glicerina cruda en la alimentaci\u00f3n de los animales no tuvo efecto sobre las medidas realizadas con ultrasonidos ni en ninguno de los par\u00e1metros de calidad de la canal estudiados. Tampoco se vieron afectados el contenido de humedad, prote\u00edna, ph, p\u00e9rdidas por goteo por la adici\u00f3n de glicerina cruda. Los resultados de calidad del m\u00fasculo longissimus dorsi de los cerdos large white x landrace alimentados con hasta un 4 % de glicerina cruda fue similar en todos los grupos (experiencia i). En la experiencia ii, la inclusi\u00f3n de un 10% de glicerina cruda en la dieta de cerdos ib\u00e9rico x duroc disminuy\u00f3 las p\u00e9rdidas por cocci\u00f3n y aument\u00f3 los valores de a* y c*. Hubo un descenso del contenido de c18:2 y un aumento de c20:0 y de \u00e1cidos grasos saturados (sfa) en la grasa subcut\u00e1nea del grupo g10. Los machos castrados presentaron valores m\u00e1s altos del espesor de tocino dorsal y contenido grasa, adem\u00e1s de un contenido mayor en sfa en la grasa subcut\u00e1nea en comparaci\u00f3n con las hembras enteras. La experiencia iii, se obtuvieron resultados similares para los datos productivos y de calidad de carne de los tres grupos de toros j\u00f3venes (control, g2 y g4). La adici\u00f3n de glicerina cruda modific\u00f3 ligeramente el perfil de \u00e1cidos grasos de la grasa intramuscular, aumentando el porcentaje de \u00e1cidos grasos deseables. Adem\u00e1s, en el an\u00e1lisis sensorial, las muestras de carne del grupo g4 presentaron valores m\u00e1s altos de jugosidad. Finalmente, en la experiencia iv, el transporte tuvo un efecto significativo sobre los par\u00e1metros plasm\u00e1ticos (prote\u00edna total, alb\u00famina, glucosa, sodio, potasio, cloro y lactato). Los par\u00e1metros plasm\u00e1ticos, el gluc\u00f3geno en h\u00edgado, la composici\u00f3n proximal, ph, color y par\u00e1metros sensoriales no se vieron afectadas por el glicerol, mientras que la cra se vio aumentada en los grupos que se les administr\u00f3 glicerina curda antes del sacrificio.   in the present thesis the effect of crude glycerine inclusion in pigs and young bulls diet on carcass and meat parameters was studied. In addition, the effect of the pre-slaughter administration of glycerol as carbohydrate precursor and osmotic agent to improve carcass and beef quality.   for this purpose the following research works were carried out: (1) sixty crossbreed (large white x landrace) barrows were subdivided into three groups according to the crude glycerine concentration administered in feed: c, control diet, no crude glycerine; g2.5 and g5 with 2.5 and 5% added crude glycerine, respectively; (2) ninety (45 barrows and 45 gilts) iberian x duroc pigs (95kg initial body weight) were divided in three groups and received 0 (control), 5 (g5) or 10% (g10) of crude glycerine in replacement for wheat (160 kg slaughter body weight); (3)three hundred and six limousin young bulls (7\u00c2\u00b11 months of age, initial bodyweight 273\u00c2\u00b143 kg) were assigned to three different diets: control (0% of crude glycerine), g2 and g4 (2 and 4% of crude glycerine, respectively) in replacement for barley for 240 days (final body weight 644 \u00c2\u00b1 24 kg); (4) thirty six young bulls were divided into three groups and were randomly assigned to one treatment: no crude glycerine administration (control) or administering crude glycerine (2 g kg-1 body weight) via nasogastric tube (gs) or in drinking water (ga) 24 h prior to the slaughter.  the inclusion of crude glycerine in animals diet had no effect on ultrasound measurements or carcass parameter studied in any of the four experimental works. Neither moisture, protein content, ph nor dl were affected by crude glycerine inclusion in all studies. The meat quality parameters of large white x landrace pigs fed crude glycerine up to 4% was similar for all groups (experimental i). In experimental ii, the inclusion up to 10% of crude glycerine in iberian x duroc pigs decreased the cooking losses and increased a* and c* when animals were fed 10% crude glycerine. There was a decrease in c18:2 and an increase in c20:0 and saturated fatty acid (sfa) in subcutaneous fat of g10. Castrated males presented higher back fat thickness and fat content. Castrated males had higher sfa content in subcutaneous fat than intact females. In experimental iii performance and meat quality from young bulls were not affected by diets. Crude glycerine addition modifies slightly fatty acid profile of intramuscular fat, increasing desirable fatty acid percentages. In addition, samples from g4 group presented higher values of juiciness. Finally, in experimental iv, transport had a significant effect of on total protein, albumin, glucose, sodium, potassium, chloride, and lactate plasma levels. The plasma parameters, liver glycogen, proximal composition, ph, colour and sensory attributes were not affected by glycerol treatment, only whc was increased by glycerine treatment.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluaci\u00f3n del efecto del glicerol, como subproducto derivado de la producci\u00f3n de biodi\u00e9sel, sobre la calidad de la canal y de la carne en diferentes especies.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluaci\u00f3n del efecto del glicerol, como subproducto derivado de la producci\u00f3n de biodi\u00e9sel, sobre la calidad de la canal y de la carne en diferentes especies. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Macarena Egea Clemenz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 19\/02\/2015<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mar\u00eda Dolores Garrido Fern\u00e1ndez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: carmen Garc\u00eda gonz\u00e1lez <\/li>\n<li>\u00c1lvaro Olivares moreno (vocal)<\/li>\n<li>fuensanta Hernandez ruiperez (vocal)<\/li>\n<li>Jos\u00e9 Manuel Lorenzo rodr\u00edguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Macarena Egea Clemenz En la presente tesis doctoral se estudi\u00f3 el efecto de la inclusi\u00f3n de glicerina [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[8235,1594],"tags":[196362,4434,134727,120428,230993,2133],"class_list":["post-117160","post","type-post","status-publish","format-standard","hentry","category-murcia","category-tecnologia-de-los-alimentos","tag-alvaro-olivares-moreno","tag-carmen-garcia-gonzalez","tag-fuensanta-hernandez-ruiperez","tag-jose-manuel-lorenzo-rodriguez","tag-macarena-egea-clemenz","tag-maria-dolores-garrido-fernandez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/117160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=117160"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/117160\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=117160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=117160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=117160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}