{"id":621,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/metodologias-de-caracterizacion-de-grasa-de-cerdo-iberico-para-el-control-de-calidad-de-sus-productos\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"metodologias-de-caracterizacion-de-grasa-de-cerdo-iberico-para-el-control-de-calidad-de-sus-productos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-agrarias\/metodologias-de-caracterizacion-de-grasa-de-cerdo-iberico-para-el-control-de-calidad-de-sus-productos\/","title":{"rendered":"Metodolog\u00edas de caracterizacion de grasa de cerdo iberico para el control de calidad de sus productos."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Casillas Del Collado Marta <\/strong><\/h2>\n<p>Se ha estudiado la influencia de la naturaleza del regimen alimenticio sobre la composicion de la grasa subcutanea del jamon de cerdo iberico. Se han empleado 213 animales distribuidos en 9 lotes segun el tipo de dieta (pienso, bellota y recebo con distintos niveles de inclusion de pienso encontrandose mayores concentraciones de los acidos grasos palmitico y estearico y menores de oleico conforme la cantidad de pienso contribuyo mas en la dieta. Asi, el grupo de \u00abpienso\u00bb presento las mayores concentraciones de palmitico (24%) y estearico (12,4%) y mas bajas de oleico (47,7%) situandose el grupo que solo recibio bellota en fase de acabado, en el extremo opuesto (18,3%; 8,5% y 57% respectivamente). La prolongacion de la fase de montanera en animales de recebo origina que la composicion de la grasa se aproxime a la de los animales de \u00abbellota\u00bb. El empleo del analisis discriminante basado en la composicion en acidos grasos permitio diferenciar entre distintos tipos de alimentaciones vs calidades de la grasa. Se ha analizado la composicion en trigliceridos de 36 animales; los mas afectados por la dieta fueron el oleico-oleico-oleico y oleico-oleico-linoleico que aumentan con la ingestion de bellota. Se ha puesto a punto una metodolog\u00eda de presentacion y preparacion de muestras de grasa para su analisis por nirs.\u00f1<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Metodolog\u00edas de caracterizacion de grasa de cerdo iberico para el control de calidad de sus productos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Metodolog\u00edas de caracterizacion de grasa de cerdo iberico para el control de calidad de sus productos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Casillas Del Collado Marta <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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>Emiliano De Pedro  Sanz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Aparicio Macarro Juan  Bautista <\/li>\n<li>Remedios Sanz Pelayo (vocal)<\/li>\n<li>Hortensia Galan Soldevilla (vocal)<\/li>\n<li>Jos\u00e9 Antonio Garcia Regueiro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Casillas Del Collado Marta Se ha estudiado la influencia de la naturaleza del regimen alimenticio sobre la [&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 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