Efecto de la temporalidad en el aprovechamiento de la montanera sobre parámetros productivos y calidad de canal de cerdo ibérico

• S. Garcia Torres ^[1] ; M. Perez ^[1] ; E. Martín Tornero ^[1] ; M. Cabeza de Vaca ^[1] ; A. Lopez Gajardo ^[1] ; E. Prior ^[1] ; R. Contador ^[1] ; C. Osorio ^[1] ; R. Cava ^[1] ; V. Cantero ^[1] ; L. Ladero ^[1] ; D. Tejerina ^[1]
  1. [1] Centro de Investigaciones Científicas y Tecnológicas de Extremadura

     Centro de Investigaciones Científicas y Tecnológicas de Extremadura

     Badajoz, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 597-599
• Idioma: español
• Títulos paralelos:
  • Effect of different date of montanera free-range system on grow performance and some quality carcass traits of iberian pigs.
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• Resumen

  • The meat from Iberian pigs reared in Montanera free-range system is one of the most appreciated nationally and internationally. The diet based on consumption of acorns and grass and the system of extensive production, among others, contribute to these quality characteristics. But previous studies demonstrated that the quality of natural resources (acorns and grass) of the Dehesa ecosystem was variable during the Montanera. so, the main aim was to study the three different date of the beginning of Montanera system for the final phase of fattening (early, middle and late) on growth performance and carcass quality. For this, three batches of 12 Iberian pigs per group were established and reared under early, middle and late Montanera system. The results showed that there were differences between production systems proposed in most of the parameters studied. So we could emphasize that a late use of Montanera results in a lower average daily gain, higher conversion rate and lower carcass yield and weight of commercial pieces.