| dc.creator | Ramírez-Retamal,Jorge | |
| dc.creator | Morales,Rodrigo | |
| dc.date | 2014-04-01 | |
| dc.date.accessioned | 2019-04-24T21:19:54Z | |
| dc.date.available | 2019-04-24T21:19:54Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000200015 | |
| dc.identifier.uri | http://revistaschilenas.uchile.cl/handle/2250/55885 | |
| dc.description | This paper reviews two factors (breed and feed) affecting the carcass and meat quality of sheep. The quality of livestock products has acquired greater importance from the distinct perspectives of the different participants in the agricultural food chain. Consumers, producers and the industry give different levels of importance to the parameters of meat and carcass quality. Nevertheless, all the participants in the meat production chain must ensure quality to improve their competitiveness. The quality of the carcass and meat can be influenced by different factors such as breed and type of feed. The breed can influence weight, yields, and the conformation of the carcass, among other variables, as well as the pH level and the fatty acid composition of the meat, whereas the feed mainly affects carcass conformation and several physicochemical and organoleptic parameters of meat quality such as proximal composition, the fatty acid profile, tenderness and color. Consequently, the effects of breed and feed type should be considered to obtain a quality product that satisfies consumer demand. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Instituto de Investigaciones Agropecuarias, INIA | |
| dc.relation | 10.4067/S0718-58392014000200015 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Chilean journal of agricultural research v.74 n.2 2014 | |
| dc.subject | Breed | |
| dc.subject | carcass | |
| dc.subject | Chilote | |
| dc.subject | fatty acids | |
| dc.subject | grasslands | |
| dc.subject | lamb | |
| dc.subject | meat quality | |
| dc.title | Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review | |
