A total of 32 fresh hams intended for the Spanish Protected Designation of Origin "Teruel ham" were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weight losses during the dry-curing process. After processing, 20 dry-cured hams (10 of each group) were chosen at random to assess instrumental and chemical characteristics.
View Article and Find Full Text PDFA trial was carried out to study the effect of type of castration and diet on pigs destined for Teruel ham production, which is a Spanish protected designation of origin for dry-cured ham. A total of 144 Duroc × (Landrace × Large White) male pigs were used. Half of them were surgically castrated and the other half were immunocastrated with three doses at approximately 25, 58 and 79 kg of body weight.
View Article and Find Full Text PDFIt is desirable to increase fatness in gilts destined for Teruel dry-cured ham production. A total of 192 Duroc × (Landrace × Large White) gilts of 40.3 ± 4.
View Article and Find Full Text PDF