ANIMAL PRODUCTS

Author: ARIÑO LORENTE BEATRIZ.
Year: 2005.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: Dep. Ciencia Animal.
Place of preparation: Universidad Politécnica de Valencia.

Summary: The primary objective was to study the genetic variability among three lines rabbit in quality characteristics of the meat. Rabbits were compared from three synthetic lines. The line VyA were selected by litter size at weaning and R line was selected by velocity between weaning and the time of slaughter. We sacrificed 40 animals of each line at 9 weeks of age. Comparisons between the lines was performed using Bayesian statistical techniques. Line A had a ratio greater muscle / bone and spine highest percentage of the lines AyV, but submitted a lower yield and lower slaughter rate rear. Some differences were found between the lines in the color of the channel and carn rabbit. There was no difference in the activity of metabolic enzymes. It also studied the texture of the meat and various biochemical characteristics that affect the tenderness of the meat. We measured the activities of catepsinas, collagen content and texture properties measured by the methods of Warner-Bratzler (WB) and Texture Profile Analysis. The line that the line V and R line A introduced an intermediate tenderness. The rabbit meat of the line R had greater activity catepsinas B and B + L, lower total collagen content, the less cohesiveness, elasticity and masticabilida, and less cutting force and total work (area under the curve obtained with the method WB ) that the line V. In line introduced intermediate values between the lines RyV on the properties of texture. An analysis of sensory Longissimus muscle. The parameters evaluated were: juiciness (J), hardness (H), fibrosidad (R), harinosidad (F1), intensity of flavor to meat rabbit (IRF), aniseed flavor and odor (AO and AF), smell and flavor liver (LO, LF). The line V was only a 82% so juicy as the line R. The V line was a 18% harder and a 17% more fiber to the line R. There was no difference between the lines AyR for Hy F. No differences were found between the lines in F1. We found small effects on the characteristics related to the flavor. Our results show evidence for the existence of genetic variability between the lines in character on the quality of the carcass and meat. This variability is not due to varying degrees of maturity to the same weight between the lines, because these measures were approximately the same maturity, it must be concluded that they are genetic differences between them.

Author: HABA DE LA CERDA MARIA JOSÉ DE LA.
Year: 2006.
University: CÓRDOBA [www.uco.es].
Place of defense: ETSIAM.
Place of preparation: ETSIAM.

Summary: The overall objective of this PhD thesis was the development and evaluation of a methodology for rapid analytical control, economic, clean and accurate, based on the application of NIRS Technology, for the traceability of the animal protein meal. Based on this, developed the methodology for conducting the contrast of different forms of NIR analysis of flour, referring to the mode of presentation (ground versus intact) for the prediction of chemical composition and species composition is . The possibility of knowing whether the NIRS analysis of the animal protein meal as original filing (without grinding prior) was feasible great importance for the possibility of increasing the speed of checks and streamline decision-making. It also developed predictive models NIRS pair wing qualitative detection and identification of different species (Ave, pork, beef ruminants, non-ruminants, etc..), And to comply with the provisions in the various European regulations concerning animal feed and food safety. Moreover, a protocol was designed for cloning and transfer calibrations for the prediction of quantitative parameters (chemical composition and species) and qualitative (type and / or species) in animal protein meal, analyzed in the form intact, teams located in different laboratories and evaluating different strategies. Finally, we evaluated the feasibility of using the microscopía-NIR for the detection and identification of various types and / or species from spectra of particles from the sediment samples of animal protein meal, through the development of qualitative models. The results show that NIRS technology can be configured as a technique for instant analysis and large-scale manufacturing industry par wing of the animal protein meal and for the inspection agency, enabling them to tighten control of the process in real time, as well as comply with the legislation in force in this field.

Author: BAUTISTA CRUZ JARA.
Year: 2006.
University: CÓRDOBA [www.uco.es].
Place of defense: CAMPUS DE RABANALES.
Place of preparation: CAMPUS DE RABANALES.

Summary: The overall objective of this PhD thesis was the development and evaluation of a methodology for rapid analytical control, economic, clean and accurate, based on the application of NIRS Technology, for the traceability of lipid sources of animal origin. Accordingly, s exposed to point the appropriate methodology for conducting the contrast of different forms of NIR analysis of fats, for predicting the chemical composition and species composition. The possibility of knowing whether the NIRS analysis of animal fats in terms of its various laboratory parameters was feasible great importance for the possibility of increasing the speed of checks, streamline decision-making and from the economic point of view. It also developed models NIRS qualitative prediction for the detection and identification of different species (poultry, pork, mix, ruminants, non-ruminants, etc..), And to comply with the provisions in the various European regulations concerning animal feed and food safety. Moreover, a protocol was designed for cloning and transfer calibrations for the prediction of quantitative parameters (chemical composition) in animal fats, between teams located in different laboratories and evaluating different strategies. The results show that NIRS technology can be configured as a technique for instant analysis and large scale for manufacturing animal fats as for inspection bodies, enabling them to tighten control of the process in real time and as comply with the legislation in force in this field.