Senza titolo-2 - aafvg associazione allevatori del friuli venezia giulia

molto numerose e, pur confermando le indicazioni ottenute per i suini leggeri,
necessitano di essere ampliate mediante studi mirati.
Il contenuto di grasso intramuscolare e il contenimento degli apporti proteici con
l’alimento sono gli aspetti di maggiore interesse per la suinicoltura italiana e regionale e
rappresentano i principali obiettivi al fine di consentire la valorizzazione delle carni per
la trasformazione in insaccati e per salvaguardare l’ambiente, riducendo le emissioni di
azoto.
Riferimenti bibliografici
Adeola O, Ball RO. 1992. Hypothalamic neurotransmitter concentrations and meat
quality in stressed pigs offered excess dietary tryptophan and tyrosine. J Anim Sci
70:1888-1894.
Apple JK. 2007. Effects of nutritional modifications on the water-holding capacity
of fresh pork: a review. J Anim Breed Genet 124(Suppl 1):43-58.
Berg, EP, McFadin EL, Maddock KR, Goodwin RN, Baas TJ, Keisler DH. 2003.
Serum concentrations of leptin in six genetic lines of swine and relationship
withgrowth and carcass characteristics. Journal Anim Sci, 81:167-171.
Davoli R, Braglia S. 2007. Molecular approaches in pig breeding to improve meat
quality. Brief Funct Genomic Proteomic 6:313-321.
Daza A, Rey A I, Menoyo D, Bautista J M, Olivares A, López-Bote CJ. 2007. Effect
of level of feed restriction during growth and/or fattening on fatty acid composition
and lipogenic enzyme activity in heavy pigs. Anim Feed Sci Technol 138:61-74.
DeVol DL, McKeith FK, Bechtel PJ, Novakofski J, Shanks RD, Carr TR. 1988.
Variation in composition and palatability traints and relationships between muscle
characteristics and palatability in a random sample of pork carcasses. J Anim Sci
66:385-395.
Fan B, Gorbach DM, Rothschild MF. 2011. The Pig Genome Project Has Plenty to
Squeal about. Cytogenet Genome Res 134:9–18.
29