<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242019000300522</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v10i3.4356</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la inclusión de granos secos de destilería con solubles (DDGS) en la calidad de la canal y de la carne de conejos en crecimiento]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of dietary inclusion of distiller&#8217;s dried grains with solubles (DDGS) on carcass and meat quality in growing rabbits]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez Pedroso]]></surname>
<given-names><![CDATA[Ysnagmy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bernal Barragán]]></surname>
<given-names><![CDATA[Hugo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valdivié Navarro]]></surname>
<given-names><![CDATA[Manuel Isidoro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez Ornelas]]></surname>
<given-names><![CDATA[Erasmo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora Castellanos]]></surname>
<given-names><![CDATA[Luis Marino]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Alejo]]></surname>
<given-names><![CDATA[Ernesto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández Martínez]]></surname>
<given-names><![CDATA[Carlos Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto de Ciencia Animal  ]]></institution>
<addr-line><![CDATA[San José de las Lajas Mayabeque]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Agronomía ]]></institution>
<addr-line><![CDATA[N.L ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<volume>10</volume>
<numero>3</numero>
<fpage>522</fpage>
<lpage>535</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242019000300522&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242019000300522&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242019000300522&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluó el efecto de la inclusión de diferentes niveles (0, 10, 20 y 30 %) de grano seco de destilería con solubles (DDGS), sobre la calidad de la canal y de la carne de conejos en crecimiento, utilizando 56 conejos (Negro Azteca x Chinchilla) de 40 días de edad. Terminado el período de ceba, se sacrificaron 20 conejos (5 por tratamiento) y se determinó la proporción de la canal conformada por las extremidades anteriores, extremidades posteriores, costillas y lomo. Se determinó el peso total de carne, hueso y grasa del lomo, y se calculó la relación carne:hueso para toda la canal. Se realizó la evaluación sensorial de la carne con 46 panelistas que valoraron el olor, color, sabor y textura. En el músculo Longissimus dorsi se determinó el color, evaluando la luminosidad (L*), el índice de rojo (a*) y el índice de amarillos (b*). Además, se evaluó textura mediante medición de la fuerza de ruptura. Los resultados de calidad de la canal y de la carne se analizaron por medio de ANOVA. Los resultados de la evaluación sensorial se evaluaron con estadística no paramétrica. No hubo diferencias (P&gt;0.05) en las mediciones de la canal, características organolépticas ni textura de la carne. El parámetro b* del color de la carne fue mayor (P&lt;0.05) en las dietas con 10, 20 y 30 % de DDGS (11.77, 12.17 y 12.22 respectivamente) comparado con la dieta control (9.68). La evaluación sensorial evidenció que la carne de conejo con o sin DDGS tuvo un olor y sabor agradable, color pálido y textura suave. Se concluyó que la inclusión de DDGS hasta 30 % en la dieta, no afectó las características de la canal ni de la carne de los conejos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Distiller&#8217;s dried grains with solubles (DDGS) are widely in livestock diets to replace costly ingredients. An evaluation was done of the effect of dietary inclusion of different levels (0, 10, 20 and 30 %) of DDGS on carcass and meat quality in rabbits. At 96 d, after the growth period, a sample of 56 rabbits (Negro Azteca x Chinchilla) were slaughtered. Carcass characteristics were measured and calculated using twenty rabbits (5 per treatment): carcass proportions of anterior limbs, posterior limbs, ribs and loins; weight of meat, bone and loin fat; and the meat:bone ratio. A sensory evaluation of rabbit meat acceptance was done with a panel of 46 untrained evaluators who expressed their perceptions of meat aroma, color, flavor and texture. Color of the Longissimus dorsi muscle was quantified with the CIELAB system, and texture measured via shear force. Carcass and meat quality results were analyzed with an ANOVA. Sensory evaluation results were assessed with non-parametric statistics. No differences (P&gt;0.05) were present in the carcass, organoleptic and meat texture results. The b* chromatic parameter was higher (P&lt;0.05) in the treatments containing 10, 20 and 30 % DDGS (11.77, 12.17 and 12.22, respectively) than in the control diet (9.68). Sensory evaluation showed that rabbit meat with or without DDGS was perceived as having an agreeable aroma and taste, pale color and soft texture. Dietary inclusion of DDGS at up to 30 % had no effect on carcass or meat characteristics in rabbits.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[DDGS]]></kwd>
<kwd lng="es"><![CDATA[Conejos]]></kwd>
<kwd lng="es"><![CDATA[Calidad canal]]></kwd>
<kwd lng="es"><![CDATA[Calidad carne]]></kwd>
<kwd lng="en"><![CDATA[DDGS]]></kwd>
<kwd lng="en"><![CDATA[Rabbits]]></kwd>
<kwd lng="en"><![CDATA[Carcass quality]]></kwd>
<kwd lng="en"><![CDATA[Meat quality]]></kwd>
</kwd-group>
</article-meta>
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