<?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>S2007-11242025000200343</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v16i2.6592</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Incidencia de anemia en lechones y el uso de hierro suplementario sobre la calidad de carne de músculos con diferente contenido de mioglobina]]></article-title>
<article-title xml:lang="en"><![CDATA[Incidence of anemia in piglets and the use of supplemental iron on the quality of meat from muscles with different myoglobin content]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Piñeyro]]></surname>
<given-names><![CDATA[Samara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Alvarado]]></surname>
<given-names><![CDATA[María Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Hernández]]></surname>
<given-names><![CDATA[Luis Humberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuarón-Ibargüengoytia]]></surname>
<given-names><![CDATA[José Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>2</numero>
<fpage>343</fpage>
<lpage>362</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242025000200343&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242025000200343&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242025000200343&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se establecieron dos experimentos continuos para evaluar la respuesta productiva, parámetros hemáticos, calidad de carne y contenido de mioglobina (Mb) en los músculos Longissimus dorsi (LD) y Psoas major (PM) de cerdos por el uso de hierro (Fe): Exp-1, suplementación de Fe en la dieta de cerdas, y la aplicación de hierro dextrano (FeD) en su progenie, y Exp-2, suplementación de Fe durante el crecimiento-engorda de los cerdos. Exp-1, el Fe suplementario en reproductoras no alteró sus parámetros hemáticos (&#8776;10 % de cerdas anémicas, Hb= 11.55 ± 1.281 g/dl) y productivos. Los lechones nacieron deficientes en Fe (Hb= 10.04±1.418 g/dl), aumentando la presencia de cerdos anémicos al tercer día para destetar &#8776;40 % de la población con Hb&lt;10 g/dl después de aplicar FeD. En el Exp-2, la falta de suplementación de Fe no alteró el desempeño productivo y el nivel de Hb (P&gt;0.30). Sin embargo, la suplementación continua de Fe a los cerdos afectó (P&lt;0.02) la luminosidad (L*), la oxidación lipídica (TBARS) y proteica (meta-mioglobina) de la carne del PM y en el LD la pérdida de agua por goteo. Aparentemente, el aporte de Fe de los ingredientes fue suficiente para corregir la anemia posdestete (Hb= 13.63 ± 1.059 g/dl, &lt;5 % animales deficientes en Fe). El contenido de Mb (LD= 1.23 ± 0.384 y PM= 1.40 ± 0.301 mg/g) fue igual ante cualquier estado de anemia o uso de Fe dietario. Por lo que, la suplementación de Fe deberá ajustarse al aporte de los ingredientes, y a la prevención de procesos oxidativos en la carne.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Two continuous experiments were established to evaluate the productive response, blood parameters, meat quality, and myoglobin (Mb) content in the Longissimus dorsi (LD) and Psoas major (PM) muscles of pigs after the use of iron (Fe): Exp-1, Fe supplementation in the diet of sows, and the application of iron dextran (FeD) in their offspring, and Exp-2, Fe supplementation during the growth-fattening of pigs. Exp-1, supplemental Fe in sows did not alter their blood parameters (&#8776;10 % of anemic sows, Hb= 11.55 ± 1.281 g/dL) and productive parameters. Piglets were born deficient in Fe (Hb= 10.04 ± 1.418 g/dL), and there was an increase in the presence of anemic pigs on the third day to wean &#8776;40 % of the population with Hb&lt;10 g/dL after applying FeD. In Exp-2, the lack of Fe supplementation did not alter the productive performance and the Hb level (P&gt;0.30). Nonetheless, continuous Fe supplementation to pigs affected (P&lt;0.02) the lightness (L*), lipid oxidation (TBARS), and protein oxidation (met-myoglobin) of PM meat and drip water loss in LD. Apparently, the Fe contribution of the ingredients was sufficient to correct postweaning anemia (Hb= 13.63 ± 1.059 g/dL, &lt;5 % Fe-deficient animals). The Mb content (LD= 1.23 ± 0.384 and PM= 1.40 ± 0.301 mg/g) was the same for any state of anemia or use of dietary Fe. Therefore, Fe supplementation must be adjusted to the contribution of the ingredients and to the prevention of oxidative processes in meat.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cerdos]]></kwd>
<kwd lng="es"><![CDATA[Hierro]]></kwd>
<kwd lng="es"><![CDATA[Anemia]]></kwd>
<kwd lng="es"><![CDATA[Mioglobina]]></kwd>
<kwd lng="es"><![CDATA[Calidad de carne]]></kwd>
<kwd lng="en"><![CDATA[Pigs]]></kwd>
<kwd lng="en"><![CDATA[Iron]]></kwd>
<kwd lng="en"><![CDATA[Anemia]]></kwd>
<kwd lng="en"><![CDATA[Myoglobin]]></kwd>
<kwd lng="en"><![CDATA[Meat quality]]></kwd>
</kwd-group>
</article-meta>
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