<?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>2224-7920</journal-id>
<journal-title><![CDATA[Revista de Producción Animal]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. prod. anim.]]></abbrev-journal-title>
<issn>2224-7920</issn>
<publisher>
<publisher-name><![CDATA[Ediciones Universidad de Camagüey]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-79202021000100060</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Propiedades químicas y características sensoriales de la carne de jabalí (Sus scrofa scrofa) alimentada con bellotas (Quercus robur)]]></article-title>
<article-title xml:lang="en"><![CDATA[Chemical properties and sensory characteristics of wild boar meat (Sus scrofa scrofa) fed with acorns (Quercus robur)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores Ahumada]]></surname>
<given-names><![CDATA[Paulina G]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales Pavez]]></surname>
<given-names><![CDATA[Rodrigo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Skewes Ramm]]></surname>
<given-names><![CDATA[Oscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Aysén Departamento de Ciencias Naturales y Tecnología ]]></institution>
<addr-line><![CDATA[ Coyhaique]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto de Investigaciones Agropecuarias  ]]></institution>
<addr-line><![CDATA[ Osorno]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Concepción Departamento de Ciencias Pecuarias Facultad de Ciencias Veterinarias]]></institution>
<addr-line><![CDATA[ Chillán]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<volume>33</volume>
<numero>1</numero>
<fpage>60</fpage>
<lpage>70</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-79202021000100060&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-79202021000100060&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-79202021000100060&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes  El jabalí (Sus scrofa scrofa) tiene características de carne favorables en comparación con el cerdo doméstico, especialmente en lo que respecta al contenido de grasa y colesterol. El presente estudio tuvo como objetivo determinar si la carne de jabalí alimentada con 20% o 40% de bellotas en su dieta tenía diferentes propiedades químicas y características sensoriales de la carne.  Métodos: Un grupo de seis jabalíes (Sus scrofa s.), con un peso vivo inicial de 40 kg, recibieron bellotas frescas (Quercus robur) al 20% p / p de su alimento diario durante 60 días, un segundo grupo recibió 40% p / p y un tercer grupo consumió ración comercial sin bellotas (grupo control). Se realizaron análisis químicos proximales a la ración, bellota y carne. Los ácidos grasos y el colesterol en el músculo Longissimus lumborum se midieron mediante cromatografía de gases.  Resultados: La carne del grupo control mostraron una mayor composición de ácido graso C 16: 0 y colesterol, y menor proporción de ácidos grasos monoinsaturados, poliinsaturados y de la relación n6: n3 y P/S, que los grupos de jabalíes alimentados con bellotas.  Conclusiónes  La carne de jabalíes alimentados con bellota presentó mejores características en cuanto a factores nutricionales como el nivel de ácidos grasos monoinsaturados, ácidos grasos poliinsaturados, colesterol y características sensoriales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Backround:  The wild boar (Sus scrofa scrofa) has favourable meat characteristics compared to the domestic pig particularly regarding the fat and cholesterol content. The present study aimed to determine whether the meat of wild boar fed with 20% or 40% acorns in their diet had different chemical properties and sensory meat characteristics.  Methods:  A group of six wild boar (Sus scrofa s.) with an initial live weight of 40 kg, received fresh whole Quercus robur acorns at 20% w/w of their daily feedstuff for 60 days, a second group received 40% w/w and a third group consumed commercial feed without acorns (control group). Proximal chemical analysis was performed on the feedstuff, acorns, and meat. Fatty acids and cholesterol in the Longissimus lumborum muscle were measured via gas chromatography.  Results:  The meat from the control fatty acid group had a higher composition of C16: 0 fatty acids and cholesterol, and also had a lower proportion of monounsaturated and polyunsaturated fatty acids, and of the n6: n3, P/S ratio, than the acorn-fed wild boar groups.  Conclusions The meat of wild board fed with acorn had better characteristics in terms of nutritional factors such as the level of monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, and sensory characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[animal nutrition]]></kwd>
<kwd lng="en"><![CDATA[animal feed]]></kwd>
<kwd lng="en"><![CDATA[essential fatty acids]]></kwd>
<kwd lng="en"><![CDATA[food composition]]></kwd>
<kwd lng="en"><![CDATA[meat industry]]></kwd>
<kwd lng="es"><![CDATA[ácidos grasos esenciales]]></kwd>
<kwd lng="es"><![CDATA[alimentación animal]]></kwd>
<kwd lng="es"><![CDATA[composición de los alimentos]]></kwd>
<kwd lng="es"><![CDATA[industria de la carne]]></kwd>
<kwd lng="es"><![CDATA[nutrición animal]]></kwd>
</kwd-group>
</article-meta>
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