Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

A total of 200 (Landrace3Large White dam3Pietrain3Large White sire) gilts of 5063 days of age (23.361.47 kg BW) were used to investigate the effects of castration (intact gilt, IG v. castrated gilt, CG) and slaughter weight (SW; 106 v. 122 kg BW) on productive performance, carcass and meat quality. Four treatments were arranged factorially and five replicates of 10 pigs each per treatment. Half of the gilts were ovariectomized at 58 days of age (8 days after the beginning of the trial at 29.861.64 kg BW), whereas the other half remained intact. The pigs were slaughtered at 106 or 122 kg BW. Meat samples were taken at Musculus longissimus thoracis at the level of the last rib and subcutaneous fat samples were taken at the tail insertion. For the entire experimental period, CG had higher ( P,0.05) BW gain and higher ( P,0.001) backfat and Musculus gluteus medius fat thickness than IG. However, IG had higher ( P,0.05) loin and trimmed primal cut yields than CG. Meat quality was similar for IG and CG but the proportion of linoleic acid in subcutaneous fat was higher ( P,0.001) for IG. Pigs slaughtered at 122 kg BW had higher ( P,0.001) feed intake and poorer feed efficiency than pigs slaughtered at 106 kg BW. An increase in SW improved ( P,0.001) carcass yield but decreased ( P,0.05) trimmed primal cut yield. Meat from pigs slaughtered at the heavier BW was redder (a*; P,0.001) and had more ( P,0.01) intramuscular fat and less thawing ( P,0.05) and cooking ( P,0.10) loss than meat from pigs slaughtered at the lighter BW. In addition, pigs slaughtered at 122 kg BW had less ( P,0.01) linoleic acid content in subcutaneous fat than pigs slaughtered at 106 kg BW. Castration of gilts and slaughtering at heavier BW are useful practices for the production of heavy pigs destined to the dry-cured industry in which a certain amount of fat in the carcass is required. In contrast, when the carcasses are destined to fresh meat production, IG slaughtered at 106 kg BW is a more efficient alternative.

Escuela infantil de cocina CookLand

El objetivo de este documento es desarrollar un plan de negocio, para analizar la viabilidad de la puesta en marcha de una nueva empresa, una escuela de cocina infantil. Inicialmente la empresa se plantea con la opción de venta de dos productos, uno que serían las propias clases de cocina, con diversas temáticas y un segundo producto, que aprovechando las instalaciones consistirá en la opción de celebrar cumpleaños o fiestas infantiles, donde los niños cocinaran su propia merienda. La escuela se abriría en el municipio de Coslada, en la comunidad de Madrid, por lo que todos los reglamentos o requerimientos legales e impuestos se analizaran dentro del prisma de dicho municipio y comunidad autónoma. El Plan de negocio analizara los siguientes aspectos: - Estrategia: creación del plan estratégico de la empresa: Análisis y selección de las estrategias (misión, visión, etc, de la empresa), estudio de competencias, etc. - Marketing: Definición de productos, canales de comunicación con los posibles clientes y desarrollo del pricing de los productos. - Financiero: Análisis del impacto financiero de la apertura y funcionamiento del proyecto.---ABSTRACT---The aim of this document is to develop a business plan to analyze the feasibility of launching a new business, a school for children kitchen. Initially the company raises two products, own cooking classes, with different themes and a second product through which the facilities for children's birthday celebration where children can take advantage cook their own snacks. The school would open in the town of Coslada, in Madrid, so that all regulations and legal requirements and fees will be analyzed within the prism of that community. The Business Plan will analyze aspects of: - Strategy: creation of the strategic plan of the company: Analysis and selection of strategies (mission, vision, etc, of the company), study skills, etc. - Marketing: Definition of products, channels of communication with potential customers and development product’s pricing. - Financial Analysis of the financial impact of the opening and operation of the project.

Influence of castration on growth performance and carcass and meat quality of heavy female pigs

The main objetive of this Doctoral Thesis was to study the influence of female castration and pig sex on growth performance and carcass and meat quality of white pigs slaughtered at different final weights. Three experiments (Exp.) were conducted. In Exp. 1, a total of 200 (Landrace * Large White dam x Pietrain * Large White sire) gilts of 50 ± 3 days of age (23.3 ± 1.47 kg BW) was used to investigate the effects of castration (intact females, IF vs. castrated feamles, CF) and slaughter weight (106 vs. 122 kg BW) on productive performance and carcass and meat quality. There were four experimental treatments arranged as a 2 x 2 factorial and 5 replicates of 10 pigs each per treatment. Half of the gilts were ovariectomized at 58 d of age (8 days after the beginning of the trial; 29.8 ± 1.64 kg BW) whereas the other half remained intact. Meat samples were taken at m. Longissimus thoracis at the level of the last rib and subcutaneous fat samples were taken at the tail insertion. For the entire experiment period, CF had higher BW gain (P<0.05) and backfat and m. Gluteus medius (GM) fat thickness (P<0.001) than IF. However, IF had higher loin and trimmed primal cut yields (P<0.05) than CF. Meat quality was similar for IF and CF but the proportion of linoleic acid in subcutaneous fat was higher (P<0.001) for IF. Pigs slaughtered at 122 kg BW had higher (P<0.001) feed intake and poorer feed efficiency than pigs slaughtered at 106 kg BW. An increase in slaughter weight (SW) improved (P<0.001) carcass yield but decreased (P<0.05) trimmed primal cut yield. Meat from females slaughtered at the heavier BW was redder (a*; P<0.001) and had more (P<0.01) intramuscular fat and less thawing (P<0.05) and cooking (P<0.10) loss than meat from females slaughtered at the lighter BW. Also, females slaughtered at 122 kg BW had less (P<0.01) linoleic acid content in the subcutaneous fat than pigs slaughtered at 106 kg BW. Castration of gilts and slaughtering at heavier BW might be useful practices for the production of heavy pigs destined to the dry cured industry in which a certain amount of fat in the carcass is required. In contrast, when the carcasses are destined to fresh meat production, IF slaughtered at 106 kg BW are a more efficient alternative. In Exp. 2, crossbred pigs (n=240) from Pietrain*Large White sires mated to Landrace*Large White dams with an average of 100 d of age (60.5 ± 2.3 kg) were used to investigate the effects of gender and slaughter weight (SW) on growth performance and carcass and meat quality characteristics. There were 6 treatments arranged factorially with 3 genders (IF vs. CF vs.castrated males, CM) and 2 SW (114 vs. 122 kg BW). Each of the 6 combinations of treatments was replicated 4 times and the experimental unit was a pen with 10 pigs. Castrated males and CF ate more feed, grew faster and had more carcass backfat depth and fat thickness at the GM muscle, but lower loin yield than IF (P<0.05). In addition, CF and CM had more intramuscular fat (P<0.05) and less linoleic acid content in the subcutaneous fat (P<0.01) than IF. Pigs slaughtered at 122 kg BW had lower ADG (P<0.05), poor gain-to-feed ratio (P<0.05), and more GM fat than pigs slaughtered at 114 kg BW (P < 0.05). It is concluded that CF and CM had similar productive performance and meat quality characteristics when slaughtered at the same age, and that the castration of females improved daily gains and increased weight and fat content of primal cuts with respect to IF. Therefore, castration of females is recommended in pigs destined to the dry-cured industry because of the beneficial effects on the quality of the primal cuts. In Exp. 3, the effects of gender and castration of females (IF vs. CF vs. CM) on performance and carcass and meat quality were studied in crossbred pigs (Landrace x Large White dams x Duroc sires) slaughtered at 119.2 (trial 1) or 131.6 (trial 2) kg BW. Intact females had better feed conversion and less carcass fat than CF and CM. Trimmed shoulder yield was higher for CM than for CF with IF being intermediate. Primal cut yield and meat quality, however were similar for all treatments. Proportion of linoleic acid in backfat was lower for CF than for IF or CM, and the differences were significant in pigs slaughtered witn 131.6 kg BW. The higher fat content and the fatty acid profile favour the use of CF and CM over IF for the production of heavy pigs destined to the dry-cured industry.

Sola romani: morteros hidráulicos romanos en la Península Ibérica

En esta investigación se han analizado morteros de cal de cronología romana en el interior de la Península Ibérica. Para ello, se seleccionó una serie de muestras procedentes de diversos yacimientos, y de estructuras de carácter industrial. Estas muestras presentan aditivos cerámicos y conglomerantes de cal, como característica principal. Desde un principio el esfuerzo debía de centrarse en los fragmentos cerámicos presentes en los morteros. Para ello se documentaron varios morteros con aditivos cerámicos, a fin de conocer sus características básicas (componentes, distribución, micro-estratigrafía, granulometría, etc.). Por ello, y una vez tomadas las muestras, ésta fueron tratadas y procesadas para desarrollar una primera fase de estudio por medio de macroscopía. Se obtuvieron buenos resultados en cuanto a la caracterización visual de los morteros, localizando y documentando los fragmentos cerámicos. Durante la observación de dichos aditivos se observó que los fragmentos cerámicos tenían unas coronas o anillos de coloración que recorrían el borde, justo al contacto con la matriz de cal. Fueron seleccionados algunos fragmentos en los que eran más visibles dichos anillos. A fin de conocer la posible relación entre algunos yacimientos cercanos y la presencia de dicho anillo cromáticos se desarrolló una microscopía óptica polarizada, realizando láminas delgadas de las muestras y sobre los fragmentos cerámicos más determinantes, en concreto de una serie de enclaves del valle del Henares. Además de caracterizar microscópicamente los morteros, se observó que los anillos no eran un defecto visual ni una alteración física, producida tal vez por la extracción, la fase del corte o por la cocción de la cerámica. Tras analizar varios ejemplares se pudo apreciar que esos anillos eran habituales en todas las muestras y que se presentaban de diferente manera, es decir, que se observaban en granos cerámicos de diferentes características físicas (cochura, tamaño, situación con respecto del conglomerante, etc.). A fin de conocer los aspectos químicos de dicha alteración se seleccionó un grupo de muestras en las que los resultados macroscópicos habían sido muy claros, y en las que la microscopía óptica polarizada había determinado en los bordes, áreas adecuadas para otros análisis. Se realizó un mapeado o mapping de elementos químicos, a fin de saber qué podía estar sucediendo en esa interfaz entre el fragmento cerámico y la matriz de cal. Gracias a los resultados obtenidos se comprobó que existía una acumulación potencial de calcio tanto en el interior de los granos cerámicos como en el exterior, justo en la zona de contacto con el conglomerante, formando manchas que recorrían longitudinalmente el borde. Estos datos fueron muy útiles para llevar a cabo la siguiente fase de estudio, que permitiría conocer puntualmente qué estaba sucediendo químicamente en esa zona de contacto. Finalmente y con el objetivo de describir química y puntualmente este efecto en las adiciones cerámicas, se volvió a seleccionar una serie de muestras, escogidas esta vez en función de los granos cerámicos que cumpliesen unas variables estadísticas. Se eligieron granos con distintos tipos de cocciones, así como granos con tamaños diversos y granos con aditivo ceniciento en la matriz de cal, pensando que podrían ser las variables más útiles de interpretar de existir algún tipo de cambio químico entre la arcilla cocida y la matriz de cal. Tales variables se adaptaron a un sistema estadístico multi-varial y geométrico, con el objetivo de sintetizar los resultados y visualizar de forma óptima los datos en conjunto, como se ha comentado en varias ocasiones en este trabajo. Una vez seleccionados los granos por variables se procedió a realizar un análisis lineal y espectral semi-cuantitativo de SEM-EDX, con el que se caracterizaba químicamente una sección lineal del grano, desde la matriz de arcilla cocida de la cerámica hasta la matriz de cal –del interior al exterior del grano- pasando por el centro de la banda de reacción. Este análisis permitió determinar que se había producido una serie de cambios químicos porcentuales en los granos de cerámica. Dichos cambios se resumen en un incremento global de los porcentajes de calcio en el interior de las bandas de reacción de la cerámica, desde el borde mismo del anillo hasta el exterior. Así también se observaron picos porcentuales en el interfaz del fragmento cerámico con la matriz de cal, lo que confirmaba los resultados obtenidos por medio del mapping. Globalmente en todas las muestras se apreció un hombro en las gráficas de calcio a su paso por la zona de afección del anillo de reacción. Los restantes porcentajes de magnesio, silicio y aluminio se mantienen normales. En esta tesis se ha confirmado que dicho incremento global de calcio se acentúa en las muestras en donde no hay cenizas en la matriz de cal. Los casos correspondientes a estos granos sufren un incremento mayor que en el resto. La segunda variable que sufre un mayor incremento de calcio es la que corresponde a granos con buena cocción de la arcilla. Por lo tanto, parece que la tercera variable, la que corresponde con el tamaño del fragmento cerámico, no es decisiva. Por lo tanto, teniendo en cuenta la prueba visual de los anillos de reacción, y atendiendo a los resultados químicos, podríamos pensar que ese incremento de calcio en la banda de reacción de los fragmentos cerámicos se debió a una absorción de calcio en el interior de la arcilla cocida en la fase inmediatamente previa al fraguado, incluso durante el apagado de la cal. Es en este punto donde estaría la clave del cambio químico que se produce en esta interfaz, el calcio sílice-aluminato del que algunos autores ya han investigado. Esta absorción de calcio en el interior del grano no vendría sola, sino que generaría una costra de cal en el interfaz exterior de la cerámica, la cual ha sido observada químicamente por mapping y mineralógicamente por medio de microscopía óptica de polarización. La consecuencia de estos resultados es, primero, la mejora de nuestro conocimiento general acerca del factor hidráulico en los morteros. Asimismo se aprecia que la incorporación de materiales orgánicos como cenizas, puede alterar los porcentajes de calcio en el interior de los aditivos cerámicos, por lo que habría que sopesar, en trabajos futuros, si este tipo de material es adecuado o no en las mezclas destinadas a la restauración, así como seguir indagando en las propiedades de los morteros con la incorporación de aditivos orgánicos. Desde el punto de vista de la catalogación de los suelos industriales hidráulicos de época romana, además de mejorar la documentación incorporando micro-estratigrafías y granulometrías, la investigación de este material histórico constructivo mejora en cuanto a que se incorporan ensayos sencillos, que facilitan incluso la peritación de un estado de conservación por medio de una lupa binocular. Arqueológicamente hablando, es muy interesante correlacionar fábricas diferentes de estructuras situadas o bien en un mismo yacimiento, o bien en una misma área regional. Los estudios de caracterización y micro-estratigrafía no sólo aportan datos nuevos de cara a la restauración de morteros, sino que crean la posibilidad de generar patrones constructivos que sirvan de fósiles-guía para datar relativamente a unas estructuras o a otras. En lo referido a los resultados obtenidos en los diferentes complejos arqueológicos se ha observado una diferencia entre los morteros destinados a piletas y cubetas con respecto a los suelos industriales de uso indeterminado. La muestra correspondiente al yacimiento de Las Arenas no dispone de ninguna micro-estratigrafía, como sí por el contrario en las muestras obtenidas en Rotonda de Mejorada, Val de la Viña y La Magdalena. En estos enclaves las estructuras presentan grandes similitudes, con diferentes niveles constructivos empleando morteros de cal con áridos y gravas en las capas interiores, y áridos con adiciones cerámicas en las exteriores. En lo relativo a la granulometría las adiciones cerámicas de las muestras de Val de la Viña y La Magdalena presentan varias coincidencias en cuanto al tamaño de los granos y la distribución. Asimismo, de las muestras tomadas en La Magdalena, existe una gran diferencia entre las muestras MG1, MG2, MG3 y MG4 con respecto a las muestras MG5 y MG6, correspondientes éstas últimas a un mortero con fragmentos cerámicos de gran tamaño. Las estructuras EMG1 y EMG2, correspondientes a una cubeta y una pileta de La Magdalena, guardan similitud en lo referido a la micro-estratigrafía y a la granulometría. Se ha determinado que su función, así como su fabricación, debieron estar vinculadas a un mismo contexto cronocultural. Química y mineralógicamente, las muestras presentan características iguales, con presencia de un conglomerante de cal con áridos y aditivos cerámicos de diferentes cochuras. Destaca la muestra de Las Arenas, con un tamaño de los fragmentos cerámicos muy superior al resto, seguido de la estructura EMG3 de La Magdalena. Las muestras restantes de éste enclave, junto con las muestras recogidas en Val de la Viña y Rotonda de Mejorada presentan condiciones similares. En conclusión, los datos revelan que existían diferentes fábricas destinadas a distintas finalidades, y que las estructuras industriales empleaban aditivos cerámicos para la manipulación de productos con líquidos, de distintas densidades pero que requerían de cierto grado de hidraulicidad. ABSTRACT Lime Roman mortars from the Iberian Peninsula has been analyzed in this reesearch. A group of samples were selected from some sites and all the samples come from industrial structures. All this samples show ceramic additives. From the start, the effort was centered in the pieces of pottery that were found in the mortars. The samples were treated and processed to develop a first phase of the research using macroscopy. With this technique, great results were achieved in the characterization of mortars, the microstratigraphy and the location of the ceramic pieces. While observing these pieces, it was seen that the fragments of pottery had a ring bordering the piece. The pieces with the bigger and more vivid rings were chosen and they were analyzed by a polarized light microscope. The mortars were characterized microscopically and it also showed that the rings were not a physical alteration or a visual defect. After some more tests, the rings were a chemical change associated with the hydraulicity of the mortar. The best samples were selected and mappings of their chemical elements were performed in order to know what could be happening in the interface between the ceramic matrix fragment and lime. With the results obtained it was found that there was a potential; both calcium accumulation within the ceramic grains and outside, just in the area of contact with the binder, forming spots longitudinally along the edge. These data were very useful for carrying out the next phase of study, which would meet promptly what was happening chemically in the area of contact. Another group of samples were taken, and this time focused on ceramic grains that met a statistical variables. Grains were chosen with two types of cooking as well as grains with different sizes and grains with ash additive in the matrix of lime, thinking that might be the most logical to be some sort of chemical change between the baked clay and lime array variables . Such variables were adapted to a multi-varial and geometric statistical system in order to synthesize the results and optimally display the data together, as mentioned several times in this work. After selecting the variables grains proceeded to perform a linear and spectral analysis SEM-EDX. This analysis led to determine that the chemical changes were graduals. These changes are summarized in an increase in the percentages of calcium inside the reaction rim of ceramics, from the edge to the outer ring. So percentage increasing is also observed at the interface of the ceramic matrix fragment with lime, confirming the results obtained by the mapping. Overall in all samples can be seen a shoulder in graphic calcium through the area of the ring reaction condition. The remaining percentages of magnesium, silicon and aluminum are usual. We have promptly confirmed that the increase of calcium is accentuated in samples where there is no ash and lime matrix. Cases for these grains suffer a greater increase than the rest. The second variable suffering more calcium is increased corresponding to good cooking grains with clay. Therefore, it appears that the variable size of the fragment is not critical. Therefore, considering the visual tests to the rings and their response to chemical results, we might think that increasing calcium inside the ceramic fragments was due to an injection of calcium inside clay in the run-up to the setting phase. It is at this point that would be the key to the chemical change that occurs at this interface, silica-calcium aluminate some authors have already investigated. This injection of calcium into the grain does not come alone, but generate a lime crust on the outside interface of ceramics, which we tested for mapping is real in our samples. The consequence of these results is the improvement of our understanding of historical hydraulic factor in building materials, such as mortar. For example, knowing that the incorporation of organic materials such as ash powder, may be detrimental to the injection of calcium inside the ceramic additives. Archaeologically speaking, it's very interesting to correlate different factories or structures located on a single site, or in the same regional area. Characterization studies and microstratigraphy not only provide new information to help restore mortars, but create the possibility of generating constructive patterns that serve as guide fossils to determinate the age of the structures. With regard to the results obtained in different archaeological sites it has seen a difference between mortars of pools or sinks with respect to industrial floors of undetermined use. The sample of the site of Las Arenas does not have any micro-stratigraphy, as if instead in the samples obtained in Rotonda de Mejorada, Val de la Viña and La Magdalena sites. In these settlements the structures are really similar, with different construction levels using lime mortars with aggregates and gravel in the inner layers, and ceramic aggregates as external additions. With regard to the grain size of the ceramic additions Val de la Viña and La Magdalena samples has several coincidences about the size of grains and distribution. Also, samples taken at La Magdalena, there is a difference between the MG1, MG2, MG3 and MG4 samples and the MG5 and MG6 samples, so the last corresponding to a mortar samples with larger ceramic fragments. The EMG1 and EMG2 structures, corresponding to a bucket and a pool of La Magdalena settlement, have similarities with regard to micro-stratigraphy and grain size. It has been determined that the function and manufacturing must be linked with a same chronocultural context.

A taste of the technical cuisine: metals and other ingredients

According to cognitive linguistics, language has an experiential origin based on perception, sensory motor activities and our knowledge of the world. Our thought operates by establishing similarities, links and associations that enable us to talk about one thing in terms of another as shown in the example of love as a journey (Lakoff and Johnson, 1980). Metaphor and metonymy are conceptual and linguistic tools that make possible most of these cognitive operations. Since metaphor is an essential element of human communication, the discourse of specialised disciplines includes metaphorical mappings and numerous examples of metaphorical expressions, for example in economics, where business is mapped in terms of war (White, 2004; Herrera & White, 2000), electrotechnics with electrical components understood as couples (Roldán- Riejos in preparation) or in civil engineering where a bridge is conceptualized as a person (Roldán-Riejos, 2013). In this paper, the metaphors: WORKING WITH METALS IS COOKING/ TRABAJAR CON METALES ES COCINAR and METALS ARE CULINARY OBJECTS/ LOS METALES SON OBJETOS CULINARIOS are explored. The main aim is to show that the cooking metaphor is widely spread in the metallurgical domain in English and Spanish, although with different nuances in each language due to socio-cultural factors. The method adopted consists of analysing examples taken from the: Bilingual Dictionary of Scientific and Technical Metaphors and Metonymies Spanish- English/English-Spanish, a forthcoming and rigorously documented bilingual dictionary that sums up research on conceptual, linguistic and visual metaphor and metonymy in different areas of engineering (Roldán-Riejos and Molina, 2013). The present paper studies in detail English and Spanish cross-linguistic correspondences related to types of metals and processes. It is suggested that they reflect synesthetic metaphoric mappings. The exploitation of cognitive conceptual metaphor in the ESP classroom is lastly recommended.