{"id":4812,"date":"2009-01-01T01:01:01","date_gmt":"2009-01-01T01:01:01","guid":{"rendered":"http:\/\/export.maxmaziy.php.nixsolutions.com\/?p=4812"},"modified":"2011-12-06T14:14:39","modified_gmt":"2011-12-06T20:14:39","slug":"the-increase-of-slaughter-weight-in-gilts-as-a-strategy-to-optimize-the-production-of-spanish-high-quality-dry-cured-ham","status":"publish","type":"post","link":"http:\/\/prairieswine.com\/rsc\/the-increase-of-slaughter-weight-in-gilts-as-a-strategy-to-optimize-the-production-of-spanish-high-quality-dry-cured-ham\/","title":{"rendered":"The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham"},"content":{"rendered":"<p>This study was conducted to investigate the effect of increasing the slaughter weight of gilts with regard to that of the barrows on the production of high quality dry-cured hams from Spain (Teruel ham). It is concluded that increasing the slaughter weight of gilts by 4 kg with respect to that of barrows optimized the criteria used for the selection of carcasses destined for the production of Teruel ham.<\/p>\n<p>For more information the full article can be found at <a href=\"http:\/\/jas.fass.org\/\">http:\/\/jas.fass.org\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This study was conducted to investigate the effect of increasing the slaughter weight of gilts with regard to that of the barrows on the production of high quality dry-cured hams from Spain (Teruel ham). It is concluded that increasing the slaughter weight of gilts by 4 kg with respect to that of barrows optimized the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2102],"tags":[8882,10033,13816,7321,6987,20007,105,3322,17743,27282,95,76,6975,20911,1301],"class_list":["post-4812","post","type-post","status-publish","format-standard","hentry","category-meat-quality","tag-al","tag-arc","tag-ass","tag-barrows","tag-dry-cured-ham","tag-gh","tag-gilt","tag-gilts","tag-prod","tag-production","tag-quality","tag-slaughter","tag-slaughter-weight","tag-t","tag-weight"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=4812"}],"version-history":[{"count":2,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4812\/revisions"}],"predecessor-version":[{"id":11040,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4812\/revisions\/11040"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=4812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=4812"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=4812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}