Aplicación de las T.I.C. A la gestión cooperativa de ovino en pastoreo en el suroeste de España. Evaluación de la capacidad de sustentación del pasto

• Autores: M. A. Cortés Ibáñez, P. L. Rodríguez, M. F. López Gallego, Beatriz Agudo Freije, Felipe Leco Berrocal
• Localización: XLI Congreso nacional de la sociedad española de ovinotecnia y caprinotecnia (SEOC): XVII congreso internacional SEOC / coord. por María Jesús Alcalde Aldea, Valentín Pérez Pérez, Raúl Bodas Rodríguez, Josep Mateos, Manuel Sánchez Rodríguez, 2016, ISBN 978-84-608-8680-8, págs. 277-282
• Idioma: español
• Títulos paralelos:
  • Implementation of icts for cooperative management ofgrazing sheep in southwest spain. Assessment of feeding value
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• Resumen
  • español

    Mediante la utilización de información satelital es posible estimar la cantidadde pasto (kg MS/ha) disponible en superficies esteparias desarboladas en lacomarca de La Serena, en Badajoz. Esta misma información permite estimarla composición del pasto en los parámetros químico-nutritivos básicos parala alimentación ovina: materia orgánica (%), proteína bruta (%), fibra bruta(%), fibra neutro detergente (%) y fibra ácido detergente (%). La integraciónde estos datos permite una aproximación al valor nutritivo real de dichopasto: UFL/kg ms, gPDIN/Kg ms y capacidad de ingestión voluntaria por laoveja (ULO).

  • English

    The aim of this work was to study the physico-chemical characteristics, colorand the consumer acceptance of hard cheese made from raw Guirra's milk,using vegetable coagulant (V) of thistle (Cynara cardunculus) and lambrennet (A). For this purpose, three manufacturings of each type of cheese inweeks 11, 12 and 14 of lactation were conducted. During the ripening periodphysico-chemical analysis (dry matter, fat, protein, water activity and pH)were made, as well as color analysis on days 1, 90, 120, 180 and 240 ofripening and the consumer testing were performed on days 120 and 240 ofripening.Regarding the physico-chemical results, it was observed that cheese Vinitially presented a higher dry matter (ES), fat and protein content thancheese A. However, the ES continue increased during the ripening process inboth cheeses, reducing these differences, which disappeared after 180 days.The salt content and pH values increased throughout the ripening period,showed small differences between cheeses. The water activity decreasedgradually during ripening and was similar in both types of cheeses. Respectto the color characteristics, a decline in brightness and an increase in yellowand greenish tone while the ripening process advanced, but at first glance nodifference between the cheeses were appreciated. Consumers found odordifferences between cheeses and gave high ratings of color, smell, taste andglobal acceptance, but they showed no preference for any of them.