Q3152078 (Q3152078): Difference between revisions
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(Created claim: summary (P836): The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve t...) |
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The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve the intramuscular fat of cured ham. _x000D_ for this purpose, Incarlopsa, IBERCOM and Jisap have decided to cooperate jointly in this project and to solve this problem through nutritional strategies, i.e. by studying the interactions between the genome related to intramuscular fat and feed nutrients. To achieve the objectives of the project, the consortium of companies will have the collaboration of two public research centres: National Institute of Agricultural and Food Research and Technology (INIA), which specialises in the exploration of porcine transcriptome, and the Complutense University of Madrid (UCM), whose Faculty of Veterinary Medicine has extensive experience in the lipid metabolism of pigs. _x000D_ the project will start in July 2015 and will last 30 months, divided into three milestones coinciding with the three implementation annuities and three experimental activities dedicated to studying the Modulation of the transcriptome by: a) the intake of calories, b) the intake of fatty acids, and c) the intake of carbohydrates. The total budget of the project amounts to EUR 1,406,915 (47, 27 and 26 % for Incarlopsa, IBERCOM and Jisap, respectively) and collaboration with public research centres involves a total budget of EUR 245,000.00, representing 21.5 % of the total budget. (English) | |||||||||||||||
| Property / summary: The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve the intramuscular fat of cured ham. _x000D_ for this purpose, Incarlopsa, IBERCOM and Jisap have decided to cooperate jointly in this project and to solve this problem through nutritional strategies, i.e. by studying the interactions between the genome related to intramuscular fat and feed nutrients. To achieve the objectives of the project, the consortium of companies will have the collaboration of two public research centres: National Institute of Agricultural and Food Research and Technology (INIA), which specialises in the exploration of porcine transcriptome, and the Complutense University of Madrid (UCM), whose Faculty of Veterinary Medicine has extensive experience in the lipid metabolism of pigs. _x000D_ the project will start in July 2015 and will last 30 months, divided into three milestones coinciding with the three implementation annuities and three experimental activities dedicated to studying the Modulation of the transcriptome by: a) the intake of calories, b) the intake of fatty acids, and c) the intake of carbohydrates. The total budget of the project amounts to EUR 1,406,915 (47, 27 and 26 % for Incarlopsa, IBERCOM and Jisap, respectively) and collaboration with public research centres involves a total budget of EUR 245,000.00, representing 21.5 % of the total budget. (English) / rank | |||||||||||||||
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| Property / summary: The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve the intramuscular fat of cured ham. _x000D_ for this purpose, Incarlopsa, IBERCOM and Jisap have decided to cooperate jointly in this project and to solve this problem through nutritional strategies, i.e. by studying the interactions between the genome related to intramuscular fat and feed nutrients. To achieve the objectives of the project, the consortium of companies will have the collaboration of two public research centres: National Institute of Agricultural and Food Research and Technology (INIA), which specialises in the exploration of porcine transcriptome, and the Complutense University of Madrid (UCM), whose Faculty of Veterinary Medicine has extensive experience in the lipid metabolism of pigs. _x000D_ the project will start in July 2015 and will last 30 months, divided into three milestones coinciding with the three implementation annuities and three experimental activities dedicated to studying the Modulation of the transcriptome by: a) the intake of calories, b) the intake of fatty acids, and c) the intake of carbohydrates. The total budget of the project amounts to EUR 1,406,915 (47, 27 and 26 % for Incarlopsa, IBERCOM and Jisap, respectively) and collaboration with public research centres involves a total budget of EUR 245,000.00, representing 21.5 % of the total budget. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 14:50, 12 October 2021
Project Q3152078 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3152078 in Spain |
Statements
306,772.8 Euro
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383,466.0 Euro
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80.0 percent
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1 July 2015
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31 December 2017
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IBERICO COMERCIALIZACION. SDA. COOP. LTDA
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38°25'31.26"N, 6°25'9.48"W
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06158
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El principal factor que influye sobre la calidad sensorial del jamón curado loncheado es el contenido en grasa intramuscular. El avance de la biotecnología y el abaratamiento de la secuenciación del ADN en los últimos años podrían permitir modificar la expresión genética de los animales mediante la alimentación. Así pues, el objetivo del presente proyecto consiste en conseguir los conocimientos necesarios para sentar las bases del know how en la modificación del transcriptoma del cerdo mediante la nutrición para mejorar la grasa intramuscular del jamón curado. _x000D_ Para ello, las empresas INCARLOPSA, IBERCOM y JISAP han decidido cooperar conjuntamente en el presente proyecto y resolver dicha problemática mediante estrategias nutrigenómicas, es decir, mediante el estudio de las interacciones entre el genoma relacionado con la grasa intramuscular y los nutrientes del pienso. Para alcanzar los objetivos del proyecto, el consorcio de empresas contará con la colaboración de dos centros públicos de investigación: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) que está especializado en la exploración del transcriptoma porcino, y la Universidad Complutense de Madrid (UCM), cuya Facultad de Veterinaria cuenta con amplia experiencia en el metabolismo lípidicoo del cerdo. _x000D_ El proyecto comenzará en julio de 2015 y tendrá una duración de 30 meses, dividido en tres hitos coincidentes con las tres anualidades de ejecución y tres actividades experimentales dedicados a estudiar la Modulación del transcriptoma mediante: a) la ingestión de calorías, b) la ingestión de ácidos grasos, y c) la ingestión de carbohidratos. El presupuesto total del proyecto asciende a 1.406.915 € (47, 27 y 26% para INCARLOPSA, IBERCOM y JISAP, respectivamente) y la colaboración con centros públicos de investigación supone un presupuesto total de 245.000,00 €, lo que supone el 21,5% del presupuesto total. (Spanish)
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The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve the intramuscular fat of cured ham. _x000D_ for this purpose, Incarlopsa, IBERCOM and Jisap have decided to cooperate jointly in this project and to solve this problem through nutritional strategies, i.e. by studying the interactions between the genome related to intramuscular fat and feed nutrients. To achieve the objectives of the project, the consortium of companies will have the collaboration of two public research centres: National Institute of Agricultural and Food Research and Technology (INIA), which specialises in the exploration of porcine transcriptome, and the Complutense University of Madrid (UCM), whose Faculty of Veterinary Medicine has extensive experience in the lipid metabolism of pigs. _x000D_ the project will start in July 2015 and will last 30 months, divided into three milestones coinciding with the three implementation annuities and three experimental activities dedicated to studying the Modulation of the transcriptome by: a) the intake of calories, b) the intake of fatty acids, and c) the intake of carbohydrates. The total budget of the project amounts to EUR 1,406,915 (47, 27 and 26 % for Incarlopsa, IBERCOM and Jisap, respectively) and collaboration with public research centres involves a total budget of EUR 245,000.00, representing 21.5 % of the total budget. (English)
12 October 2021
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Zafra
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Identifiers
ITC-20151002-6
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