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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
05/05/2022 |
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Actualizado : |
05/05/2022 |
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Tipo de producción científica : |
Software |
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Autor : |
RESTAINO, E.; CASTRO, M.; CUITIÑO, M.J.; NOLLA, F.; CASTRO, B.; CARDOZO, V. |
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Afiliación : |
ERNESTO ANGEL RESTAINO GALUP, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARINA CASTRO DERENYI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARIA JOSE CUITIÑO DE VEGA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FEDERICO EDUARDO NOLLA LANFRANCONI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; BEATRIZ YANET CASTRO ALVARADO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; VALERIA NATALY CARDOZO CHICO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
CULTIDATOS_UY. Aplicación de análisis y selección de cultivares. Módulo soja. [Bases de datos]. |
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Complemento del título : |
Herramienta de análisis y selección de cultivares. |
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Fecha de publicación : |
2019 |
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Fuente / Imprenta : |
La Estanzuela, Colonia, (Uruguay): INIA, 2019. |
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Idioma : |
Español |
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Palabras claves : |
APLICACIÓN WEB; BASES DE DATOS; HERRAMIENTA DE ANÁLISIS. |
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Thesagro : |
SOJA. |
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Asunto categoría : |
F01 Cultivo |
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URL : |
https://app.powerbi.com/view?r=eyJrIjoiZGY1YmUwZjktZDI5Mi00YTJiLTk3YzktNjI1MjIyNzlhODk5IiwidCI6ImM1MjBiMmE5LTgxYTktNDVmYi1iYmViLTJjNThlNWJiODAxNCIsImMiOjR9
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Marc : |
LEADER 00616nam a2200205 a 4500
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008 2019 bl uuuu u0uu1 u #d
100 1 $aRESTAINO, E.
245 $aCULTIDATOS_UY. Aplicación de análisis y selección de cultivares. Módulo soja. [Bases de datos].$h[electronic resource]
260 $aLa Estanzuela, Colonia, (Uruguay): INIA$c2019
650 $aSOJA
653 $aAPLICACIÓN WEB
653 $aBASES DE DATOS
653 $aHERRAMIENTA DE ANÁLISIS
700 1 $aCASTRO, M.
700 1 $aCUITIÑO, M.J.
700 1 $aNOLLA, F.
700 1 $aCASTRO, B.
700 1 $aCARDOZO, V.
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Registro original : |
INIA La Estanzuela (LE) |
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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
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Fecha actual : |
09/10/2014 |
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Actualizado : |
06/02/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
A - 1 |
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Autor : |
RESCONI, V.C.; CAMPO, M.M.; FONT i FURNOLS, M.; MONTOSSI, F.; SAÑUDO, C. |
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Afiliación : |
V.C. RESCONI, Department of Animal Production and Food Science, University of Zaragoza, Zaragoza, Spain; M.M. CAMPO, Department of Animal Production and Food Science, University of Zaragoza, Zaragoza, Spain; M. FONT i FURNOLS, IRTA-Food Technology, Girona, Spain; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; C. SAÑUDO, Department of Animal Production and Food Science, University of Zaragoza, Zaragoza, Spain. |
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Título : |
Sensory quality of beef from different finishing diets. |
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Fecha de publicación : |
2010 |
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Fuente / Imprenta : |
Meat Science, 2010, v.86, no.3, p. 865-869. |
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DOI : |
10.1016/j.meatsci.2010.07.012 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 8 January 2009 / Received in revised form 15 July 2010 / Accepted 16 July 2010. |
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Contenido : |
ABSTRACT.
Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.
© 2010 The American Meat Science Association. |
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Palabras claves : |
ANÁLISIS ORGANOLÉPTICO; PASTOREO; SUPLEMENTACIÓN. |
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Thesagro : |
ALIMENTACIÓN; ANÁLISIS SENSORIAL DE LA CARNE; BOVINOS PARA CARNE; CALIDAD DE CARNE; CAMPO NATURAL; CARNE; NOVILLOS; PASTURAS. |
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Asunto categoría : |
--
L01 Ganadería
L02 Alimentación animal |
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Marc : |
LEADER 01900naa a2200325 a 4500
001 1012819
005 2020-02-06
008 2010 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2010.07.012$2DOI
100 1 $aRESCONI, V.C.
245 $aSensory quality of beef from different finishing diets.
260 $c2010
500 $aArticle history: Received 8 January 2009 / Received in revised form 15 July 2010 / Accepted 16 July 2010.
520 $aABSTRACT. Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher. © 2010 The American Meat Science Association.
650 $aALIMENTACIÓN
650 $aANÁLISIS SENSORIAL DE LA CARNE
650 $aBOVINOS PARA CARNE
650 $aCALIDAD DE CARNE
650 $aCAMPO NATURAL
650 $aCARNE
650 $aNOVILLOS
650 $aPASTURAS
653 $aANÁLISIS ORGANOLÉPTICO
653 $aPASTOREO
653 $aSUPLEMENTACIÓN
700 1 $aCAMPO, M.M.
700 1 $aFONT I FURNOLS, M.
700 1 $aMONTOSSI, F.
700 1 $aSAÑUDO, C.
773 $tMeat Science, 2010$gv.86, no.3, p. 865-869.
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INIA Las Brujas (LB) |
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