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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha : |
21/02/2014 |
Actualizado : |
22/02/2014 |
Autor : |
Olson, A. |
Afiliación : |
Swedish University of Agricultural Sciences |
Título : |
Molecular responses to cold stress : regulation of low temperature-induced genes in Arabidopsis thaliana |
Fecha de publicación : |
1997 |
Fuente / Imprenta : |
Uppsala (Suecia): SLU, 1997. |
Páginas : |
40p., pag.var. |
Serie : |
Agraria |
ISBN : |
91-576-5269-4 |
Idioma : |
Español |
Notas : |
Incluye artículos del autor presentados en publicaciones periódicas. - Tesis (Ph.D.) Swedish University of Agricultural Sciences, 1981 |
Thesagro : |
ADAPTACION; ARABIDOPSIS THALIANA; EXPRESION GENICA; HELADA; MUTACION INDUCIDA; RESISTENCIA A LA TEMPERATURA. |
Asunto categoría : |
-- |
Marc : |
LEADER 00750nam a2200217 a 4500 001 1037126 005 2014-02-22 008 1997 bl uuuu u00u1 u #d 020 $a 91-576-5269-4 100 1 $aOLSON, A. 245 $aMolecular responses to cold stress$bregulation of low temperature-induced genes in Arabidopsis thaliana 260 $aUppsala (Suecia): SLU$c1997 300 $a40p., pag.var. 490 $aAgraria 500 $aIncluye artículos del autor presentados en publicaciones periódicas. - Tesis (Ph.D.) Swedish University of Agricultural Sciences, 1981 650 $aADAPTACION 650 $aARABIDOPSIS THALIANA 650 $aEXPRESION GENICA 650 $aHELADA 650 $aMUTACION INDUCIDA 650 $aRESISTENCIA A LA TEMPERATURA
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INIA La Estanzuela (LE) |
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha actual : |
21/02/2014 |
Actualizado : |
02/06/2017 |
Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
Autor : |
DÍAZ, M.T; ÁLVAREZ, I.; DE LA FUENTE, J.; SAÑUDO, C.; CAMPO, M.M; OLIVER, M.A.; FONT I FURNOLS, M.; MONTOSSI, F.; SAN JULIÁN, R.; BRANSCHEID, W.; NUTE, G. R.; CAÑEQUE, V. |
Afiliación : |
FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Fatty acid composition of lamb meat from Spain, Britain, Germany and Uruguay. |
Fecha de publicación : |
2004 |
Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki, 2004. |
Idioma : |
Inglés |
Contenido : |
The fatty acid composition of intramuscular fat can be influenced by factors such as diet (Rhee, 2000), breed (Robelin, 1986), age (Link et al., 1970) and the level of fatness of animals (Nürnberg et al., 1998). On the other hand, the fatty acid composition influences the nutritive value and the palatability of the meat. In
relation to the nutritive value, consumption of saturated fatty acids (SFA) has been associated with an increase of plasma cholesterol and plasma low density lipoprotein levels, which are linked at the same time to a major risk of coronary heart disease. Conjugated linoleic acid (CLA), which arises from microbial hydrogenation of dietary linoleic acid in the rumen, exhibits anticarcinogenic properties when is included in the diet at low levels (French et al., 2000). Additionally, meat flavour is influenced by the saturation rate of fatty acids (Purchas et al., 1979). The polyunsaturated fatty acids (PUFA) are more susceptible to oxidation than monounsaturated fatty acids (MUFA), their oxidation is primarily responsible for the oxidative meat flavour deterioration (Gatellier et al,, 2001). |
Palabras claves : |
FATTY ACID COMPOSITION; LAMB MEAT. |
Asunto categoría : |
L01 Ganadería |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6810/1/ICOMST-2004.pdf
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Marc : |
LEADER 01923nam a2200265 a 4500 001 1023403 005 2017-06-02 008 2004 bl uuuu u01u1 u #d 100 1 $aDÍAZ, M.T 245 $aFatty acid composition of lamb meat from Spain, Britain, Germany and Uruguay. 260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki$c2004 520 $aThe fatty acid composition of intramuscular fat can be influenced by factors such as diet (Rhee, 2000), breed (Robelin, 1986), age (Link et al., 1970) and the level of fatness of animals (Nürnberg et al., 1998). On the other hand, the fatty acid composition influences the nutritive value and the palatability of the meat. In relation to the nutritive value, consumption of saturated fatty acids (SFA) has been associated with an increase of plasma cholesterol and plasma low density lipoprotein levels, which are linked at the same time to a major risk of coronary heart disease. Conjugated linoleic acid (CLA), which arises from microbial hydrogenation of dietary linoleic acid in the rumen, exhibits anticarcinogenic properties when is included in the diet at low levels (French et al., 2000). Additionally, meat flavour is influenced by the saturation rate of fatty acids (Purchas et al., 1979). The polyunsaturated fatty acids (PUFA) are more susceptible to oxidation than monounsaturated fatty acids (MUFA), their oxidation is primarily responsible for the oxidative meat flavour deterioration (Gatellier et al,, 2001). 653 $aFATTY ACID COMPOSITION 653 $aLAMB MEAT 700 1 $aÁLVAREZ, I. 700 1 $aDE LA FUENTE, J. 700 1 $aSAÑUDO, C. 700 1 $aCAMPO, M.M 700 1 $aOLIVER, M.A. 700 1 $aFONT I FURNOLS, M. 700 1 $aMONTOSSI, F. 700 1 $aSAN JULIÁN, R. 700 1 $aBRANSCHEID, W. 700 1 $aNUTE, G. R. 700 1 $aCAÑEQUE, V.
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