Fecha/hora: 01/06/2024 06:46:46

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	02/06/2017	
Autoria: 	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.	
Año 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-Clave: 	FATTY ACID COMPOSITION; LAMB MEAT.	
Categoría del tema: 	L01 Ganadería	
URL: 	http://www.ainfo.inia.uy/digital/bitstream/item/6810/1/ICOMST-2004.pdf	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (23403-1) - INI - PC - PP -  -  - 2004 - DIS