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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela; INIA Las Brujas; INIA Salto Grande; INIA Tacuarembó; INIA Treinta y Tres. |
Fecha : |
21/02/2014 |
Actualizado : |
22/04/2022 |
Autor : |
URUGUAY. MGAP. DIEA (DIRECCIÓN DE ESTADÍSTICA AGROPECUARIA). |
Título : |
Censo general agropecuario 1980 |
Fecha de publicación : |
1983 |
Fuente / Imprenta : |
Montevideo (Uruguay): MAP ; DIEA, 1983. |
Páginas : |
242 p. |
Idioma : |
Español |
Thesagro : |
ABONOS; AGRICULTURA; CAPITAL; CENSOS AGRARIOS; CULTIVOS; DATOS DE PRODUCCION; DATOS ESTADISTICOS; GANADERIA; HERBICIDAS; INSUMOS AGRICOLAS; PLAGUICIDAS; POBLACION AGRARIA; POBLACION RURAL; PROCESAMIENTO DE DATOS; PRODUCCION VEGETAL; RIEGO; SECTOR AGROINDUSTRIAL; SUPERFICIE DE LA EXPLOTACION; URUGUAY. |
Asunto categoría : |
-- E10 Economía y políticas agrícolas U40 Métodos de encuesta |
Marc : |
LEADER 00914nam a2200337 a 4500 001 1001994 005 2022-04-22 008 1983 bl uuuu u00u1 u #d 100 1 $aURUGUAY. MGAP. DIEA (DIRECCIÓN DE ESTADÍSTICA AGROPECUARIA). 245 $aCenso general agropecuario 1980 260 $aMontevideo (Uruguay): MAP ; DIEA$c1983 300 $a242 p. 650 $aABONOS 650 $aAGRICULTURA 650 $aCAPITAL 650 $aCENSOS AGRARIOS 650 $aCULTIVOS 650 $aDATOS DE PRODUCCION 650 $aDATOS ESTADISTICOS 650 $aGANADERIA 650 $aHERBICIDAS 650 $aINSUMOS AGRICOLAS 650 $aPLAGUICIDAS 650 $aPOBLACION AGRARIA 650 $aPOBLACION RURAL 650 $aPROCESAMIENTO DE DATOS 650 $aPRODUCCION VEGETAL 650 $aRIEGO 650 $aSECTOR AGROINDUSTRIAL 650 $aSUPERFICIE DE LA EXPLOTACION 650 $aURUGUAY
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INIA Las Brujas (LB) |
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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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