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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha : |
23/10/2014 |
Actualizado : |
04/05/2020 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
RESCONI, V.C.; CAMPO, M.M.; FONT I FURNOLS, M.; MONTOSSI, F.; SAÑUDO, C. |
Afiliación : |
V.C. RESCONI, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain; M.M. CAMPO, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain; FONT I FURNOLS, IRTA, España; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; C. SAÑUDO, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain. |
Título : |
Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems. |
Fecha de publicación : |
2009 |
Fuente / Imprenta : |
Meat Science, Volume 83, Issue 1, September 2009, Pages 31-37. https://doi.org/10.1016/j.meatsci.2009.03.004 |
DOI : |
10.1016/j.meatsci.2009.03.004 |
Idioma : |
Inglés |
Notas : |
Article history: Received 5 December 2008 // Received in revised form 16 March 2009 // Accepted 18 March 2009. |
Contenido : |
Castrated male Corriedale lambs from Uruguay were finished under one of four feeding systems, which differed in the level of pasture and the amount of concentrates. Treatment 1 (T1) was all pasture (P), T2 was P plus concentrate (C; 0.6% of live weight [LW]), T3 was P + C (1.2% of LW), and T4 was C plus alfalfa hay as a source of fibre (both ad libitum). A trained taste panel analysed samples from 96 lambs, using a quantitative descriptive method in a complete and balanced design. Eight of the 11 sensory attributes were affected by Treatment (p < 0.05). The inclusion of concentrate in the lamb diet improved the sensory quality of the meat, being related to its effect on lowering the intensity of undesirable odours and flavours (strange, rancid and acid), generating higher intensity of typical lamb aromas as well as producing higher tenderness. The frequencies of odour/flavour unsolicited observations also showed disadvantages to pasture feeding. Lambs fed only concentrates (T4) produced meat that had the highest fat flavour intensity and the best overall acceptability given by the panellists. |
Palabras claves : |
DIET; SHEEP MEAT; TASTE PANEL. |
Thesagro : |
OVINOS. |
Asunto categoría : |
L01 Ganadería |
Marc : |
LEADER 01953naa a2200241 a 4500 001 1051261 005 2020-05-04 008 2009 bl uuuu u00u1 u #d 024 7 $a10.1016/j.meatsci.2009.03.004$2DOI 100 1 $aRESCONI, V.C. 245 $aSensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems. 260 $c2009 500 $aArticle history: Received 5 December 2008 // Received in revised form 16 March 2009 // Accepted 18 March 2009. 520 $aCastrated male Corriedale lambs from Uruguay were finished under one of four feeding systems, which differed in the level of pasture and the amount of concentrates. Treatment 1 (T1) was all pasture (P), T2 was P plus concentrate (C; 0.6% of live weight [LW]), T3 was P + C (1.2% of LW), and T4 was C plus alfalfa hay as a source of fibre (both ad libitum). A trained taste panel analysed samples from 96 lambs, using a quantitative descriptive method in a complete and balanced design. Eight of the 11 sensory attributes were affected by Treatment (p < 0.05). The inclusion of concentrate in the lamb diet improved the sensory quality of the meat, being related to its effect on lowering the intensity of undesirable odours and flavours (strange, rancid and acid), generating higher intensity of typical lamb aromas as well as producing higher tenderness. The frequencies of odour/flavour unsolicited observations also showed disadvantages to pasture feeding. Lambs fed only concentrates (T4) produced meat that had the highest fat flavour intensity and the best overall acceptability given by the panellists. 650 $aOVINOS 653 $aDIET 653 $aSHEEP MEAT 653 $aTASTE PANEL 700 1 $aCAMPO, M.M. 700 1 $aFONT I FURNOLS, M. 700 1 $aMONTOSSI, F. 700 1 $aSAÑUDO, C. 773 $tMeat Science, Volume 83, Issue 1, September 2009, Pages 31-37. https://doi.org/10.1016/j.meatsci.2009.03.004
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Registro original : |
INIA Tacuarembó (TBO) |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha actual : |
25/05/2015 |
Actualizado : |
08/03/2021 |
Tipo de producción científica : |
Poster |
Autor : |
BASANTES, S.; CAJARVILLE, C.; MORALES, T.; PLA, M.; NOBLE, C.; PÉREZ, G.; ZUNINO, E.; MENDOZA, A. |
Afiliación : |
JESSICA TATIANA MORALES PIÑEYRUA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCELO PLA TEJERA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALEJANDRO FRANCISCO MENDOZA AGUIAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Efecto del nivel de alimentación preparto sobre la producción y composición de leche de vacas a pastoreo. |
Fecha de publicación : |
2014 |
Fuente / Imprenta : |
In JORNADAS URUGUAYAS DE BUIATRÍA, 42., 2014, Paysandú, UY; ELIZONDO, V.; MATTO, C. (Ed.). [Trabajos presentados]: posters. Paysandú: Centro Médico Veterinario de Paysandú/Sociedad Uruguaya de Buiatría, 2014. |
Páginas : |
p. 233-235. |
ISSN : |
1688-6674. |
Idioma : |
Español |
Palabras claves : |
AGUA AD LIBITUM; ALIMENTACIÓN POSPARTO; ALIMENTACIÓN PREPARTO; COMPOSICIÓN DE LA LECHE; PRADERA MEZCLA; PRODUCCIÓN DE LECHE; REQUERIMIENTOS DE ENERGÍA NETA PARA LACTANCIA; VACAS LECHERAS. |
Thesagro : |
PASTOREO. |
Asunto categoría : |
L02 Alimentación animal |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/15273/1/JB2014-233-235.pdf
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Marc : |
LEADER 01113nam a2200313 a 4500 001 1052674 005 2021-03-08 008 2014 bl uuuu u01u1 u #d 022 $a1688-6674. 100 1 $aBASANTES, S. 245 $aEfecto del nivel de alimentación preparto sobre la producción y composición de leche de vacas a pastoreo.$h[electronic resource] 260 $aIn JORNADAS URUGUAYAS DE BUIATRÍA, 42., 2014, Paysandú, UY; ELIZONDO, V.; MATTO, C. (Ed.). [Trabajos presentados]: posters. Paysandú: Centro Médico Veterinario de Paysandú/Sociedad Uruguaya de Buiatría$c2014 300 $ap. 233-235. 650 $aPASTOREO 653 $aAGUA AD LIBITUM 653 $aALIMENTACIÓN POSPARTO 653 $aALIMENTACIÓN PREPARTO 653 $aCOMPOSICIÓN DE LA LECHE 653 $aPRADERA MEZCLA 653 $aPRODUCCIÓN DE LECHE 653 $aREQUERIMIENTOS DE ENERGÍA NETA PARA LACTANCIA 653 $aVACAS LECHERAS 700 1 $aCAJARVILLE, C. 700 1 $aMORALES, T. 700 1 $aPLA, M. 700 1 $aNOBLE, C. 700 1 $aPÉREZ, G. 700 1 $aZUNINO, E. 700 1 $aMENDOZA, A.
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