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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
20/01/2022 |
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Actualizado : |
20/01/2022 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
BARBOSA, M.R.; JAURENA, M.; DURANTE, M.; SCHILD, C. |
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Afiliación : |
M.R. BARBOSA, Facultad de Veterinaria, UDELAR, Calle Alberto Lasplaces 1550, 11600 Montevideo, (Uruguay).; MARTIN ALEJANDRO JAURENA BARRIOS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARTÍN DURANTE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS SCHILD, Facultad de Veterinaria, UDELAR, Calle Alberto Lasplaces 1550, 11600 Montevideo, (Uruguay). |
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Título : |
Relación entre nitrógeno y fósforo en el forraje del campo natural en dos ambientes contrastantes. |
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Fecha de publicación : |
2021 |
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Fuente / Imprenta : |
In: AUPA, Proceedings del VII Congreso Uruguayo de Producción Animal. Sección Producción Animal Sostenible (Sustainable Animal Production Section), 14 y 15 diciembre 2021. Archivos Latinoamericanos de Producción Animal, 29(Supl.1), p.149-151. |
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Serie : |
(Archivos Latinoamericanos de Producción Animal, Vol.29, Supl.1) |
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ISSN : |
1022-1301; online 2075-8359 |
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Idioma : |
Español |
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Contenido : |
La hipótesis del presente trabajo plantea que la relación N:P bajos niveles de es mayor en parches con menores niveles de biomasa y en suelos con niveles bajos de P. En este contexto, el objetivo del presente trabajo fue determinar la relación entre N y P en distintos niveles de biomasa del campo natural en ambientes contrastantes en cuanto a la fertilidad del suelo. |
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Palabras claves : |
Limitación relativa. |
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Thesagro : |
FORRAJE; MINERALES. |
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Asunto categoría : |
F01 Cultivo |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16225/1/2952-Article-Text-10070-4-10-20211213-07.pdf
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Marc : |
LEADER 01247nam a2200205 a 4500
001 1062686
005 2022-01-20
008 2021 bl uuuu u01u1 u #d
022 $a1022-1301; online 2075-8359
100 1 $aBARBOSA, M.R.
245 $aRelación entre nitrógeno y fósforo en el forraje del campo natural en dos ambientes contrastantes.$h[electronic resource]
260 $aIn: AUPA, Proceedings del VII Congreso Uruguayo de Producción Animal. Sección Producción Animal Sostenible (Sustainable Animal Production Section), 14 y 15 diciembre 2021. Archivos Latinoamericanos de Producción Animal, 29(Supl.1), p.149-151.$c2021
490 $a(Archivos Latinoamericanos de Producción Animal, Vol.29, Supl.1)
520 $aLa hipótesis del presente trabajo plantea que la relación N:P bajos niveles de es mayor en parches con menores niveles de biomasa y en suelos con niveles bajos de P. En este contexto, el objetivo del presente trabajo fue determinar la relación entre N y P en distintos niveles de biomasa del campo natural en ambientes contrastantes en cuanto a la fertilidad del suelo.
650 $aFORRAJE
650 $aMINERALES
653 $aLimitación relativa
700 1 $aJAURENA, M.
700 1 $aDURANTE, M.
700 1 $aSCHILD, C.
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INIA Las Brujas (LB) |
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 | Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
14/06/2016 |
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Actualizado : |
11/03/2021 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
LUZARDO, S.; WOERNER, D.R.; GEORNARAS, I.; ENGLE, T.E.; DELMORE, R.J.; HESS, A.M.; BELK, K.E. |
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Afiliación : |
SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; D. R. WOERNER, Center for Meat Safety and Quality, Colorado State University.; I. GEORNARAS, Center for Meat Safety and Quality, Colorado State University.; T. E. ENGLE, Department of Animal Sciences, Colorado State University.; R. J. DELMORE, Center for Meat Safety and Quality, Colorado State University.; A. M. HESS, Department of Statistics, Colorado State University.; K. E. BELK, Center for Meat Safety and Quality, Colorado State University. |
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Título : |
Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems. |
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Fecha de publicación : |
2016 |
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Fuente / Imprenta : |
Journal of Animal Science, 2016, v. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305 |
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DOI : |
10.2527/jas2016-0305 |
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Idioma : |
Inglés |
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Notas : |
Article history:Received January 14, 2016; Accepted March 25, 2016. |
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Contenido : |
Two studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life. MenosTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color ... Presentar Todo |
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Palabras claves : |
BEEF LONGISSIMUS MUSCLE; BEEF PRODUCTION; CHEMICAL ANALYSES; COLOR; MEAT; PACKAGING; PRODUCTION SYSTEM. |
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Thesagro : |
ACIDOS GRASOS; ANALISIS; CARNE; COLOR; ENVASADO. |
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Asunto categoría : |
Q01 Ciencia y tecnología de los alimentos |
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Marc : |
LEADER 03660naa a2200361 a 4500
001 1054904
005 2021-03-11
008 2016 bl uuuu u00u1 u #d
024 7 $a10.2527/jas2016-0305$2DOI
100 1 $aLUZARDO, S.
245 $aEffect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.$h[electronic resource]
260 $c2016
500 $aArticle history:Received January 14, 2016; Accepted March 25, 2016.
520 $aTwo studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (μg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), lowoxygen (O2) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO2), low-O2 MAP with N2 plus CO2 and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-N-lauroyl-l-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO2, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater (P < 0.05) a* values than VP/PAA and MAP/CO2 on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color (P < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant (P < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences (P > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant (P > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both xperiments) and time (Exp. 1) affected (P < 0.05) L* values. In both experiments, U.S. steaks had greater (P < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater (P < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant (P > 0.05) for any of the fatty acids. Beef from Uruguayan had lower (P < 0.05) SFA and MUFA and greater (P < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life.
650 $aACIDOS GRASOS
650 $aANALISIS
650 $aCARNE
650 $aCOLOR
650 $aENVASADO
653 $aBEEF LONGISSIMUS MUSCLE
653 $aBEEF PRODUCTION
653 $aCHEMICAL ANALYSES
653 $aCOLOR
653 $aMEAT
653 $aPACKAGING
653 $aPRODUCTION SYSTEM
700 1 $aWOERNER, D.R.
700 1 $aGEORNARAS, I.
700 1 $aENGLE, T.E.
700 1 $aDELMORE, R.J.
700 1 $aHESS, A.M.
700 1 $aBELK, K.E.
773 $tJournal of Animal Science, 2016$gv. 94, p. 2614-2623. Doi: https://doi.org/10.2527/jas.2016-0305
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