Fecha/hora: 13/06/2024 09:55:19

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	05/05/2020	
Autoria: 	DÍAZ, M.T.; ALVAREZ, I.; DE LA FUENTE, J.; SAÑUDO, C.; CAMPO, M.M.; OLIVER, M.A.; FONT I FURNOLS, M.; MONTOSSI, F.; SAN JULIÁN, R.; NUTE, G.R.; CAÑEQUE, V.	
Afiliación: 	MARÍA TERESA DÍAZ, Departamento de Tecnología de los Alimentos, Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Madrid, Spain; INMACULADA ÁLVAREZ, Departamento de Tecnología de los Alimentos, Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Madrid, Spain; JESÚS DE LA FUENTE, Departamento de Tecnología de los Alimentos, Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Madrid, Spain; CARLOS SAÑUDO, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain; MARÍA DEL MAR CAMPO, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain; MARÍA ÀNGELS OLIVER, Centre de Tecnologia de la Carn, IRTA, Monells (Girona), Spain; MARIA FONT-I-FURNOLS, Centre de Tecnologia de la Carn, IRTA, Monells (Girona), Spain; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEOFFREY R. NUTE, Division of Farm Animal Science, University of Bristol, Langford, United Kingdom; VICENTE CAÑEQUE, Departamento de Tecnología de los Alimentos, Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Madrid, Spain.	
Título: 	Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay	
Año de publicación: 	2005	
Fuente/Imprenta: 	Meat Science, Volume 71, Issue 2, October 2005, Pages 256-263. DOI: https://doi.org/10.1016/j.meatsci.2005.03.020	
DOI: 	10.1016/j.meatsci.2005.03.020	
Idioma: 	Inglés	
Notas: 	Article history: Received 17 December 2004 // Received in revised form 23 March 2005 // Accepted 23 March 2005. Acknowledgements: This work has been made possible by funding from
Agencia Espanñola de Cooperación Internacional, Spanish INIA (Instituto Nacional de Investigacio´n y Tecnología Agraria y Alimentaria) and Uruguayan INIA(Instituto Nacional de Investigacio´n Agraria).	
Contenido: 	The fatty acid composition of commercial lambs from different production systems of Spain, Germany, United Kingdom and of two types of Uruguayan lambs (heavy and light) was studied. Concentrate fed lambs, as Spanish lambs, displayed the highest proportions of linoleic acid (C18:2), while Uruguayan lambs, reared under extensive grazing conditions, showed the highest proportions of linolenic acid (C18:3), due to the great concentration of this fatty acid in grass. German and British lambs, which were fed grass and concentrate, displayed intermediate proportions of linolenic acid (C18:3). Heavy Uruguayan lambs had higher intramuscular fat content (5.92%) than German (4.25%) and British (4.32%) lambs, and this content was twofold higher than light lambs (Spanish
(2.41%) and light Uruguayan (3.05%)). Heavy Uruguayan, German and British lambs had a low polyunsaturated/saturated (P/S) ratio due to their high saturated fatty acid (SFA) content and proportion. Principal component analysis was performed to study the relationship between fatty acids. Spanish lambs were clearly separated from the other types and were situated close to the proportions of short chain and n  6 fatty acids and n  6/n  3 ratio in the data plot for fatty acid proportions. Light Uruguayan lambs were located close to long chain fatty acids, and heavy Uruguayan and British lambs were placed near the antithrombotic potential (ATT), stearic acid (C18:0), SFA and conjugated linoleic acid (CLA) proportions. German lambs were located between
Spanish lambs and the other types.	
Palabras-Clave: 	FATTY ACIDS; LAMB; MEAT ORIGIN; PRODUCTION SYSTEM.	
Thesagro: 	ACIDOS GRASOS; ALEMANIA; CARNE; CORDERO; ESPAÑA; REINO UNIDO; URUGUAY.	
Categoría del tema: 	L01 Ganadería	
URL: 	http://www.ainfo.inia.uy/digital/bitstream/item/13369/1/Montoi-2005.pdf	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (28915-1) - PXI - AP - PP - PP/MEAT SCIENCE/2005/71 -  -  - DIS