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Registros recuperados : 5 | |
1. | | WILLIAMS, J.L.; AGUILAR, I.; REKAYA, R.; BERTRAND, J.K. Estimation of breed and heterosis effects for growth and carcass traits in cattle using published crossbreeding studies. Journal of Animal Science, 2010, v.88, no.2, p.460-466. Article history: Received November 7, 2008. / Accepted October 2, 2009.Biblioteca(s): INIA Las Brujas. |
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3. | | DE MATTOS, D.; MISZTAL, I.; BERTRAND, J. K. Variance and covariance components for weaning weight for Herefords in three countries. Journal of Animal Science, January 2000, volume 78, Issue 1, pages 33-37. OPEN ACCESS. Article history: Received January 19, 1999. // Accepted August 8, 1999.
Research was funded by the American Hereford Assoc., Kansas City, MO; Canadian Hereford Assoc., Calgary, Alberta, Canada; and Instituto Nacional de Investigacion...Biblioteca(s): INIA Las Brujas. |
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4. | | LOURENCO, D.A.L.; MISZTAL, I.; WANG, H.; AGUILAR, I.; TSURUTA, S.; BERTRAND, J.K. Prediction accuracy for a simulated maternally affected trait of beef cattle using different genomic evaluation models. Journal of Animal Science, 2013, v.91, no.9, p.4090-4098. Article history: Published online July 26, 2013.
This study was partially funded by the American Angus Association (St. Joseph, MO) and the USDA Agriculture and Food Research Initiative (Grant no. 2009-65205-05665 from the USDA National...Biblioteca(s): INIA Las Brujas. |
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5. | | LOURENCO, D. A. L.; TSURUTA, S.; FRAGOMENI, B. O.; MASUDA, Y.; AGUILAR, I.; LEGARRA, A.; BERTRAND, J. K.; AMEN, T. S.; WANG. L.; MOSER, D. W.; MISZTAL, I. Genetic evaluation using single-step genomic best linear unbiased predictor in American Angus.(*) Journal of Animal Science, 2015, v. 93, p. 2653-2662. Published June 25, 2015. OPEN ACCESS. (*) This study was partially funded by the American Angus Association (St. Joseph, MO), Zoetis (Kalamazoo, MI), and Agriculture and Food Research Initiative Competitive Grants no. 2015-67015-22936 from the U.S. Department of Agriculture?s...Biblioteca(s): INIA Las Brujas. |
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Registros recuperados : 5 | |
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Registro completo
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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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INIA Tacuarembó (TBO) |
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