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 | Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
30/09/2014 |
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Actualizado : |
15/10/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
HUERTA-ESPINO, J..; SINGH, R.P.; GERMAN, S.; McCALLUM , B.D.; PARK , R.F.; CHEN, W.Q.; BHARDWAJ, S.C.; GOYEAU, H. |
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Afiliación : |
SILVIA ELISA GERMAN FAEDO, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
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Título : |
Global status of wheat leaf rust caused by Puccinia triticina. |
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Fecha de publicación : |
2011 |
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Fuente / Imprenta : |
Euphytica, v.179, n. 1, p. 143-160, 2011. |
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ISSN : |
0014-2336 |
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DOI : |
10.1007/s10681-011-0361-x |
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Idioma : |
Inglés |
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Contenido : |
Resumen: Leaf rust caused by Puccinia triticina is the most common and widely distributed of the three wheat rusts. Losses from leaf rust are usually less damaging than those from stem rust and stripe rust, but leaf rust causes greater annual losses due to its more frequent and widespread occurrence. Yield losses from leaf rust are mostly due to reductions in kernel weight. Many laboratories worldwide conduct leaf rust surveys and virulence analyses. Most currently important races (pathotypes) have either evolved through mutations in existing populations or migrated from other, often unknown, areas. Several leaf rust resistance genes are cataloged, and high levels of slow rusting adult plant resistance are available in high yielding CIMMYT wheats. This paper summarizes the importance of leaf rust in the main wheat production areas as reflected by yield losses, the complexity of virulence variation in pathogen populations, the role cultivars with race-specific resistance play in pathogen evolution, and the control measures currently practiced in various regions of the world. |
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Palabras claves : |
RACES; RAZAS; RESISTANCE; RESISTENCIA; TRITICUM AESTIVUM; TRITICUM TURGIDUM; WHEAT. |
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Thesagro : |
MEJORAMIENTO DE CULTIVOS DE INVIERNO. |
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Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
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Marc : |
LEADER 01968naa a2200325 a 4500
001 1050739
005 2019-10-15
008 2011 bl uuuu u00u1 u #d
022 $a0014-2336
024 7 $a10.1007/s10681-011-0361-x$2DOI
100 1 $aHUERTA-ESPINO, J..
245 $aGlobal status of wheat leaf rust caused by Puccinia triticina.$h[electronic resource]
260 $c2011
520 $aResumen: Leaf rust caused by Puccinia triticina is the most common and widely distributed of the three wheat rusts. Losses from leaf rust are usually less damaging than those from stem rust and stripe rust, but leaf rust causes greater annual losses due to its more frequent and widespread occurrence. Yield losses from leaf rust are mostly due to reductions in kernel weight. Many laboratories worldwide conduct leaf rust surveys and virulence analyses. Most currently important races (pathotypes) have either evolved through mutations in existing populations or migrated from other, often unknown, areas. Several leaf rust resistance genes are cataloged, and high levels of slow rusting adult plant resistance are available in high yielding CIMMYT wheats. This paper summarizes the importance of leaf rust in the main wheat production areas as reflected by yield losses, the complexity of virulence variation in pathogen populations, the role cultivars with race-specific resistance play in pathogen evolution, and the control measures currently practiced in various regions of the world.
650 $aMEJORAMIENTO DE CULTIVOS DE INVIERNO
653 $aRACES
653 $aRAZAS
653 $aRESISTANCE
653 $aRESISTENCIA
653 $aTRITICUM AESTIVUM
653 $aTRITICUM TURGIDUM
653 $aWHEAT
700 1 $aSINGH, R.P.
700 1 $aGERMAN, S.
700 1 $aMCCALLUM , B.D.
700 1 $aPARK , R.F.
700 1 $aCHEN, W.Q.
700 1 $aBHARDWAJ, S.C.
700 1 $aGOYEAU, H.
773 $tEuphytica$gv.179, n. 1, p. 143-160, 2011.
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Registro original : |
INIA La Estanzuela (LE) |
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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 : |
23/10/2014 |
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Actualizado : |
04/05/2020 |
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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 : |
RESCONI, V.C.; CAMPO, M.M.; FONT I FURNOLS, M.; MONTOSSI, F.; SAÑUDO, C. |
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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. |
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Título : |
Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems. |
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Fecha de publicación : |
2009 |
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Fuente / Imprenta : |
Meat Science, Volume 83, Issue 1, September 2009, Pages 31-37. https://doi.org/10.1016/j.meatsci.2009.03.004 |
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DOI : |
10.1016/j.meatsci.2009.03.004 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 5 December 2008 // Received in revised form 16 March 2009 // Accepted 18 March 2009. |
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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. |
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Palabras claves : |
DIET; SHEEP MEAT; TASTE PANEL. |
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Thesagro : |
OVINOS. |
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Asunto categoría : |
L01 Ganadería |
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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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