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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó; INIA Treinta y Tres. |
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Fecha : |
21/02/2014 |
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Actualizado : |
21/08/2018 |
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Tipo de producción científica : |
Artículos en Revistas Agropecuarias |
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Autor : |
MONTOSSI, F.; DE BARBIERI, I.; CIAPPESONI, C.; GANZABAL, A.; BANCHERO, G.; SOARES DE LIMA, J.; BRITO, G.; LUZARDO, S.; SAN JULIAN, R.; SILVEIRA, C.; VAZQUEZ, A. |
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Afiliación : |
FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; LUIS IGNACIO DE BARBIERI ETCHEBERRY, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS GABRIEL CIAPPESONI SCARONE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANDRES RICARDO GANZABAL PLANINICH, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEORGGET ELIZABETH BANCHERO HUNZIKER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JUAN MANUEL SOARES DE LIMA LAPETINA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CAROLINA INES SILVEIRA ROJAS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JORGE ANDRES VAZQUEZ TEXEIRA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Análisis y aportes del INIA para una ovinocultura más innovadora y competitiva : ¿Es posible -con menos ovejas- producir más y con mayor valor agregado? |
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Fecha de publicación : |
2011 |
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Fuente / Imprenta : |
El País Agropecuario, 2011 v.17, no.202, p.30-33 |
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Idioma : |
Español |
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Contenido : |
En este artículo se ha presentado evidencia de los importantes cambios ocurridos en la producción ovina mundial, donde Uruguay no fue la excepción. Frente a estos desafíos y amenazas, países como NZ y Australia tomaron medidas que determinaron un aumento de la productividad y eficiencia, generando un sector altamente competitivo. Ello demuestra que es posible producir más y con mayor valor, con menos ovejas. |
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Thesagro : |
COMPETITIVIDAD; OVINOS; PRODUCCIÓN OVINA; URUGUAY; VALOR ECONOMICO. |
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Asunto categoría : |
--
A50 Investigación agraria |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/5118/1/Analisis-y-aportes-PaisAgropecuario202.pdf
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Marc : |
LEADER 01329naa a2200301 a 4500
001 1053791
005 2018-08-21
008 2011 bl uuuu u00u1 u #d
100 1 $aMONTOSSI, F.
245 $aAnálisis y aportes del INIA para una ovinocultura más innovadora y competitiva$b¿Es posible -con menos ovejas- producir más y con mayor valor agregado?
260 $c2011
520 $aEn este artículo se ha presentado evidencia de los importantes cambios ocurridos en la producción ovina mundial, donde Uruguay no fue la excepción. Frente a estos desafíos y amenazas, países como NZ y Australia tomaron medidas que determinaron un aumento de la productividad y eficiencia, generando un sector altamente competitivo. Ello demuestra que es posible producir más y con mayor valor, con menos ovejas.
650 $aCOMPETITIVIDAD
650 $aOVINOS
650 $aPRODUCCIÓN OVINA
650 $aURUGUAY
650 $aVALOR ECONOMICO
700 1 $aDE BARBIERI, I.
700 1 $aCIAPPESONI, C.
700 1 $aGANZABAL, A.
700 1 $aBANCHERO, G.
700 1 $aSOARES DE LIMA, J.
700 1 $aBRITO, G.
700 1 $aLUZARDO, S.
700 1 $aSAN JULIAN, R.
700 1 $aSILVEIRA, C.
700 1 $aVAZQUEZ, A.
773 $tEl País Agropecuario, 2011$gv.17, no.202, p.30-33
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Registro original : |
INIA Tacuarembó (TBO) |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
24/09/2019 |
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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 : |
WICKS, J.; BELINE, M.; GOMEZ, J.F.M.; LUZARDO, S.; SILVA, S.L.; GERRARD, D. |
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Afiliación : |
JORDAN WICKS, Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, USA.; MARIANE BELINE; JUAN FERNANDO MORALES GOMEZ, Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, São Paulo, Brazil.; SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SAULO LUZ SILVA, Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, São Paulo, Brazil.; DAVID GERRARD, Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, USA. |
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Título : |
Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle. |
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Fecha de publicación : |
2019 |
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Fuente / Imprenta : |
Agriculture, v. 9, no. 9, 2019. |
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DOI : |
10.3390/agriculture9090195 |
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Idioma : |
Inglés |
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Notas : |
OPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019. |
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Contenido : |
Abstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases
in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover,
this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive
operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently
across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas
where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this aects meat quality development is incumbent to all vested in the meat industry. MenosAbstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases
in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover,
this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive
operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently
across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas
where animal g... Presentar Todo |
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Palabras claves : |
ANIMALS; BEEF; COLOR; GROWTH; MEAT QUALITY; MUSCLE; TENDERNESS. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/13328/1/Luzardo-2019.pdf
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Marc : |
LEADER 02529naa a2200289 a 4500
001 1016091
005 2019-09-24
008 2019 bl uuuu u00u1 u #d
024 7 $a10.3390/agriculture9090195$2DOI
100 1 $aWICKS, J.
245 $aMuscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle.$h[electronic resource]
260 $c2019
500 $aOPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019.
520 $aAbstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover, this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this aects meat quality development is incumbent to all vested in the meat industry.
653 $aANIMALS
653 $aBEEF
653 $aCOLOR
653 $aGROWTH
653 $aMEAT QUALITY
653 $aMUSCLE
653 $aTENDERNESS
700 1 $aBELINE, M.
700 1 $aGOMEZ, J.F.M.
700 1 $aLUZARDO, S.
700 1 $aSILVA, S.L.
700 1 $aGERRARD, D.
773 $tAgriculture$gv. 9, no. 9, 2019.
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