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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
Fecha : |
21/02/2014 |
Actualizado : |
05/11/2019 |
Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
Autor : |
RIOS, A.; GIMÉNEZ, A. |
Afiliación : |
AMALIA RIOS GARCIA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; AGUSTIN EDUARDO GIMÉNEZ FUREST, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Algunas consideraciones ecofisiológicas y de manejo para el control integrado de gramilla |
Fecha de publicación : |
1990 |
Fuente / Imprenta : |
ln: RÍOS, A.; GIMÉNEZ, A.; CARÁMBULA, M.; CIBILS, R. Dos malezas problema: cuscuta y gramilla. Montevideo (Uruguay): INIA, 1990. |
Páginas : |
p. 11-19 |
Serie : |
(INIA Boletín de divulgación; 1) |
ISSN : |
1510-7396 |
Idioma : |
Español |
Thesagro : |
ANATOMIA DE LA PLANTA; CONTROL QUIMICO; CYNODON DACTYLON; ESCARDA; ESCARDA MECANICA; ETAPAS DE DESARROLLO DE LA PLANTA; MALEZAS. |
Asunto categoría : |
-- A50 Investigación agraria |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/8627/1/BD-1-p.-11-19.pdf
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Marc : |
LEADER 00788naa a2200241 a 4500 001 1005929 005 2019-11-05 008 1990 bl uuuu u00u1 u #d 022 $a1510-7396 100 1 $aRIOS, A. 245 $aAlgunas consideraciones ecofisiológicas y de manejo para el control integrado de gramilla 260 $c1990 300 $ap. 11-19 490 $a(INIA Boletín de divulgación; 1) 650 $aANATOMIA DE LA PLANTA 650 $aCONTROL QUIMICO 650 $aCYNODON DACTYLON 650 $aESCARDA 650 $aESCARDA MECANICA 650 $aETAPAS DE DESARROLLO DE LA PLANTA 650 $aMALEZAS 700 1 $aGIMÉNEZ, A. 773 $tln: RÍOS, A.; GIMÉNEZ, A.; CARÁMBULA, M.; CIBILS, R. Dos malezas problema: cuscuta y gramilla. Montevideo (Uruguay): INIA, 1990.
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Registro original : |
INIA Las Brujas (LB) |
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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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