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Registro completo
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Biblioteca (s) : |
INIA Las Brujas; INIA Salto Grande. |
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Fecha : |
21/02/2014 |
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Actualizado : |
06/07/2017 |
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Tipo de producción científica : |
Artículos en Revistas Agropecuarias |
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Autor : |
PAULLIER, J.; MAESO, D. |
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Afiliación : |
JORGE ARTURO PAULLIER SUAREZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DIEGO CESAR MAESO TOZZI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Bemisia tabaci, otra especie de mosca blanca en cultivos hortícolas del sur del país |
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Fecha de publicación : |
2013 |
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Fuente / Imprenta : |
Revista INIA Uruguay, 2013, no. 33, p. 53-54 |
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Serie : |
(Revista INIA; 33) |
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ISSN : |
1510-9011 |
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Idioma : |
Español |
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Thesagro : |
CONTROL DE PLAGAS; ENFERMEDADES DE LAS PLANTAS; HORTICULTURA; URUGUAY. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/2200/1/128221120713141305.pdf
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Marc : |
LEADER 00554naa a2200193 a 4500
001 1012878
005 2017-07-06
008 2013 bl uuuu u00u1 u #d
022 $a1510-9011
100 1 $aPAULLIER, J.
245 $aBemisia tabaci, otra especie de mosca blanca en cultivos hortícolas del sur del país
260 $c2013
490 $a(Revista INIA; 33)
650 $aCONTROL DE PLAGAS
650 $aENFERMEDADES DE LAS PLANTAS
650 $aHORTICULTURA
650 $aURUGUAY
700 1 $aMAESO, D.
773 $tRevista INIA Uruguay, 2013, no. 33, p. 53-54
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Registro original : |
INIA Las Brujas (LB) |
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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 : |
02/06/2017 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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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. |
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Afiliación : |
FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Fatty acid composition of lamb meat from Spain, Britain, Germany and Uruguay. |
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Fecha de publicación : |
2004 |
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Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki, 2004. |
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Idioma : |
Inglés |
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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). |
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Palabras claves : |
FATTY ACID COMPOSITION; LAMB MEAT. |
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Asunto categoría : |
L01 Ganadería |
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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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