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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha : |
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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Registro original : |
INIA Tacuarembó (TBO) |
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Registro completo
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Biblioteca (s) : |
INIA Treinta y Tres. |
Fecha actual : |
21/02/2014 |
Actualizado : |
16/04/2018 |
Tipo de producción científica : |
Documentos |
Autor : |
PEREZ DE VIDA, F. |
Afiliación : |
FERNANDO BLAS PEREZ DE VIDA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
Título : |
Potencial de rendimiento de arroz. Aspectos de la ecofisiología del cultivo de arroz en Uruguay : Potencial biológico de la Región Este. |
Fecha de publicación : |
2011 |
Fuente / Imprenta : |
ln: INIA Treinta y Tres. Arroz : Resultados experimentales 2010-2011. Treinta y Tres (Uruguay): INIA, 2011. |
Páginas : |
C. 7 p. 1-4. |
Serie : |
(INIA Serie Actividades de Difusión; 651) |
Idioma : |
Español |
Thesagro : |
ARROZ; FISIOLOGIA VEGETAL; URUGUAY. |
Asunto categoría : |
F01 Cultivo |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/9232/1/Ad-651-cap.7-p.1-4.pdf
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Marc : |
LEADER 00625naa a2200169 a 4500 001 1030472 005 2018-04-16 008 2011 bl uuuu u00u1 u #d 100 1 $aPEREZ DE VIDA, F. 245 $aPotencial de rendimiento de arroz. Aspectos de la ecofisiología del cultivo de arroz en Uruguay$bPotencial biológico de la Región Este. 260 $c2011 300 $aC. 7 p. 1-4. 490 $a(INIA Serie Actividades de Difusión; 651) 650 $aARROZ 650 $aFISIOLOGIA VEGETAL 650 $aURUGUAY 773 $tln: INIA Treinta y Tres. Arroz : Resultados experimentales 2010-2011. Treinta y Tres (Uruguay): INIA, 2011.
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