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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha : |
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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Registro original : |
INIA Tacuarembó (TBO) |
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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
15/09/2014 |
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Actualizado : |
15/09/2014 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
Castaño, J.; Giménez, A.; Olivera, L. |
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Afiliación : |
JOSE CASTAÑO SANCHEZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; AGUSTIN GIMENEZ FUREST, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; LAURA OLIVERA MC ALISTER, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
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Título : |
Monitoring natural pastures status in Uruguay using satellite images and a soil water balance model |
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Fecha de publicación : |
2011 |
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Fuente / Imprenta : |
XIV World Water Congress, Porto Galinhas, Brasil, Setiembre de 2011. |
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Idioma : |
Español |
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Thesagro : |
ANÁLISIS DE IMÁGENES; BALANCE HÍDRICO DEL SUELO; MONITOREO; PASTURAS NATURALES; SIG; SISTEMA DE INFORMACIÓN GEOGRÁFICO. |
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Asunto categoría : |
P01 Conservación de la naturaleza y recursos de La tierra |
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Marc : |
LEADER 00653nam a2200193 a 4500
001 1050230
005 2014-09-15
008 2011 bl uuuu u00u1 u #d
100 1 $aCASTAÑO, J.
245 $aMonitoring natural pastures status in Uruguay using satellite images and a soil water balance model$h[electronic resource]
260 $aXIV World Water Congress, Porto Galinhas, Brasil, Setiembre de 2011.$c2011
650 $aANÁLISIS DE IMÁGENES
650 $aBALANCE HÍDRICO DEL SUELO
650 $aMONITOREO
650 $aPASTURAS NATURALES
650 $aSIG
650 $aSISTEMA DE INFORMACIÓN GEOGRÁFICO
700 1 $aGIMÉNEZ, A.
700 1 $aOLIVERA, L.
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