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| Registros recuperados : 13 | |
| 1. |  | URIOSTE, J. Programas nacionales de evaluación genética usando toros de referencia ln: Foro Mejoramiento Genético Animal en el Uruguay: en vísperas del Mercosur, 17-18 agosto 1991, Montevideo, Uruguay. GIANOLA, D. (Ed.). Resúmenes. Montevideo (Uruguay): INIA, 1991. p. 21-23 (INIA Serie Técnica ; 12) Instituto Nacional de Investigación Agropecuaria (INIA)| Biblioteca(s): INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
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| 2. | | URIOSTE, J.I. Selección y reproducción en bovinos de carne Capítulo 1: Genética y reproducción. In: QUINTANS, G.; VELAZCO, J.I.; ROIG, G. (Eds.). Seminario de actualización técnica: cría vacuna. Montevideo (Uruguay): INIA, 2008. p. 11-24 (INIA Serie Técnica ; 174)| Biblioteca(s): INIA Las Brujas; INIA Tacuarembó; INIA Treinta y Tres. |
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| 3. | | PRAVIA, M.I.; RAVAGNOLO, O.; URIOSTE, J. Development of selection indexes for a beef cattle production system from available EPDs. Volume Genetic Improvement Programs: Breeding objectives, economics of selection schemes, and advances in selection theory (Posters), p. 406. In: Proceedings of the World Congress on Genetics Applied to Livestock Production, 10., Vancouver, BC, Canada, August 17-22, 2014. p.406.| Biblioteca(s): INIA Las Brujas. |
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| 7. | | FRIONI, N.; URIOSTE, J.I.; AGUILAR, I.; ROVERE, G. Genetic parameters of days open, milk, fat and protein yield of uruguayan Holstein on pasture systems. GMA 8 - COMUNICACIONES LIBRES - GMA. GENÉTICA Y MEJORAMIENTO ANIMAL In: JOURNAL OF BASIC & APPLIED GENETICS, 2016, Vol.27, Iss. 1 (Supp.). XVI LATIN AMERICAN CONGRESS OF GENETICS, IV CONGRESS OF THE URUGUAYAN SOCIETY OF GENETICS, XLIX ANNUAL MEETING OF THE GENETICS SOCIETY OF CHILE, XLV ARGENTINE CONGRESS OF GENETICS, 9-12 October 2016. PROCEEDINGS. Montevideo (Uruguay): SAG, 2016. p. 190| Biblioteca(s): INIA Las Brujas. |
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| 11. | | Aguilar, I.; Pravia, M.I.; Ravagnolo, O.; Chiappesoni, G.; Mattos, M.; Ahlig, I.; Urioste, J.; Naya, H. Servicio de evaluación de reproductores Aberdeen Angus Las Brujas, Canelones (Uruguay): INIA, 2004. 23 p| Biblioteca(s): INIA La Estanzuela; INIA Las Brujas. |
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| 12. | | Aguilar, I.; Pravia, Ma.I.; Ravagnolo, O.; Chiappesoni, G. (INIA Las Brujas); Mattos, M.; Ahlig, I. (Soc.Criadores Aberdeen Angus); Urioste, J.; Naya, H. (UDELAR, Fac.Agronomía) Servicio de evaluación de reproductores Aberdeen Angus Canelones (Uruguay): INIA, 2004. 23 p.| Biblioteca(s): INIA Las Brujas. |
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| 13. | | URIOSTE, J.I.; PRAVIA, M.I.; ALVEZ, G.; NAYA, H.; SPANGENBERG, L.; RAVAGNOLO, O.; SOARES DE LIMA, J.M.; LEMA, O.M. OS, un software para estimación de objetivos de selección en ganado de carne. [Resumen] G3 - Trabajos cortos: Genética. In: Congreso Asociación Uruguaya de Producción Animal (AUPA) (5º, 3-4 Dic. 2014, Montevideo, UY). 2 p.| Biblioteca(s): INIA Las Brujas. |
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| Registros recuperados : 13 | |
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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 La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
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Fecha actual : |
09/10/2014 |
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Actualizado : |
04/05/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
A - 1 |
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Autor : |
RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A. |
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Afiliación : |
VIRGINIA C. RESCONI, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain; M. MAR CAMPO, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; VICENTE FERREIRA, Laboratorio de Análisis de Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain; CARLOS SAÑUDO, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain; ANA ESCUDERO, Laboratorio de Análisis de Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain. |
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Título : |
Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. |
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Fecha de publicación : |
2010 |
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Fuente / Imprenta : |
Meat Science, 2010, v.85, no.4, p. 700-706. |
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ISSN : |
0309-1740 |
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DOI : |
10.1016/j.meatsci.2010.03.027 |
|
Idioma : |
Español
Inglés |
|
Notas : |
Article history: Received 22 July 2009 // Received in revised form 9 March 2010 // Accepted 18 March 2010. |
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Contenido : |
ABSTRACT.
To identify the most important aroma compounds in 20. d-aged meat from castrated heavy Corriedale lambs fed one of four diets, grilled loin samples were subjected to a dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatography-olfactometry (GC-O). Most of the important odorants were aldehydes and ketones. To evaluate the effect of finishing diet on carbonyl compounds, a derivatization of the headspace carbonyls using o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine hydrochloride (PFBHA) and analysis by GC-MS was conducted. Diet did not affect aliphatic saturated aldehydes. The meat from lambs finished on pastures, without a concentrate supplement, had very low concentrations of lipid-derived unsaturated aldehydes and ketones and Strecker aldehydes, possibly because of the protective effect of antioxidants that occur in the diet naturally. Lamb flavour was related to the concentration of heptan-2-one and oct-1-en-3-one, but rancid or undesirable flavours were not related to the abundance of carbonyl compounds.
© 2010 Elsevier Ltd. |
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Palabras claves : |
CARBONYL DERIVATIZATION; FEEDING; GC-OLFACTOMETRY; LAMB; MEAT AROMA. |
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Thesagro : |
ALIMENTACION ANIMAL; CARNE; CORDEROS. |
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Asunto categoría : |
--
L02 Alimentación animal |
|
Marc : |
LEADER 02020naa a2200313 a 4500
001 1012820
005 2020-05-04
008 2010 bl uuuu u00u1 u #d
022 $a0309-1740
024 7 $a10.1016/j.meatsci.2010.03.027$2DOI
100 1 $aRESCONI, V.C.
245 $aRelationship between odour-active compounds and flavour perception in meat from lambs fed different diets.
260 $c2010
500 $aArticle history: Received 22 July 2009 // Received in revised form 9 March 2010 // Accepted 18 March 2010.
520 $aABSTRACT. To identify the most important aroma compounds in 20. d-aged meat from castrated heavy Corriedale lambs fed one of four diets, grilled loin samples were subjected to a dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatography-olfactometry (GC-O). Most of the important odorants were aldehydes and ketones. To evaluate the effect of finishing diet on carbonyl compounds, a derivatization of the headspace carbonyls using o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine hydrochloride (PFBHA) and analysis by GC-MS was conducted. Diet did not affect aliphatic saturated aldehydes. The meat from lambs finished on pastures, without a concentrate supplement, had very low concentrations of lipid-derived unsaturated aldehydes and ketones and Strecker aldehydes, possibly because of the protective effect of antioxidants that occur in the diet naturally. Lamb flavour was related to the concentration of heptan-2-one and oct-1-en-3-one, but rancid or undesirable flavours were not related to the abundance of carbonyl compounds. © 2010 Elsevier Ltd.
650 $aALIMENTACION ANIMAL
650 $aCARNE
650 $aCORDEROS
653 $aCARBONYL DERIVATIZATION
653 $aFEEDING
653 $aGC-OLFACTOMETRY
653 $aLAMB
653 $aMEAT AROMA
700 1 $aCAMPO, M.M.
700 1 $aMONTOSSI, F.
700 1 $aFERREIRA, V.
700 1 $aSAÑUDO, C.
700 1 $aESCUDERO, A.
773 $tMeat Science, 2010$gv.85, no.4, p. 700-706.
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