| |
|
|
| Registros recuperados : 1 | |
| 1. |  | Mantero, C.; San Román, D.; Ligrone, A.; Baptista, P.; Durán, V.; Loza Balbuena, I.; Blanco, M.; Rego, G.; Mariño, M. El complejo de base forestal: análisis y pronóstico preliminar OPYPA Anuario, 2008, p.205-239| Biblioteca(s): INIA Tacuarembó. |
|   |
| Registros recuperados : 1 | |
|
|
|
 | Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
|
Registro completo
|
|
Biblioteca (s) : |
INIA Tacuarembó. |
|
Fecha actual : |
23/10/2014 |
|
Actualizado : |
04/05/2020 |
|
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
|
Circulación / Nivel : |
Internacional - -- |
|
Autor : |
RESCONI, V.C.; CAMPO, M.M.; FONT I FURNOLS, M.; MONTOSSI, F.; SAÑUDO, C. |
|
Afiliación : |
V.C. RESCONI, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain; M.M. CAMPO, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain; FONT I FURNOLS, IRTA, España; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; C. SAÑUDO, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain. |
|
Título : |
Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems. |
|
Fecha de publicación : |
2009 |
|
Fuente / Imprenta : |
Meat Science, Volume 83, Issue 1, September 2009, Pages 31-37. https://doi.org/10.1016/j.meatsci.2009.03.004 |
|
DOI : |
10.1016/j.meatsci.2009.03.004 |
|
Idioma : |
Inglés |
|
Notas : |
Article history: Received 5 December 2008 // Received in revised form 16 March 2009 // Accepted 18 March 2009. |
|
Contenido : |
Castrated male Corriedale lambs from Uruguay were finished under one of four feeding systems, which differed in the level of pasture and the amount of concentrates. Treatment 1 (T1) was all pasture (P), T2 was P plus concentrate (C; 0.6% of live weight [LW]), T3 was P + C (1.2% of LW), and T4 was C plus alfalfa hay as a source of fibre (both ad libitum). A trained taste panel analysed samples from 96 lambs, using a quantitative descriptive method in a complete and balanced design. Eight of the 11 sensory attributes were affected by Treatment (p < 0.05). The inclusion of concentrate in the lamb diet improved the sensory quality of the meat, being related to its effect on lowering the intensity of undesirable odours and flavours (strange, rancid and acid), generating higher intensity of typical lamb aromas as well as producing higher tenderness. The frequencies of odour/flavour unsolicited observations also showed disadvantages to pasture feeding. Lambs fed only concentrates (T4) produced meat that had the highest fat flavour intensity and the best overall acceptability given by the panellists. |
|
Palabras claves : |
DIET; SHEEP MEAT; TASTE PANEL. |
|
Thesagro : |
OVINOS. |
|
Asunto categoría : |
L01 Ganadería |
|
Marc : |
LEADER 01953naa a2200241 a 4500
001 1051261
005 2020-05-04
008 2009 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2009.03.004$2DOI
100 1 $aRESCONI, V.C.
245 $aSensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.
260 $c2009
500 $aArticle history: Received 5 December 2008 // Received in revised form 16 March 2009 // Accepted 18 March 2009.
520 $aCastrated male Corriedale lambs from Uruguay were finished under one of four feeding systems, which differed in the level of pasture and the amount of concentrates. Treatment 1 (T1) was all pasture (P), T2 was P plus concentrate (C; 0.6% of live weight [LW]), T3 was P + C (1.2% of LW), and T4 was C plus alfalfa hay as a source of fibre (both ad libitum). A trained taste panel analysed samples from 96 lambs, using a quantitative descriptive method in a complete and balanced design. Eight of the 11 sensory attributes were affected by Treatment (p < 0.05). The inclusion of concentrate in the lamb diet improved the sensory quality of the meat, being related to its effect on lowering the intensity of undesirable odours and flavours (strange, rancid and acid), generating higher intensity of typical lamb aromas as well as producing higher tenderness. The frequencies of odour/flavour unsolicited observations also showed disadvantages to pasture feeding. Lambs fed only concentrates (T4) produced meat that had the highest fat flavour intensity and the best overall acceptability given by the panellists.
650 $aOVINOS
653 $aDIET
653 $aSHEEP MEAT
653 $aTASTE PANEL
700 1 $aCAMPO, M.M.
700 1 $aFONT I FURNOLS, M.
700 1 $aMONTOSSI, F.
700 1 $aSAÑUDO, C.
773 $tMeat Science, Volume 83, Issue 1, September 2009, Pages 31-37. https://doi.org/10.1016/j.meatsci.2009.03.004
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Tacuarembó (TBO) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
| Expresión de búsqueda válido. Check! |
|
|
