Ácidos Grasos Saturados e Insaturados Download ZIP. Page 1. Page 1 · View · Download. Page 2. Page 2 · View · Download. Page 3. Page 3 · View · Download . Papel de los ácidos grasos trans (AGT) y ácidos grasos poliinsaturados de cadena larga (AGPI-CL) en el desarrollo de enfermedades atópicas en la primera. Title Slide of Acidos grasos saturados e insaturados. Acidos grasos saturados e insaturados. 1, views. Share; Like; Download.
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Download scientific diagram | Oxidación de ácidos grasos insaturados from publication: OLEÍNA DE PALMA ESTABILIZADA CON ANTIOXIDANTE NATURAL. Download scientific diagram | Reacción de oxidación de los ácidos grasos insaturados (Rodríguez et al., ). from publication: Efecto de. correspondió a ácidos grasos saturados, el 13,72 % a ácidos content/ uploads/downloads//03/PARTpdf (Febrero, ). Maqsood.
Preview Estabilidad Materias Grasas. Efectos beneficiosos de los cidos grasos poliinsaturados n-3 sobre la Un nivel elevado de grasa en la dieta produce un aumento de la Acidos grasos omega 3 y omega 6 en las raciones Estas especies Flag for
As mentioned in the Introduction section, there are no studies about the effect of breed on the fatty acid composition of capons. The meat of the Mos capons showed lower contents of monounsaturated fatty acids and higher concentrations of polyunsaturated fatty acids than that of the other breeds. Castellini et al. This result was probably due to the greater ingestion of grass by Kabir chickens. These authors mentioned that Ross chickens were less active, with less walking, more lying around and they spent more time indoors than outdoors with respect to the Kabir birds.
Although in extensive conditions, it is very difficult to quantify the intake of grass Pugliese et al. Although the capons were fed the same diet, different feeding behavior is possible.
It has been reported that the indigenous chickens tend to scratch while eating and have been observed picking up feed particles more selectively than broilers Van Marle-Koster and Webb, This might explain the differences between an indigenous breed Mos and selected strains Sasso T and X It is likely that the Mos capons ingested more grass than the T and X capons.
The higher ingestion of pasture could also explain the higher content of C of the Mos breed as compared to the Sasso strains. Ros et al. In pork, Cava reported a higher proportion of C in pigs fed with acorns and pasture than in pigs fed a commercial, concentrated diet. However, it is also possible that the differences in fatty acid composition could be related to genetic origin as has been described in pigs Pascual et al.
Pascual et al. Schiavone et al.
The differences in fatty acid composition among breeds have also been explained by variations in the lipid contents of their muscles Moloney, A high level of PUFA in meat has also been related to muscles with very low fat content consisting predominantly of phospholipids with high proportions of PUFA. In poultry meat, the level of PUFA in phospholipids is normally higher than in glycerides Alasnier et al.
So, the differences in the fatty acid composition between Mos and Sasso strains could mainly be explained by the genotype and the feeding behaviour more than by the lipid content of the meat.
The meat of the youngest animals showed lower contents of monounsaturated fatty acids and higher concentrations of polyunsaturated fatty acids than that of the older birds.
The differences in fatty acid composition between younger and older capons might also be related to the differences in lipid content of the muscles. Diaz et al. Nevertheless, the effect of age was not as significant as the effect of breed. Poureslami et al. Girolami et al. This fact was attributed to the higher content of meat lipids in older animals.
These differences could mainly be explained by the genotype and the feeding behavior more than by the lipid content of the meat. The meat of the youngest animals showed lower contents of monounsaturated fatty acids and higher concentrations of polyunsaturated fatty acids than that of the older ones. These differences could mainly be explained by the lipid content of the meat.
Nevertheless, the effect of age was less important than the effect of the breed. Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage. Food Sci. Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat. Effect of organic production system on broiler carcass and meat quality.
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