Data/hora: 13/06/2024 10:27:26

Biblioteca(s): 	Embrapa Caprinos e Ovinos.	
Data corrente: 	05/03/2018	
Data da última atualização: 	05/03/2018	
Autoria: 	CAMPO, M. M.; ENSER, M.; GONDOU, A.; ELMORE, J. S.; MOTTRAM, D. S.; NUTE, G. R.; SCOLLAN, N. D.; WOOD, J. D.	
Título: 	Effects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour.	
Ano de publicação: 	2001	
Fonte/Imprenta: 	In: ANNUAL MEETING OF THE BRITISH SOCIETY OF ANIMAL SCIENCE, 2001, Scarborough, UK. Proceedings... Proceedings... Medlothian: BSAS, 2001. 1 CD ROM. p. 57.	
Idioma: 	Inglês	
Conteúdo: 	It is possible to produce a healthier beef meat high in n-3 fatty acids without significant changes in flavour assessed by a trained taste panel. Although n-3 polyunsaturated fatty acids are more susceptible to lipid oxidation than the n-6 PUFA, the higher total PUFA content (n-3 + n-6) in soya could explain the lack of significant diet effects. However, further studies should be done to understand the complexity of the chemistry of flavour and the multiple interactions of all meat components, including lipids, sugars and amino acids.	
Thesaurus Nal: 	Lamb meat; Meat quality; Sheep.	
Categoria do assunto: 	L Ciência Animal e Produtos de Origem Animal	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (36582-1) - ADD - PL - CD - CD 00415 -  -  - DIS