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Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics
ArticleAbstract: Coronary heart disease is caused by arteriosclerosis, which is triggered by an unbalanced fatty acidPalabras claves:Chía, N-3, Pork, Salvia hispanica, α-linolenicAutores:Coates W.E., Ricardo AyerzaFuentes:scopusChia seed (Salvia hispanica L.) as an ω-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics
ArticleAbstract: Five thousand four hundred, 1-d-old, male, Ross 308, broiler chicks were fed for 49 d to compare diePalabras claves:Broiler, Chía, Meat flavor, OMEGA-3, Saturated fatty acidAutores:Coates W.E., Lauria M., Ricardo AyerzaFuentes:scopusComparison of llama fiber obtained from two production regions of Argentina
ArticleAbstract: The Puna is an arid region running along the Andes mountains, more than 3600m above sea level. OvergPalabras claves:argentina, Camelid, Fiber, Llama, PunalAutores:Coates W.E., Ricardo AyerzaFuentes:scopusDietary levels of chia: Influence on hen weight, egg production and sensory quality, for two strains of hens
ArticleAbstract: 1. Laying hens, 225 white and 225 brown, were fed for 90 d to compare a control diet with diets contPalabras claves:Autores:Coates W.E., Ricardo AyerzaFuentes:scopusFatty acid composition of llama muscle and internal fat in two Argentinian herds
ArticleAbstract: Coronary heart disease and a number of other diseases have been shown to increase with consumption oPalabras claves:FATTY ACIDS, lipids, Llama, meat, n-3 fatty acidsAutores:Coates W.E., Ricardo AyerzaFuentes:scopusGuayule rubber and latex content - Seasonal variations over time in Argentina
ArticleAbstract: Rubber from guayule (Parthenium argentatum Gray, Asteraceae) is essentially equivalent to that fromPalabras claves:Guayule, Latex yield, Parthenium argentatum, Rubber yieldAutores:Coates W.E., Ravetta D., Ricardo AyerzaFuentes:scopusOmega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition
ArticleAbstract: Western diets are typically low in ω-3 fatty acids, and high in saturated and ω-6 fatty acids. TherePalabras claves:Alpha-linolenic, Broiler meat, Chia seed, fatty acid, Flaxseed, OMEGA-3, rapeseedAutores:Azcona J.O., Coates W.E., Gallinger C., Garcia P.T., Ricardo Ayerza, Schang M.J.Fuentes:scopusOmega-3 enriched egg production: the effect of α-linolenic ω-3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition
ArticleAbstract: 1. Diets high in total lipids, saturated fatty acids, trans fatty acids, and having high ω-6:ω-3 fatPalabras claves:Autores:Antruejo A., Azcona J.O., Coates W.E., Gallinger C., Garcia P.T., Perez C.D., Ricardo Ayerza, Rosmini M.Fuentes:scopusOmega-3 enriched eggs: The influence of dietary α-linolenic fatty acid source on egg production and composition
ArticleAbstract: A study was conducted to assess the effect of replacing chia with flaxseed as a source of α-linoleniPalabras claves:Chía, Eggs, Flaxseed, Omega-3 fatty acidAutores:Coates W.E., Ricardo AyerzaFuentes:scopusProtein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)
ArticleAbstract: Chia (Salvia hispanica L.), an annual herb of the Labiatae family, produces seeds which were one ofPalabras claves:Chía, Commercial fields, Fatty acid composition, Oil content, OMEGA-3, origin, Salvia hispanica L., Seeds, α-Linolenic fatty acidAutores:Coates W.E., Ricardo AyerzaFuentes:scopus