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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:scopusChia seeds and the columbus concept: Bakery and animal products
Book PartAbstract: Cardiovascular disease (CVD) is a major problem worldwide, and is the most common cause of death inPalabras claves:bread, Chía, FISH, flax, ω-3 fatty acidsAutores:Coates W.E., Ricardo AyerzaFuentes:scopusAn ω-3 fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content
ArticleAbstract: Twenty-four Issa Brown laying hens were fed for 4 wk for the purpose of comparing a control diet witPalabras claves:Chía, cholesterol, Egg yolk, Flavor, ω-3 α-linolenic fatty acidAutores:Coates W.E., Ricardo AyerzaFuentes:scopusEffect of dietary α-linolenic fatty acid derived from chia when fed as ground seed, whole seed and oil on lipid content and fatty acid composition of rat plasma
ArticleAbstract: Coronary heart disease (CHD) is the most common cause of death in the Western world. In both the USAPalabras claves:Chía, FATTY ACIDS, Linolenic, Rats fed chia, ω-3 fatty acidAutores: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:scopusDietary levels of chia: Influence on yolk cholesterol, lipid content and fatty acid composition for two strains of hens
ArticleAbstract: Four hundred fifty H&N laying hens, half white and half brown, were fed for 90 d to compare a controPalabras claves:Chía, cholesterol, Eggs, OMEGA-3, α-linolenicAutores:Coates W.E., Ricardo AyerzaFuentes:scopusGround chia seed and chia oil effects on plasma lipids and fatty acids in the rat
ArticleAbstract: There is considerable evidence suggesting that regular consumption of ω-3 fatty acids prevents cardiPalabras claves:Chía, cholesterol, FATTY ACIDS, Linolenic, Rats, ω-3Autores: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:scopusImpact of chia (Salvia hispanica L.) on the immune system: Preliminary study
Conference ObjectAbstract:Palabras claves:Autores:Coates W.E., Fernandez I., Pallaro A., Ricardo Ayerza, Vidueiros S.Fuentes:scopus