Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/49571
Share/Impact:
Título : Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed
Autor : Prieto, Nuria, Dugan, M. E. R., López Campos, Oscar, McAllister, T. A., Aalhus, J. L., Uttaro, B.
Palabras clave : Near infrared reflectance spectroscopy
Subcutaneous fat
Fatty acid
Flaxseed
Fecha de publicación : 2012
Editor: Elsevier
Resumen: This study examined the ability of near infrared reflectance spectroscopy (NIRS) to estimate the concentration of polyunsaturated fatty acids and their biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed. Subcutaneous fat samples at the 12th rib of 62 cows were stored at 80 degrees C, thawed, scanned over a NIR spectral range from 400 to 2498 nm at 31 degrees C and 2 degrees C, and subsequently analysed for fatty acid composition. Best NIRS calibrations were with samples at 31 degrees C, showing high predictability for most of the n-3 (R(2): 0.81-0.86; RMSECV: 0.11-1.56 mg g(-1) fat) and linolenic acid biohydrogenation products such as conjugated linolenic acids, conjugated linoleic acids (CLA), non-CLA dienes and trans-monounsaturated fatty adds with R(2) (RMSECV mg g(-1) fat) of 0.85-0.85 (0.16-037), 0.84-0.90 (0.21-2.58), 0.90 (5.49) and 0.84-0.90 (4.24-8.83). respectively. NIRS could discriminate 100% of subcutaneous fat samples from beef cows fed diets with and without flaxseed.
Descripción : 9 páginas, 4 figuras, 3 tablas.
Versión del editor: http://dx.doi.org/10.1016/j.meatsci.2011.05.025
URI : http://hdl.handle.net/10261/49571
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.05.025
Citación : Meat Science 90(1) : 43-51 (2012)
Appears in Collections:(IGM) Artículos

Files in This Item:
File Description SizeFormat 
Prieto et al. Meat Science 90, 43-51(2012).doc2,33 MBMicrosoft WordView/Open
Show full item record
 
CSIC SFX LinksSFX Query


Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.