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dc.contributor.authorPrieto, Nuria-
dc.contributor.authorDugan, M. E. R.-
dc.contributor.authorLópez Campos, Oscar-
dc.contributor.authorMcAllister, T. A.-
dc.contributor.authorAalhus, J. L.-
dc.contributor.authorUttaro, B.-
dc.date.accessioned2012-05-11T12:19:08Z-
dc.date.available2012-05-11T12:19:08Z-
dc.date.issued2012-
dc.identifier.citationMeat Science 90(1) : 43-51 (2012)es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10261/49571-
dc.description9 páginas, 4 figuras, 3 tablas.es_ES
dc.description.abstractThis 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.es_ES
dc.description.sponsorshipSpanish National Research Council (CSIC).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsopenAccesses_ES
dc.subjectNear infrared reflectance spectroscopyes_ES
dc.subjectSubcutaneous fates_ES
dc.subjectFatty acides_ES
dc.subjectFlaxseedes_ES
dc.titleNear infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseedes_ES
dc.typeArtículoes_ES
dc.identifier.doi10.1016/j.meatsci.2011.05.025-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2011.05.025es_ES
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