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Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Terevinto Herrera, María Alejandra | es |
dc.contributor.author | Cabrera Bascardal, María Cristina | es |
dc.contributor.author | Saadoun, Ali | es |
dc.date.accessioned | 2019-10-02T22:14:52Z | - |
dc.date.available | 2019-10-02T22:14:52Z | - |
dc.date.issued | 2015 | es |
dc.date.submitted | 20191001 | es |
dc.identifier.citation | Terevinto, A., Cabrera, M.C., Saadoun,A. Catalase, SOD and GPx Activities in Triceps brachii Muscle from Aberdeen Angus Steers Finished on Pasture, Pasture and Concentrate, or Concentrate. American Journal of Food and Nutrition, 2015, 3 (5): 118-124. doi:10.12691/ajfn-3-5-2 | es |
dc.identifier.issn | 2374-1163 | es |
dc.identifier.uri | https://hdl.handle.net/20.500.12008/22095 | - |
dc.description.abstract | Three feeding system were investigated to determine if any of them is more suitable to ensure a better antioxidant protection to meat from Triceps brachii muscle of Aberdeen Angus steers. They were finished on pasture, pasture + concentrate with corn grain, or concentrate alone. TBARS, protein carbonyls and antioxidant enzymes activities have been determined in fresh and aged meat (14 days in vacuum, 1-2°C). The level of TBARS ranged between 0.59-0.64 mg MDA/kg meat, whereas levels of protein carbonyl ranged between 0.18-0.22 mmoles DNPH/mg protein. The activities of catalase and superoxide dismutase are higher in fresh meat of animals fed pasture, compared to those finished on pasture and concentrate, or on concentrate alone. Glutathione peroxidase (GPx) showed higher activities in meat of animals finished on concentrate in comparison those finished on pasture and concentrate, or pasture. However, the results of the investigation do not allow the advising, for now, for the most suitable feeding system for finishing steers that help producers to preserve meat from lipids and protein oxidation. More investigations are necessary to highlight the feeding conditions, which could influence the activities of antioxidant enzyme catalase, SOD and GPx in meat. | es |
dc.format.mimetype | application/pdf | es |
dc.language.iso | en | es |
dc.publisher | Science and Education Publishing Co. Ltd | es |
dc.relation.ispartof | American Journal of Food and Nutrition, 2015, 3 (5): 118-124 | es |
dc.rights | Las obras depositadas en el Repositorio se rigen por la Ordenanza de los Derechos de la Propiedad Intelectual de la Universidad De La República. (Res. Nº 91 de C.D.C. de 8/III/1994 – D.O. 7/IV/1994) y por la Ordenanza del Repositorio Abierto de la Universidad de la República (Res. Nº 16 de C.D.C. de 07/10/2014) | es |
dc.subject | Pasture | es |
dc.subject | Concentrate | es |
dc.subject | Tbars | es |
dc.subject | Carbonyls | es |
dc.subject | catalase | es |
dc.subject | SOD | es |
dc.subject | GPx | es |
dc.subject | Aberdeen angus meat | es |
dc.title | Catalase, SOD and GPx Activities in triceps brachii muscle from Aberdeen Angus steers finished on pasture, pasture and concentrate, or concentrate | es |
dc.type | Artículo | es |
dc.contributor.filiacion | Saadoun, Ali. Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología | es |
dc.rights.licence | Licencia Creative Commons Atribución (CC –BY 4.0) | es |
dc.identifier.doi | 10.12691/ajfn-3-5-2 | es |
Aparece en las colecciones: | Publicaciones académicas y científicas - Facultad de Ciencias |
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