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dc.contributor.author | Pinedo-Gil, Julia | es_ES |
dc.contributor.author | Tomas-Vidal, A. | es_ES |
dc.contributor.author | Rico-Barges, D. | es_ES |
dc.contributor.author | Tiwari B.K. | es_ES |
dc.contributor.author | Alvarez-García C | es_ES |
dc.contributor.author | Jover Cerda, Miguel | es_ES |
dc.contributor.author | Sanz-Calvo MA | es_ES |
dc.contributor.author | Martín-Diana, Ana Belén | es_ES |
dc.date.accessioned | 2019-03-09T21:02:10Z | |
dc.date.available | 2019-03-09T21:02:10Z | |
dc.date.issued | 2019 | es_ES |
dc.identifier.issn | 1049-8850 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/117900 | |
dc.description.abstract | [EN] The present study compares a control diet to four experimental diets, in which two red beet (14% and 28%) and two betaine levels (0.9% and 1.63%) were incorporated in rainbow trout diets according to a factorial design. The effects of the inclusion of different red beet and betaine concentrations on fatty acid (FA) profile, lipid peroxidation, and antioxidant activity on rainbow trout fillets were investigated. Although no significant differences were observed with the control group, results indicated that red beet and betaine improved fish fillet FA profile, producing an increase in polyunsaturated FAs, mainly docosahexaenoic acid. Higher red beet and betaine concentrations increased flavonoid and phenolic content in the diets; however, no effects were observed for the antioxidant properties of rainbow trout fillets. | es_ES |
dc.description.sponsorship | This work was carried out with funding from INIA and ITACyL, and cofounded by FEDER funds. Julia Pinedo has been granted with the FPI-INIA grant number 21 (call 2012, BOE-2012-13337). | |
dc.language | Inglés | es_ES |
dc.publisher | Taylor & Francis | es_ES |
dc.relation.ispartof | Journal of Aquatic Food Product Technology | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Red beet | es_ES |
dc.subject | Betaine | es_ES |
dc.subject | Rainbow trout | es_ES |
dc.subject | Fillet lipid oxidation | es_ES |
dc.subject | Antioxidant activity | es_ES |
dc.subject.classification | PRODUCCION ANIMAL | es_ES |
dc.title | Effect of red beet and betaine modulating oxidation and bioactivity of rainbow trout | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1080/10498850.2018.1560381 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//FPI-INIA-2012-21/ | |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal | es_ES |
dc.description.bibliographicCitation | Pinedo-Gil, J.; Tomas-Vidal, A.; Rico-Barges, D.; Tiwari B.K.; Alvarez-García C; Jover Cerda, M.; Sanz-Calvo MA... (2019). Effect of red beet and betaine modulating oxidation and bioactivity of rainbow trout. Journal of Aquatic Food Product Technology. 38-48. https://doi.org/10.1080/10498850.2018.1560381 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.1080/10498850.2018.1560381 | es_ES |
dc.description.upvformatpinicio | 38 | es_ES |
dc.description.upvformatpfin | 48 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.relation.pasarela | S\376992 | es_ES |
dc.contributor.funder | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria | |
dc.contributor.funder | Instituto Tecnológico Agrario de Castilla y León | |
dc.contributor.funder | Ministerio de Economía y Competitividad | |
dc.contributor.funder | European Regional Development Fund |