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Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

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Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

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dc.contributor.author Pinedo-Gil, Julia es_ES
dc.contributor.author Tomas-Vidal, A. es_ES
dc.contributor.author Rico, D. es_ES
dc.contributor.author Tiwaric, B. es_ES
dc.contributor.author Álvarez García, C. es_ES
dc.contributor.author Jover Cerda, Miguel es_ES
dc.contributor.author Sanz-Calvo, Miguel Ángel es_ES
dc.contributor.author Martín-Diana, Ana Belén es_ES
dc.date.accessioned 2019-07-25T20:01:36Z
dc.date.available 2019-07-25T20:01:36Z
dc.date.issued 2019 es_ES
dc.identifier.issn 1049-8850 es_ES
dc.identifier.uri http://hdl.handle.net/10251/124227
dc.description.abstract [EN] Barley concentrations ranging from 0% to 32% were incorporated into rainbow trout (Oncorhynchus mykiss) diets. The effect of barley concentration on lipid peroxidation and antioxidant activity of fish fillets were analyzed. Results showed that the inclusion of barley in rainbow trout diets had an inhibitory effect on lipid oxidation, probably associated with certain bioactive compounds in barley that could interact with scavenging and reducing metabolites involved in lipid oxidation. Concentrations up to 8% of barley produced fish fillets with high antioxidant activity and higher levels of alpha-tocopherol. es_ES
dc.description.sponsorship This work was carried out with fundings 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]. es_ES
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 Barley es_ES
dc.subject Rainbow trout es_ES
dc.subject Lipid oxidation es_ES
dc.subject Antioxidant activity es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.title Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/10498850.2019.1604596 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/INIA/FPI-INIA-2012-21 es_ES
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, D.; Tiwaric, B.; Álvarez García, C.; Jover Cerda, M.; Sanz-Calvo, MÁ.... (2019). Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley. Journal of Aquatic Food Product Technology. 28(5):495-504. https://doi.org/10.1080/10498850.2019.1604596 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1080/10498850.2019.1604596 es_ES
dc.description.upvformatpinicio 495 es_ES
dc.description.upvformatpfin 504 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 28 es_ES
dc.description.issue 5 es_ES
dc.relation.pasarela S\387215 es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
dc.contributor.funder European Regional Development Fund
dc.contributor.funder Instituto Tecnológico Agrario de Castilla y León


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