Efecto del ácido carnósico añadido a la dieta de corderos sobre el bienestar animal y la calidad de la carne = Effect of carnosic acid included in the diet of lambs on animal welfare and meat quality

175 p.En los sistemas de producción animal intensivos actuales, el manejo y otras condiciones del ambiente, pueden inducir el incremento de la frecuencia cardíaca, presión sanguínea u otro conjunto de ajustes, que finalmente, promueven la ruptura del equilibrio existente entre la producción de especies reactivas del oxígeno y los mecanismos antioxidantes del propio animal, dando lugar a estrés oxidativo. El estrés oxidativo en el animal también puede ser promovido por el consumo de altos niveles de ácidos grasos poliinsaturados, o debido a una deficiencia de los nutrientes implicados en el sistema de defensa antioxidante. De cualquier manera, el estrés oxidativo en altos niveles influencia negativamente parámetros relacionados con el bienestar animal y el rendimiento productivo de los animales en los sistemas de producción intensivos. Por otro lado, la calidad de la carne también puede verse afectada por el estrés oxidativo. La oxidación lipídica es la principal causante del deterioro de la carne tanto de corderos de cebo como lechales, afectando directamente sobre características del producto como: el flavor, el color, la textura, el valor nutritivo y la seguridad alimentaria. La oxidación lipídica en el músculo se inicia en el animal vivo, tal y como ya hemos comentado anteriormente, pero la oxidación lipídica es particularmente acentuada por el manejo, el procesado y el almacenado, promoviendo por tanto la reducción de su vida úti

Análisis de las oportunidades comerciales de Ecuador con Perú como socio estratégico durante el período 2007 - 2011

El Ecuador y el Perú son países que comparten mucho más que historia. Vínculos sociales, culturales y comerciales se ven reflejados día a día en las vidas de los habitantes de estos dos países. El analizar las oportunidades comerciales que Ecuador mantiene con Perú, aclara el panorama para una planificación estratégica mejorada y una complementación comercial como estrategia para alcanzar efectos positivos para sus economías

Estudio y propuesta para el desarrollo de la parroquia “El Progreso”

The study and proposal for the development of the parish “El Progreso”, comes out from a basic need, drinking water. Nowadays, the shortage of drinking water is a universal issue, and in this parish there’s no exception. Located, in this island of San Cristobal in the Archipelago of Galápagos, El Progreso is benefited for owning the Water Treatment Plant for drinking water and be able to distribute it to the parish and to the capital, Puerto Baquerizo Moreno, in other words, all of the island...El estudio y propuesta para el desarrollo de la parroquia “El Progreso”, nace de una necesidad básica, el agua. Actualmente, la escasez del agua es un problema a nivel mundial y en esta parroquia no es una excepción. Ubicada en la isla de San Cristóbal en el Archipiélago de Galápagos, la parroquia El Progreso se beneficia de contar con la Planta de Tratamiento para agua consumible y poder distribuirla tanto para la parroquia como para la capital de Puerto Baquerizo, es decir toda la isla..

Conocimientos, Actitudes Y Prácticas Sobre Planificación Familiar De Las Madres De La Comunidad Irubi Parroquia Apuela Cantón Cotacachi De Enero A Agosto 2008

TesisEl propósito de la investigación fue determinar los conocimientos, actitudes y prácticas de planificación familiar de las madres de la Comunidad de Irubí, Parroquia de Apuela, Cantón Cotacachi, se utilizó un estudio descriptivo propositivo con un diseño cualitativo no experimental, la población estudiada estuvo conformada por 69 madres seleccionadas por aleación simple, comprendidas en edades desde 15 años en adelante. Se aplicó una entrevista estructurada y los resultados se registraron en el Programa Excel 2007, empleándose graficaciones en, barras y columnas para el análisis e interpretación de datos. El 88% de las madres del estudio poseen amplios conocimientos sobre planificación familiar, pero tan solo el 51% emplean métodos de planificación familiar, los métodos de planificación familiar más usados en las mujeres de la comunidad de Irubí son los hormonales 32% ya sea inyectables o en tabletas de acuerdo al nivel de confianza que tengan con el método; un alto porcentaje de mujeres del estudio 49% no usan ningún método de planificación familiar debido al desacuerdo de su pareja o por motivos religiosos. Con los resultados obtenidos vemos la necesidad de elaborar una guía informativa sobre planificación familiar, métodos de planificación y recomendaciones de su uso, dirigida a las parejas de la comunidad de Irubí, para que conozcan la importancia del control de la natalidad y de esta manera puedan mejorar la calidad de vida en sus hogares

From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

peer-reviewedMeat production has increased globally over the past decades and is expected to keep growing. At the same time, consumers have become more demanding with respect to the quality of meat and meat products. Producing high quality meat consistently is a big challenge for meat producers, processors, and retailers due to the intrinsic variability of the raw material, but it also generates the necessity to develop, improve, and upgrade the current quality analyses by faster and more reliable ones. Precisely, as results of the recent technological and biotechnological advances, a plethora of new possibilities have been opened for the meat production and processing sectors, and a vast improvement of the quality assessment and assurance throughout the whole processing could now be a reality. This special issue aims to cover the recent advances on quality assurance and assessment of fresh meat and meat products

Effects of a thermal inversion experiment on STEM students learning and application of damped harmonic motion

There are diverse teaching methodologies to promote both collaborative and individual work in undergraduate physics courses. However, few educational studies seek to understand how students learn and apply new knowledge through open-ended activities that require mathematical modeling and experimentation focused on environmental problems. In this work, we propose a novel home experiment to simulate the dynamics of a particulate under temperature inversion and model it as damped harmonic motion. Twenty six first year students enrolled in STEM majors answered six qualitative questions after designing and developing the experiment. These questions helped analyze the students epistemological beliefs about their learning process of physics topics and its applications. Results showed that this type of open-ended experiments could facilitate the students understanding of physics phenomena. In addition, this experiment showed that it could help physics professors to promote students epistemological development by giving their students the opportunity to search for different sources of knowledge and becoming self-learners instead of looking at the professor as the epistemological authority. At the end, students described this activity as a positive experience that helped them realize alternative ways to apply physics topics in different contexts of their environment.Comment: 23 pages, 5 figure

Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

peer-reviewedMeat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality

NAUTILUS-DTU10 MW Floating Offshore Wind Turbine at Gulf of Maine: Public numerical models of an actively ballasted semisubmersible

This study presents two numerical multiphysics models of the NAUTILUS-10 floating support structure mounting the DTU10 MW Reference Wind Turbine at Gulf of Maine site, and analyses its dynamics. With the site conditions and the FAST model of the onshore turbine as the starting point, the floating support structure: tower, floating substructure with its corresponding active ballast system and station keeping system, was designed by NAUTILUS. The numerical models were developed and the onshore DTU wind energy controller was tuned to avoid the resonance of the operating FOWT by TECNALIA, in the framework of H2020 LIFES50+ project. This concept and its subsystems are fully characterised throughout this paper and implemented in opensource code, FAST v8.16. Here, the mooring dynamics are solved using MoorDyn, and the hydrodynamic properties are computed using HydroDyn. Viscous effects, not captured by radiation-diffraction theory, are modelled using two different approaches: (1) through linear and quadratic additional hydrodynamic damping matrices and (2) by means of Morison elements. A set of simulations (such as, decay, wind only and broadband irregular waves tests) were carried out with system identification purposes and to analyse the differences between the two models presented. Then, a set of simulations in stochastic wind and waves were carried out to characterise the global response of the FOWT.European Union Horizon2020 programme under the agreement H2020-LCE-2014-1-640741, LIFES50+ projec

Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry

Wild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the present work was to assess, for the first time, the volatile profile of cooked wild sport-hunted Iberian red deer meat. Twenty-three loin samples from male red deer (Cervus elaphus hispanicus) were cooked and the volatile profile was analysed using solid phase microextraction, followed by capillary gas chromatography-mass spectrometry. Fifty-five volatile compounds were found. The major ones in number and relative abundance were aldehydes (84%), followed by alcohols (11%), hydrocarbons (2.4%), ketones (1.7%), furans (0.34%) and sulphur compounds (0.18%). Hexadecanal was the major compound and other long-chain compounds such as (E)-2-tetradecen-1-ol or 2-pentadecanone were also reported in considerable abundance. Several compounds related to grass-based diets were identified (2,3-octanedione, hexadecane or 1-pentadecanol). Odour impact ratio of volatile compounds was calculated and dimethyl trisulphide, (E,E)-2,4-decadienal, decanal and dodecanal were the most odorant compounds affecting the flavour of the cooked deer meat.L.M. thanks the University of the Basque Country (UPV/EHU) and the Basque Government for her researcher contract. C.V. thanks the Department of Competitiveness & Economic Development of the Basque Government for his fellowship. Financial support was provided by the Basque (IT944-16) Government. Authors are grateful to the Ministerio de Economia y Competitividad (Project INCYDEN, grant number RTC-2016-5327-2) and GAIN (Axencia Galega de Innovacion; grant number IN607A2019/01) for their financial support. Special thanks to Carnicas Dibe S.L. for supplying the samples. J.M.L. is member of the Health-yMeat network, funded by (ref. 119RT0568

Effect of ageing time on the volatile compounds from cooked horse meat

Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Maillard derived products. Odour impact ratios were calculated and used as indicators of the contribution of each compound to the total aroma and aldehydes were, in general, the major contributors to cooked horse meat aroma. Results revealed that ageing affected 15 of the volatile compounds detected. From them, hexadecanal and 2-and 3-methylbutanal signifi-cantly increased during ageing, presumably affecting the cooked meat odour as these have considerable odorant impact. Under the present study conditions, periods longer than 14 days would be necessary for significant changes in the volatile profile of cooked horse meat