Fatty acid content obtained from the guinea pig meat
The study´s aim was to determine the fatty acid composition from the guinea pig meat. The study was conducted in the Riobamba City, Ecuador. The guinea pigs lines used were: Creole, Andean and Improved Peruvian. Itwas carried out a variance analysis forthe differences and measurements comparison acc...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2015
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/10558
- Acceso en línea:
- https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4394
https://repositorio.uptc.edu.co/handle/001/10558
- Palabra clave:
- guinea pigs
fatty acids.
cuy
ácidos grasos en el cuy
- Rights
- License
- Copyright (c) 2016 CIENCIA Y AGRICULTURA
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2015-07-012024-07-05T18:11:24Z2024-07-05T18:11:24Zhttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/439410.19053/01228420.4394https://repositorio.uptc.edu.co/handle/001/10558The study´s aim was to determine the fatty acid composition from the guinea pig meat. The study was conducted in the Riobamba City, Ecuador. The guinea pigs lines used were: Creole, Andean and Improved Peruvian. Itwas carried out a variance analysis forthe differences and measurements comparison according Duncan (P < 0.05). The total content of saturated fatty acids in this rodent meat did not registered statistical differences between the lines studied, with values of 37,1 1, 37,01 and 36,71 % for the guinea pigs Creole, Andean and improved Peruvian respectively.Neither the content of monounsaturated acids reported statistical differences between the three lines, as they showed levels of 30.49, 29.26 and 31.44% respectively for Creole, Andean and Peruvian lmproved lines, with no statistical differences.Levels of polyunsaturated fatty acids in the meat of this rodent were 13,30, 11,04 and 14,22% in Creole, Andean and Peruvian improved, having no statistical difference between them.El objetivo del estudio fue determinar la composición de ácidos grasos en carne de cuy. El trabajo se desarrolló en la ciudad de Riobamba (Ecuador), y las líneas de cuyes utilizadas fueron tres: Criolla, Andina y Peruana mejorada. Se realizó análisis de varianza para las diferencias, comparación de medias según Duncan (p &lt, 0.05). El contenido total de ácidos grasos saturados en la carne de este roedor no registró diferencias estadísticas entre las líneas estudiadas, ya que presentaron valores de 37,11, 37,01 y 36,71%, para cuyes Criollo, Andino y Peruano mejorado, respectivamente, igualmente, el contenido de ácidos monoinsaturados tampoco registró diferencias estadísticas entre las tres líneas, pues se reportaron niveles de 30,49, 29,26 y 31,44%, ni los niveles de ácidos grasos poliinsaturados, que fueron de 13,30, 11,04 y 14,22%.application/pdfspaspaUniversidad Pedagógica y Tecnológica de Colombiahttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4394/3736Copyright (c) 2016 CIENCIA Y AGRICULTURAhttp://purl.org/coar/access_right/c_abf2Ciencia y Agricultura; Vol. 12 No. 2 (2015); 83-90Ciencia y Agricultura; Vol. 12 Núm. 2 (2015); 83-902539-0899guinea pigsfatty acids.cuyácidos grasos en el cuyFatty acid content obtained from the guinea pig meatContenido de ácidos grasos en carne de cuyinfo:eu-repo/semantics/articleinvestigationhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1Flores-Mancheno, César IvánRoca-Argüelles, ManuelTejedor-Arias, RenéSalgado-Tello, Iván PatricioVillegas-Soto, Nelson Ramiro001/10558oai:repositorio.uptc.edu.co:001/105582025-07-18 11:01:10.71metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co |
| dc.title.en-US.fl_str_mv |
Fatty acid content obtained from the guinea pig meat |
| dc.title.es-ES.fl_str_mv |
Contenido de ácidos grasos en carne de cuy |
| title |
Fatty acid content obtained from the guinea pig meat |
| spellingShingle |
Fatty acid content obtained from the guinea pig meat guinea pigs fatty acids. cuy ácidos grasos en el cuy |
| title_short |
Fatty acid content obtained from the guinea pig meat |
| title_full |
Fatty acid content obtained from the guinea pig meat |
| title_fullStr |
Fatty acid content obtained from the guinea pig meat |
| title_full_unstemmed |
Fatty acid content obtained from the guinea pig meat |
| title_sort |
Fatty acid content obtained from the guinea pig meat |
| dc.subject.en-US.fl_str_mv |
guinea pigs fatty acids. |
| topic |
guinea pigs fatty acids. cuy ácidos grasos en el cuy |
| dc.subject.es-ES.fl_str_mv |
cuy ácidos grasos en el cuy |
| description |
The study´s aim was to determine the fatty acid composition from the guinea pig meat. The study was conducted in the Riobamba City, Ecuador. The guinea pigs lines used were: Creole, Andean and Improved Peruvian. Itwas carried out a variance analysis forthe differences and measurements comparison according Duncan (P < 0.05). The total content of saturated fatty acids in this rodent meat did not registered statistical differences between the lines studied, with values of 37,1 1, 37,01 and 36,71 % for the guinea pigs Creole, Andean and improved Peruvian respectively.Neither the content of monounsaturated acids reported statistical differences between the three lines, as they showed levels of 30.49, 29.26 and 31.44% respectively for Creole, Andean and Peruvian lmproved lines, with no statistical differences.Levels of polyunsaturated fatty acids in the meat of this rodent were 13,30, 11,04 and 14,22% in Creole, Andean and Peruvian improved, having no statistical difference between them. |
| publishDate |
2015 |
| dc.date.accessioned.none.fl_str_mv |
2024-07-05T18:11:24Z |
| dc.date.available.none.fl_str_mv |
2024-07-05T18:11:24Z |
| dc.date.none.fl_str_mv |
2015-07-01 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.en-US.fl_str_mv |
investigation |
| dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.identifier.none.fl_str_mv |
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4394 10.19053/01228420.4394 |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.uptc.edu.co/handle/001/10558 |
| url |
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4394 https://repositorio.uptc.edu.co/handle/001/10558 |
| identifier_str_mv |
10.19053/01228420.4394 |
| dc.language.none.fl_str_mv |
spa |
| dc.language.iso.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4394/3736 |
| dc.rights.en-US.fl_str_mv |
Copyright (c) 2016 CIENCIA Y AGRICULTURA |
| dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| rights_invalid_str_mv |
Copyright (c) 2016 CIENCIA Y AGRICULTURA http://purl.org/coar/access_right/c_abf2 |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.en-US.fl_str_mv |
Universidad Pedagógica y Tecnológica de Colombia |
| dc.source.en-US.fl_str_mv |
Ciencia y Agricultura; Vol. 12 No. 2 (2015); 83-90 |
| dc.source.es-ES.fl_str_mv |
Ciencia y Agricultura; Vol. 12 Núm. 2 (2015); 83-90 |
| dc.source.none.fl_str_mv |
2539-0899 |
| institution |
Universidad Pedagógica y Tecnológica de Colombia |
| repository.name.fl_str_mv |
Repositorio Institucional UPTC |
| repository.mail.fl_str_mv |
repositorio.uptc@uptc.edu.co |
| _version_ |
1839633788635709440 |