{"id":51114,"date":"2021-07-26T18:55:54","date_gmt":"2021-07-26T18:55:54","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-del-orujo-de-aceituna-y-de-la-grasa-tecnica-de-matadero-en-la-composicion-lipidica-del-musculo-de-salmo-gairdnerii\/"},"modified":"2021-07-26T18:55:54","modified_gmt":"2021-07-26T18:55:54","slug":"influencia-del-orujo-de-aceituna-y-de-la-grasa-tecnica-de-matadero-en-la-composicion-lipidica-del-musculo-de-salmo-gairdnerii","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-agrarias\/influencia-del-orujo-de-aceituna-y-de-la-grasa-tecnica-de-matadero-en-la-composicion-lipidica-del-musculo-de-salmo-gairdnerii\/","title":{"rendered":"Influencia del orujo de aceituna y de la grasa tecnica de matadero en la composicion lipidica del musculo de salmo gairdnerii"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Lorenzo De La Hoz Perales <\/strong><\/h2>\n<p>Se ha estudiado la composicion lipidica del musculo de la trucha salmo gairdnerii alimentadas con un pienso comercial y dos experimentales. Los lipidos mayoritarios fueron en todos los casos los trigliceridos fosfatidilcolina y fosfatidiletanolamina. Estas tres fracciones representaron el 75% del total lipidico. Se ha identificado tambien monogliceridos  digliceridos colesterol y sus esteres  hidrocarburos lisofosfatidilcolina  esfingomielina  fosfatidilserina y cardiolipina. Los acidos grasos mas abundantes de las distintas fracciones lipidicas fueron c-18:1  c-16 y c-18:2 en el caso de los trigliceridos y c-16  c-18:1 y c-22:6 en la fosfatidilcolina y fosfatidiletanolamina. No se observaron diferencias quimicas ni sensoriales en la musculatura de los animales de los tres lotes.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia del orujo de aceituna y de la grasa tecnica de matadero en la composicion lipidica del musculo de salmo gairdnerii<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia del orujo de aceituna y de la grasa tecnica de matadero en la composicion lipidica del musculo de salmo gairdnerii <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Lorenzo De La Hoz Perales <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1983<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Bernabe Sanz Perez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Bernabe Sanz Perez <\/li>\n<li>Pascual Lopez Lorenzo (vocal)<\/li>\n<li>Francisco Grande Covian (vocal)<\/li>\n<li>Arsenio Fraile Ovejero (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Lorenzo De La Hoz Perales Se ha estudiado la composicion lipidica del musculo de la trucha salmo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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