Reproduction and Ratio-Production of Brief Duration under Conditions of Sensory Isolation

1968 ◽  
Vol 81 (1) ◽  
pp. 21 ◽  
Author(s):  
K. D. Marum
Keyword(s):  
Ratio Production ◽  
Sensory Isolation

SENSORY ISOLATION

1959 ◽  
Vol 129 (5) ◽  
pp. 486-491 ◽  
Author(s):  
BERTRAM D. COHEN ◽  
GERALD ROSENBAUM ◽  
SHIRLEY I. DOBIE ◽  
JACQUES S. GOTTLIEB
Keyword(s):  
Sensory Isolation

Sensory isolation therapy of autistic children:A preliminary report

1969 ◽  
Vol 74 (4) ◽  
pp. 564-569 ◽  
Author(s):  
Marshall D. Schechter ◽  
Jay T. Shurley ◽  
Povl W. Toussieng ◽  
William J. Maier
Keyword(s):  
Preliminary Report ◽  
Sensory Isolation

Comparison of fatty acids in beef tissues from conventional, organic and natural feeding systems in western Canada

2015 ◽  
Vol 95 (1) ◽  
pp. 49-58 ◽  
Author(s):  
Tyler D. Turner ◽  
Jessica Jensen ◽  
Jessica L. Pilfold ◽  
Dipesh Prema ◽  
Kingsley K. Donkor ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Production System ◽  
Production Systems ◽  
Western Canada ◽  
Niche Market ◽  
Ratio Production ◽  
High Forage ◽  
Biohydrogenation Intermediates ◽  
Feeding Systems

Turner, T. D., Jensen, J., Pilfold, J. L., Prema, D., Donkor, K. K., Cinel, B., Thompson, D. J., Dugan, M. E. R. and Church, J. S. 2015. Comparison of fatty acids in beef tissues from conventional, organic and natural feeding systems in western Canada. Can. J. Anim. Sci. 95: 49–58. The effect of production system on intramuscular and associated trim fatty acid (FA) profiles of retail ribeye steaks from conventional and niche market organic and natural (grain- or grass-fed) beef were compared. Meat from organic grain- and grass-fed systems was leaner, containing greater proportions of polyunsaturated FA, i.e., 18:3n-3, 20:5n-3, 22:5n-3, 22:6n-3. Correspondingly, the n-6/n-3 ratios of organic grain- and grass-fed systems were 3:1, while conventional and natural grain systems had ratios of 8:1. High forage-to-grain ratio production systems increased proportions of desirable biohydrogenation intermediates (BI), including t11-18:1 and c9,t11-18:2, whereas conventional and natural grain systems elevated t10-18:1. Trim fat was similarly affected by production system, and was a relatively richer source of BI. Overall, proportions of desirable FAs, including n-3 and BI, were greater for organic grain- and grass-fed systems, emphasizing the importance of a high forage-to-grain ratio to enhance the healthfulness of beef, whereas conventional and natural grain-fed systems were largely equivalent.

Sign in / Sign up

Export Citation Format

Share Document