Datos preliminares sobre fuentes de aprovisionamiento de rocas silíceas en algunos yacimientos paleolíticos y postpaleolíticos del sector oriental de la cuenca vasco-cantábrica

[ES] Exponemos en este trabajo los primeros resultados referentes a las áreas de aprovisionamiento de materiales silíceos en el sector oriental de la Cuenca Vasco-Cantábrica durante el Pleistoceno superior y Holoceno. Se describen aquellos afloramientos cuyos sílex han sido identificados en varios yacimientos del periodo contemplado. Hemos constatado una transformación sustancial de las estrategias de aprovisionamiento, observable a fines del Paleolítico y especialmente significativa desde el Epipaleolítico. Asimismo, las pautas de ocupación del territorio reflejadas muestran indicios de un aprovechamiento rentable, estacional, de tierras en torno a los 600 m.s.n.m. durante el Pleistoceno superior, y con territorios de explotación probablemente de mayor extensión que los contemplados hasta el momento por la historiografía del Paleolítico cantábrico.

Key business factors for eco-innovation: an overview of recent firm-level empirical studies

[EN] The increasing interest in eco-innovation or environmental innovation as a strategy not only to address the serious global environmental problems but also as a source of competitive advantages for companies and for the emergence of new business areas, leads us to try to identify the different factors that act as determinants of its development and adoption at the micro level.

Breed effect on quality veal production in mountain areas: Emphasis on meat

This study was designed to compare the quality of veal produced from ‘Tudanca x Charolais’ cross (n=6) and Limousin (n=6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7 months of age. After 80 days of age calves also had access to concentrate (maximum of 3 Kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P<0.01) and provided better carcass yield (P<0.05) and conformation (P<0.001) than Tudanca calves. Tudanca beef provided higher fat content (P<0.05) was less tough (P<0.05), and was scored as more tender and juicy (P<0.1) with higher acceptability than Limousin beef (P<0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P<0.05), long-chain polyunsaturated fatty acids (P<0.05) and their n-6/n-3 ratios (P<0.1), as well as vaccenic acid (P<0.1) and the overall trans-18:1 isomer profile.

Uncovering Ecosystem Service Bundles through Social Preferences

11 p.

Multiple SNP Markers Reveal Fine-Scale Population and Deep Phylogeographic Structure in European Anchovy (Engraulis encrasicolus L.)

10 p.

SNP Discovery in European Anchovy (Engraulis encrasicolus, L) by High-Throughput Transcriptome and Genome Sequencing

12 p.

Fishing Long-Fingered Bats (Myotis capaccinii) Prey Regularly upon Exotic Fish

7 p.