Data/hora: 18/06/2024 04:35:06

Biblioteca(s): 	Embrapa Amazônia Oriental.	
Data corrente: 	10/01/2014	
Data da última atualização: 	20/10/2022	
Autoria: 	JOELE, M. R. S. P.; LOURENÇO JUNIOR, J. de B.; NAHUM, B. S.; NERES, L. de S.; LOURENÇO, L. de F. H.; RODRIGUES, E. C. N.; NORONHA, G. N.	
Afiliação: 	MARIA REGINA SARKIS PEIXOTO JOELE, IFPA; JOSÉ DE BRITO LOURENÇO JUNIOR, UEPA; BENJAMIM DE SOUZA NAHUM, CPATU; LILAINE DE SOUSA NERES, UFPA; LUCIA DE FATIMA HENRIQUES LOURENÇO, UFPA; ELLEN CRISTINA NABIÇA RODRIGUES, IFPA; GERLANE NUNES NORONHA, UFPA.	
Título: 	Perfil de ácidos graxos de carne de búfalos terminados em sistemas tradicional e silvipastoril.	
Ano de publicação: 	2013	
Fonte/Imprenta: 	In: CONGRESSO BRASILEIRO DE BUIATRIA, 10.; SEMANA DO MÉDICO VETERINÁRIO DO PARÁ, 37.; SIMPÓSIO PARAENSE DE MEDICINA VETERINÁRIA, 5., 2013, Belém, PA. Anais... Belém, PA: Associação Brasileira de Buiatria, 2013.	
Idioma: 	Português	
Conteúdo: 	The aim of this study was to evaluate the fatty acid profile of the meat of buffalo finished in creating Traditional Systems (ST) and Silvopastoral (SSP) with supplemental feeding. The experiments were performed in the Research Units Animal "Senator Álvaro Adolpho", silvopastoral system and "Dr. Philibert Camargo, "traditional system of creation, belonging to Embrapa Amazônia Oriental, Belém-Pará, Brazil. After the fattening period, eight months, the animals were slaughtered at a commercial abattoir and their carcasses identified, refrigerated for 24 hours. The Longissimus dorsi (kebabs) retained the right half carcass between the 12th and 10th ribs, was ground and stored for determination of acids in lipids extracted from samples and cold reading esters performed by gas chromatography. The experimental design was completely randomized, the data were evaluated by ANOVA and means were compared by 't' test at 5% significance level. The analysis of fatty acid profile reveals a statistical difference (P <0.05), only the percentage of myristic acid (C14: 0) and polyunsaturated fatty acids. In conclusion, therefore, that breeding systems and supplementation are not sufficient to indicate the use of either system, since it must be taken into account also the environmental, social and economic.	
Palavras-Chave: 	Qualidade da carne; Sistemas de criação; Suplementação alimentar.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/95070/1/325.pdf	
Registro original: 	Embrapa Amazônia Oriental (CPATU)	
Exemplares: 	CPATU - (48872-1) - UPC - AA - DD -  -  -  - DIS