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| Registros recuperados : 82 | |
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| 63. | | SANTOS FILHO, J. I. dos; SULENTA, M.; PRÁ, M. C. de; CUNHA JUNIOR, A.; ABREU, P. G. de. Viabilidade econômica da utilização de gordura ácida de frangos e suínos na produção do biodiesel. In: CONGRESSO DA REDE BRASILEIRA DE TECNOLOGIA DE BIODIESEL, 4.; CONGRESSO BRASILEIRO DE PLANTAS OLEAGINOSAS, ÓLEOS, GORDURAS E BIODIESEL, 7., 2010, Belo Horizonte. Biodiesel: inovação tecnológica e qualidade: anais: trabalhos científicos. Lavras: UFLA, 2010. p. 1053. v. 2. Projeto/Plano de ação: 16.00.30.004.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 64. | | SILVEIRA, S. M.; CUNHA JUNIOR, A.; MARASCHIN, M.; VERRUCK, S.; SECCHI, F. L.; SCHEUERMANN, G. N.; PRUDENCIO, E. S.; FRONZA, N.; VIEIRA, C. R. W. Brazilian native species as potential new sources of natural antioxidant and antimicrobial agents. Acta Alimentaria, v. 48, n. 4, p. 507-514, 2019.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 65. | | FEDDERN, V.; CUNHA JUNIOR, A.; PRÁ, M. C.; ABREU, P. G. de; SANTOS FILHO, J. I. dos; HIGARASHI, M. M.; SULENTA, M.; COLDEBELLA, A. Animal fat wastes for biodiesel production. In: STOYTCHEVA, M.; MONTERO, G. (Ed.). Biodiesel: feedstocks and processing technologies. Rijeka: Intech Open, 2011. p. 45-70. Projeto: 11.11.11.111.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 66. | | USINGER, F.; CUNHA JUNIOR, A.; BRUM, P. A. R. de; SILVA, V. S.; KICH, J. D.; SCHEUERMANN, G. N.; FRINHANI, E. M. D. Análise de ferro e zinco em produtos de origem animal comercializados na cidade de Concórdia/SC. In: JORNADA DE INICIAÇÃO CIENTÍFICA UnC/EMBRAPA, 1., 2007, Concórdia. Anais. Concórdia: Unc : Embrapa Suínos e Aves, 2007. 1 CD-ROM. Projeto n. 03.04.35.100-01| Biblioteca(s): Embrapa Suínos e Aves. |
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| 67. | | ALMEIDA, B. C. S.; BERTOL, T. M.; LUDKE, M. do C. M. M.; LUDKE, J. V.; CUNHA JUNIOR, A.; BERNARDI, D M.; COLDEBELLA, A.; PEREIRA, P. S. Fatty acid profile in the loin of pigs fed diets containing grape pomace. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 54., 2017, Foz do Iguaçu. Um novo olhar para a zootecnia: desafios e perspectivas: anais. Foz do Iguaçu: SBZ, 2017. p. 846.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 68. | | ALMEIDA, B. C. S.; BERTOL, T. M.; LUDKE, M. do C. M. M.; LUDKE, J. V.; CUNHA JUNIOR, A.; BERNARDI, D. M.; PEREIRA, P. S. Growth performance, carcass traits and pork quality of pigs fed dehydrated or ensiled grape pomace and omega-3 enriched diets. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 53, 2016, Gramado. Produção animal para as novas gerações. Anais ... Gramado: SBZ, 2016.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 69. | | BERTOL, T. M.; LUDKE, J. V.; CAMPOS, R. M. L. de; KAWSKI, V. L.; CUNHA JUNIOR, A.; FIGUEIREDO, E. A. P. de. Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat. Ciência Rural, Santa Maria, v. 47, n 4, ed. e20150358, 2017.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 70. | | ROZA, L. da F.; TAVERNARI, F. de C.; SUREK, D.; SORDI, C.; ALBINO, L. F. T.; PAIANO, D.; BOIAGO, M. M.; PETROLLI, T. G.; CUNHA JUNIOR, A. Metabolizable energy and amino acid digestibility of mash and pelleted diets for broilers determined under different methodologies. Animal Feed Science and Technology, v. 235, p. 1-7, 2018.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 71. | | TAVERNARI, F. de C.; ROZA, L. da F.; SUREK, D.; SORDI, C.; RIGO, P. P.; CONTREIRA, C. L.; CUNHA JUNIOR, A. Coeficientes de digestibilidade ileal de aminoácidos de rações fareladas e peletizadas para frangos de corte determinados com diferentes Indicadores. Revista do AviSite, ano 10, n. 115, p. 34-36, 2017.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 72. | | BACILA, D. M.; CUNHA JUNIOR, A.; WEBER, I. F.; SCHEUERMANN, G. N.; COLDEBELLA, A.; CARON, L.; MOLOGNONI, L.; DAGUER, H.; MAFRA, L. I.; FEDDERN, V. Degradation of 4,4-Dinitrocarbanilide in chicken breast by thermal processing. Journal of Agricultural and Food Chemistry, v. 66, p. 8391-8397, 2018.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 73. | | GUIMARÃES, I. A. dos S.; BONISSONI, C.; DORS, G. C.; FEDDERN, V.; CUNHA JUNIOR, A.; FELTES, M. M. C.; GONZALES, S. L.; DALLA ROSA, A. Estudo da produção enzimática de biodiesel a partir de óleo de frango em ultrassom. In: MOSTRA NACIONAL DE INICIAÇÃO CIENTÍFICA E TECNOLÓGICA INTERDISCIPLINAR, 8, 2015, Concórdia. Anais... Concórdia: IFC ? Campus Concórdia, 2015.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 74. | | FEDDERN, V.; CUNHA JUNIOR, A.; PRÁ, M. C. de; SILVA, M. L. B. da; NICOLOSO, R. da S.; HIGARASHI, M. M.; COLDEBELLA, A.; ABREU, P. G. de. Effects of biodiesel made from swine and chicken fat residues on carbon monoxide, carbon dioxide, and nitrogen oxide emissions. Journal of the Air & Waste Management Association, v. 67, n. 7, p. 754 ? 762, 2017.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 75. | | FEDDERN, V.; SCHEUERMANN, G. N.; COLDEBELLA, A.; GRESSLER, V.; BEDENDO, G. C.; CARON, L.; PEDROSO, A. C.; BACILA, D. M.; CUNHA JUNIOR, A. Nicarbazin residue in tissues from broilers reared on reused litter conditions. Animals, v. 12, n. 3107, 2022.| Biblioteca(s): Embrapa Solos; Embrapa Suínos e Aves. |
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| 76. | | ALMEIDA, B. C. S.; BERTOL, T. M.; LUDKE, M. do C. M. M.; LUDKE, J. V.; CUNHA JUNIOR, A.; BERNARDI, D. M. Lipid profile, oxidative stability of fat and alpha-tocopherol concentration on meat of pigs fed dehydrated or ensiled grape pomace and omega-3 enriched diets. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 53, 2016, Gramado. Produção animal para as novas gerações. Anais ... Gramado: SBZ, 2016.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 77. | | BORTOLI, M.; HOLLAS, C. E.; CUNHA JUNIOR, A.; STEINMETZ, R. L. R.; COLDEBELLA, A.; PRÁ, M. C. de; SOARES, H. M.; KUNZ, A. Water reuse as a strategy for mitigating atmospheric emissions and protecting water resources for the circularity of the swine production chain. Journal of Cleaner Production, v. 345, n. 131127, 2022.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 78. | | BERNARDI, D. M.; BERTOL, T. M.; COLDEBELLA, A.; CUNHA JUNIOR, A.; ALMEIDA, B. C. S.; RODRIGUES, J. B.; ARELLANO, D. B.; GODOY, H. T.; MEINHART, A. D.; PARIS, L. D. de; SGARBIERI, V. C. Effects of dietary flaxseed oil with or without products with antioxidant properties on pig performance, carcass characteristics, meat quality and oxidative stability. doi:10.1071/AN21458 Animal Production Science, 12 Aug. 2022.| Biblioteca(s): Embrapa Suínos e Aves. |
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| 79. | | BERNARDI, C. R.; PARIZOTTO, I.; BERNARDI, L. A.; MULLER, I.; CUNHA JUNIOR, A.; KLEIN, C. H.; ZANOTTO, D. L.; LIMA, G. J. M. M. de; DALMEDICO, G.; ZIMMER, L. E.; MATTEI, R. M.; FLORES, S. M. S. Sistema de gerenciamento de laboratório. Concórdia: Embrapa suínos e aves, 2005. Folder| Biblioteca(s): Embrapa Suínos e Aves. |
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| 80. | | BONISSONI, C.; GUIMARÃES, I. A. S.; ERIG, C. I.; FEDDERN, V.; CUNHA JUNIOR, A.; OLIVEIRA, D.; TREICHEL, H.; DORGS, G.; DALLA ROSA, A.; GONZALEZ, S. I.; DORS, G. C.; FELTES, M. M. C. Potencialidade e obtenção de ésteres etílicos de óleo de frango em ultrassom utilizando lipase comercial de Rhizomucor miehei. In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 20.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 11., 2015, Fortaleza [Anais...]. Fortaleza: Universidade Federal do Ceará, 2015.| Biblioteca(s): Embrapa Suínos e Aves. |
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| Registros recuperados : 82 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
29/09/2022 |
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Data da última atualização: |
05/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BERNARDI, D. M.; BERTOL, T. M.; COLDEBELLA, A.; CUNHA JUNIOR, A.; ALMEIDA, B. C. S.; RODRIGUES, J. B.; ARELLANO, D. B.; GODOY, H. T.; MEINHART, A. D.; PARIS, L. D. de; SGARBIERI, V. C. |
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Afiliação: |
DANIELA MIOTTO BERNARDI, Universidade Estadual do Oeste do Paraná/Francisco Beltrão; TERESINHA MARISA BERTOL, CNPSA; ARLEI COLDEBELLA, CNPSA; ANILDO CUNHA JUNIOR, CNPSA; BÁRBARA CRISTINA SILVEIRA ALMEIDA, Universidade Federal Rural de Pernambuco; JULIANA BÜRGER RODRIGUES, Universidade Estadual de Campinas; DANIEL BARRERA ARELLANO, Universidade Estadual de Campinas; HELENA TEIXEIRA GODOY, Universidade Estadual de Campinas; ADRIANA DILLENBURG MEINHART, Universidade Estadual de Campinas; LEANDRO DANIEL DE PARIS, Falbom Agroindustrial Ltda; VALDEMIRO CARLOS SGARBIERI, Universidade Estadual de Campinas. |
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Título: |
Effects of dietary flaxseed oil with or without products with antioxidant properties on pig performance, carcass characteristics, meat quality and oxidative stability. doi:10.1071/AN21458 |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Animal Production Science, 12 Aug. 2022. |
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DOI: |
https://doi.org/10.1071/AN21458 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Context: The inclusion of natural products with antioxidant properties in animal diets as well as the use of different lipid sources has been tested to improve the nutritional quality of meat. Aim: The aim of this work was to compare natural products with antioxidant properties and vitamin E in swine diets containing flaxseed oil. Methods: Ninety-six animals were allocated to six treatments: control diet (C), diet with 3% flaxseed oil (F), diet with 3% flaxseed oil + 10% grape pomace (FGP), diet with 3% flaxseed oil + 0.0022% grape seed extract (FGE), diet with 3% flaxseed oil + 5% Nile tilapia carcass hydrolysate (FH), and diet with 3% flaxseed oil + 200 ppm vitamin E supplement (FVitE). Key results: The treatments had no effect on growth performance or serum total antioxidant status, while low-magnitude effects on carcass traits were observed. The addition of flaxseed oil to the diet increased the omega-3 and total polyunsaturated fatty acid concentrations and decreased saturated fatty acid and monounsaturated fatty acid concentrations in meat; high concentrations of total tocopherol were observed in the treatments FVitE, FGE, and FH, while a higher oxidative stability (Rancimat®) of backfat was observed for the treatment FVitE. The thiobarbituric acid-reactive substances assay and the sensory evaluation of mini-burgers revealed that vitamin E was the most efficient antioxidant throughout the storage, although the treatments FH and FGE have presented a mild effect. Conclusions: Problems of oxidative stability of pork resulting from including flaxseed oil in the diet of pigs due to increases in omega-3 fatty acids were better overcome by dietary vitamin E than by the use of the other natural antioxidants assessed here. However, this study also demonstrated that both the tilapia hydrolysate and grape seed extract have potential to be used as natural antioxidants, although further studies are required. Implications: The results impact the meat industry in regard to the nutritional quality and oxidative stability of meat. Pork with higher omega-3 content and natural antioxidants can meet consumer demand for a healthier diet, besides providing higher stability throughout storage, providing an additional market niche for the pork industry. MenosAbstract: Context: The inclusion of natural products with antioxidant properties in animal diets as well as the use of different lipid sources has been tested to improve the nutritional quality of meat. Aim: The aim of this work was to compare natural products with antioxidant properties and vitamin E in swine diets containing flaxseed oil. Methods: Ninety-six animals were allocated to six treatments: control diet (C), diet with 3% flaxseed oil (F), diet with 3% flaxseed oil + 10% grape pomace (FGP), diet with 3% flaxseed oil + 0.0022% grape seed extract (FGE), diet with 3% flaxseed oil + 5% Nile tilapia carcass hydrolysate (FH), and diet with 3% flaxseed oil + 200 ppm vitamin E supplement (FVitE). Key results: The treatments had no effect on growth performance or serum total antioxidant status, while low-magnitude effects on carcass traits were observed. The addition of flaxseed oil to the diet increased the omega-3 and total polyunsaturated fatty acid concentrations and decreased saturated fatty acid and monounsaturated fatty acid concentrations in meat; high concentrations of total tocopherol were observed in the treatments FVitE, FGE, and FH, while a higher oxidative stability (Rancimat®) of backfat was observed for the treatment FVitE. The thiobarbituric acid-reactive substances assay and the sensory evaluation of mini-burgers revealed that vitamin E was the most efficient antioxidant throughout the storage, although the treatments FH and FGE have presented a mild effec... Mostrar Tudo |
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Palavras-Chave: |
Bagaço de uva; Carcass hydrolysate; Extrato de semente de uva; Hidrolisado de carcaça; Meat vitamin E; Mini-burgers; Mini-hambúrgueres; Nile tilapia; Ômega-3; Swine carcass; Tilápia do Nilo; Vitamina E de carne. |
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Thesagro: |
Carcaça; Linhaça; Suíno. |
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Thesaurus NAL: |
Grape pomace; Grape seed extract; Linseed; Pig carcasses. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 03723naa a2200481 a 4500
001 2146992
005 2022-10-05
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1071/AN21458$2DOI
100 1 $aBERNARDI, D. M.
245 $aEffects of dietary flaxseed oil with or without products with antioxidant properties on pig performance, carcass characteristics, meat quality and oxidative stability. doi$b10.1071/AN21458$h[electronic resource]
260 $c2022
520 $aAbstract: Context: The inclusion of natural products with antioxidant properties in animal diets as well as the use of different lipid sources has been tested to improve the nutritional quality of meat. Aim: The aim of this work was to compare natural products with antioxidant properties and vitamin E in swine diets containing flaxseed oil. Methods: Ninety-six animals were allocated to six treatments: control diet (C), diet with 3% flaxseed oil (F), diet with 3% flaxseed oil + 10% grape pomace (FGP), diet with 3% flaxseed oil + 0.0022% grape seed extract (FGE), diet with 3% flaxseed oil + 5% Nile tilapia carcass hydrolysate (FH), and diet with 3% flaxseed oil + 200 ppm vitamin E supplement (FVitE). Key results: The treatments had no effect on growth performance or serum total antioxidant status, while low-magnitude effects on carcass traits were observed. The addition of flaxseed oil to the diet increased the omega-3 and total polyunsaturated fatty acid concentrations and decreased saturated fatty acid and monounsaturated fatty acid concentrations in meat; high concentrations of total tocopherol were observed in the treatments FVitE, FGE, and FH, while a higher oxidative stability (Rancimat®) of backfat was observed for the treatment FVitE. The thiobarbituric acid-reactive substances assay and the sensory evaluation of mini-burgers revealed that vitamin E was the most efficient antioxidant throughout the storage, although the treatments FH and FGE have presented a mild effect. Conclusions: Problems of oxidative stability of pork resulting from including flaxseed oil in the diet of pigs due to increases in omega-3 fatty acids were better overcome by dietary vitamin E than by the use of the other natural antioxidants assessed here. However, this study also demonstrated that both the tilapia hydrolysate and grape seed extract have potential to be used as natural antioxidants, although further studies are required. Implications: The results impact the meat industry in regard to the nutritional quality and oxidative stability of meat. Pork with higher omega-3 content and natural antioxidants can meet consumer demand for a healthier diet, besides providing higher stability throughout storage, providing an additional market niche for the pork industry.
650 $aGrape pomace
650 $aGrape seed extract
650 $aLinseed
650 $aPig carcasses
650 $aCarcaça
650 $aLinhaça
650 $aSuíno
653 $aBagaço de uva
653 $aCarcass hydrolysate
653 $aExtrato de semente de uva
653 $aHidrolisado de carcaça
653 $aMeat vitamin E
653 $aMini-burgers
653 $aMini-hambúrgueres
653 $aNile tilapia
653 $aÔmega-3
653 $aSwine carcass
653 $aTilápia do Nilo
653 $aVitamina E de carne
700 1 $aBERTOL, T. M.
700 1 $aCOLDEBELLA, A.
700 1 $aCUNHA JUNIOR, A.
700 1 $aALMEIDA, B. C. S.
700 1 $aRODRIGUES, J. B.
700 1 $aARELLANO, D. B.
700 1 $aGODOY, H. T.
700 1 $aMEINHART, A. D.
700 1 $aPARIS, L. D. de
700 1 $aSGARBIERI, V. C.
773 $tAnimal Production Science, 12 Aug. 2022.
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