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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
10/01/2014 |
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Data da última atualização: |
20/10/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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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. |
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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. |
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Título: |
Perfil de ácidos graxos de carne de búfalos terminados em sistemas tradicional e silvipastoril. |
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Ano de publicação: |
2013 |
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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. |
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Idioma: |
Português |
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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. |
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Palavras-Chave: |
Qualidade da carne; Sistemas de criação; Suplementação alimentar. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95070/1/325.pdf
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Marc: |
LEADER 02184nam a2200217 a 4500
001 1975611
005 2022-10-20
008 2013 bl uuuu u00u1 u #d
100 1 $aJOELE, M. R. S. P.
245 $aPerfil de ácidos graxos de carne de búfalos terminados em sistemas tradicional e silvipastoril.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE BUIATRIA, 10.; SEMANA DO MÉDICO VETERINÁRIO DO PARÁ, 37.; SIMPÓSIO PARAENSE DE MEDICINA VETERINÁRIA, 5., 2013, Belém, PA. Anais... Belém, PA: Associação Brasileira de Buiatria$c2013
520 $aThe 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.
653 $aQualidade da carne
653 $aSistemas de criação
653 $aSuplementação alimentar
700 1 $aLOURENÇO JUNIOR, J. de B.
700 1 $aNAHUM, B. S.
700 1 $aNERES, L. de S.
700 1 $aLOURENÇO, L. de F. H.
700 1 $aRODRIGUES, E. C. N.
700 1 $aNORONHA, G. N.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/08/2012 |
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Data da última atualização: |
27/08/2012 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
PACHECO, S.; GODOY, R. L. O.; PORTE, A.; ROSA, J. S. da; ARAÚJO, M. C. P. |
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Afiliação: |
SIDNEY PACHECO, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; ALEXANDRE PORTE, UNIRIO; JEANE SANTOS DA ROSA, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA. |
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Título: |
Obtaining zeaxanthin and violaxanthin standards for high performance liquid chromatography from solanum pseudocapsicum and capsicum annuum. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Cromatografia líquida de alta performance; Peloteira; Pimentão amarelo; Violaxantina; Zeaxantina. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/65025/1/2012-079.pdf
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Marc: |
LEADER 00906nam a2200205 a 4500
001 1932239
005 2012-08-27
008 2012 bl uuuu u00u1 u #d
100 1 $aPACHECO, S.
245 $aObtaining zeaxanthin and violaxanthin standards for high performance liquid chromatography from solanum pseudocapsicum and capsicum annuum.
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.$c2012
653 $aCromatografia líquida de alta performance
653 $aPeloteira
653 $aPimentão amarelo
653 $aViolaxantina
653 $aZeaxantina
700 1 $aGODOY, R. L. O.
700 1 $aPORTE, A.
700 1 $aROSA, J. S. da
700 1 $aARAÚJO, M. C. P.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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