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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
21/11/1996 |
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Data da última atualização: |
21/11/1996 |
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Autoria: |
CHAGAS, M. A. A. |
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Título: |
Unidades de conservacao no Amapa. |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
In: SIMPOSIO INTERNACIONAL SOBRE ECOSSISTEMAS FLORESTAIS, 4., 1996, Belo Horizonte, MG. Forest 96: resumos. Belo Horizonte: BIOSFERA, 1996. |
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Páginas: |
p.139-140. |
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Idioma: |
Português |
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Conteúdo: |
This paper intends to emphasize the actual stage of the environment preservation of Amapa, describes the Conservation Units Sistem implemented in the region and its relation to the territorial distribution on the predominants ecosystems. |
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Palavras-Chave: |
Amapa; Area de Protecao Ambiental do Curiau; Brasil; Estacao Ecologica das Ilhas Maraca-Jipioca; Estacao Ecologica do Jari; Floresta Nacional do Amapa; Nature conservation; Parque Nacional do Cabo Orange; Reserva Biologica do Lago Piratuba; Reserva Biologica do Parazinho; Reserva Extrativista do Rio Cajari. |
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Thesagro: |
Biodiversidade; Cerrado; Preservação da Natureza. |
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Thesaurus Nal: |
biodiversity; Brazil. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01286naa a2200325 a 4500
001 1552007
005 1996-11-21
008 1996 bl uuuu u00u1 u #d
100 1 $aCHAGAS, M. A. A.
245 $aUnidades de conservacao no Amapa.
260 $c1996
300 $ap.139-140.
520 $aThis paper intends to emphasize the actual stage of the environment preservation of Amapa, describes the Conservation Units Sistem implemented in the region and its relation to the territorial distribution on the predominants ecosystems.
650 $abiodiversity
650 $aBrazil
650 $aBiodiversidade
650 $aCerrado
650 $aPreservação da Natureza
653 $aAmapa
653 $aArea de Protecao Ambiental do Curiau
653 $aBrasil
653 $aEstacao Ecologica das Ilhas Maraca-Jipioca
653 $aEstacao Ecologica do Jari
653 $aFloresta Nacional do Amapa
653 $aNature conservation
653 $aParque Nacional do Cabo Orange
653 $aReserva Biologica do Lago Piratuba
653 $aReserva Biologica do Parazinho
653 $aReserva Extrativista do Rio Cajari
773 $tIn: SIMPOSIO INTERNACIONAL SOBRE ECOSSISTEMAS FLORESTAIS, 4., 1996, Belo Horizonte, MG. Forest 96: resumos. Belo Horizonte: BIOSFERA, 1996.
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Registro original: |
Embrapa Cerrados (CPAC) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
07/03/2018 |
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Data da última atualização: |
07/03/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
CASTRO, D. P. V.; YAMAMOTO, S. M.; ARAUJO, G. G. L. de; PINHEIRO, R. S. B.; QUEIROZ, M. A. A.; ALBUQUERQUE, I. R. R.; MOURA, J. H. A. |
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Afiliação: |
DANIELA P. V. CASTRO, UNIVASF; SANDRA M. YAMAMOTO, UNIVASF; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; RAFAEL S. B. PINHEIRO, USP; MARIO A. A. QUEIROZ, UNIVASF; ÍTALO R. R. ALBUQUERQUE, UFBA; JOSÉ H. A. MOURA, College of the Amazônia Reunida (FESAR), Redenção, PA. |
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Título: |
Influence of drinking water salinity on carcass characteristics and meat quality of Santa Inês lambs. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Tropical Animal Health and Production, v. 49, p. 1095-1100, 2017. |
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DOI: |
10.1007/s11250-017-1289-5 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the effects of different salinity levels in drinking water on the quantitative and qualitative characteristics of lamb carcass and meat. Ram lambs (n = 32) were distributed in a completely randomized design with four levels of salinity in the drinking water (640 mg of total dissolved solids (TDS)/L of water, 3188 mg TDS/L water, 5740 mg TDS/L water, and 8326 mg TDS/L water). After slaughter, blending, gutting, and skinning the carcass, hot and biological carcass yields were obtained. Then, the carcasses were cooled at 5 °C for 24 h, and then, the morphometric measurements and the cold carcass yield were determined and the commercial cuts made. In the Longissimus lumborum muscle color, water holding capacity, cooking loss, shear force, and chemical composition were determined. The yields of hot and cold carcass (46.10 and 44.90%), as well as losses to cooling (2.40%) were not affected (P > 0.05) by the salinity levels in the water ingested by the lambs. The meat shear force was 3.47 kg/cm2 and moisture, crude protein, ether extract, and ash were 73.62, 22.77, 2.5, and 4.3%, respectively. It is possible to supply water with salinity levels of up to 8326 mg TDS/L, because it did not affect the carcass and meat characteristics of Santa Inês lambs. |
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Palavras-Chave: |
Aninal production; Carne de cordeiro. |
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Thesagro: |
Água potável; Carcaça; Ovelha; Produção animal; Salinidade. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02175naa a2200289 a 4500
001 2088751
005 2018-03-07
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1007/s11250-017-1289-5$2DOI
100 1 $aCASTRO, D. P. V.
245 $aInfluence of drinking water salinity on carcass characteristics and meat quality of Santa Inês lambs.$h[electronic resource]
260 $c2017
520 $aThis study aimed to evaluate the effects of different salinity levels in drinking water on the quantitative and qualitative characteristics of lamb carcass and meat. Ram lambs (n = 32) were distributed in a completely randomized design with four levels of salinity in the drinking water (640 mg of total dissolved solids (TDS)/L of water, 3188 mg TDS/L water, 5740 mg TDS/L water, and 8326 mg TDS/L water). After slaughter, blending, gutting, and skinning the carcass, hot and biological carcass yields were obtained. Then, the carcasses were cooled at 5 °C for 24 h, and then, the morphometric measurements and the cold carcass yield were determined and the commercial cuts made. In the Longissimus lumborum muscle color, water holding capacity, cooking loss, shear force, and chemical composition were determined. The yields of hot and cold carcass (46.10 and 44.90%), as well as losses to cooling (2.40%) were not affected (P > 0.05) by the salinity levels in the water ingested by the lambs. The meat shear force was 3.47 kg/cm2 and moisture, crude protein, ether extract, and ash were 73.62, 22.77, 2.5, and 4.3%, respectively. It is possible to supply water with salinity levels of up to 8326 mg TDS/L, because it did not affect the carcass and meat characteristics of Santa Inês lambs.
650 $aÁgua potável
650 $aCarcaça
650 $aOvelha
650 $aProdução animal
650 $aSalinidade
653 $aAninal production
653 $aCarne de cordeiro
700 1 $aYAMAMOTO, S. M.
700 1 $aARAUJO, G. G. L. de
700 1 $aPINHEIRO, R. S. B.
700 1 $aQUEIROZ, M. A. A.
700 1 $aALBUQUERQUE, I. R. R.
700 1 $aMOURA, J. H. A.
773 $tTropical Animal Health and Production$gv. 49, p. 1095-1100, 2017.
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