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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
04/11/2019 |
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Data da última atualização: |
04/11/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BOIAGO, M. M.; DILKIN, J. D.; KOLM, M. A.; BARRETA, M.; SOUZA, C. F.; BALDISSERA, M. D.; SANTOS, I. D. dos; WAGNER, R.; TAVERNARI, F. de C.; SILVA, M. L. B. da; ZAMPAR, A.; STIVANIN, T. E.; SILVA, A. S. da. |
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Afiliação: |
MARCEL MANENTE BOIAGO, UDESC/Chapecó; JÉSSICA D. DILKIN, UDESC/Chapecó; MARINDIA A. KOLM, UDESC/Chapecó; MAURÍCIO BARRETA, UDESC/Chapecó; CARINE F. SOUZA, UFSM; MATHEUS D. BALDISSERA, UFSM; INGRID D. DOS SANTOS, UFSM; ROGER WAGNER, UFSM; FERNANDO DE CASTRO TAVERNARI, CNPSA; MARCIO LUIS BUSI DA SILVA; ALINE ZAMPAR, UDESC/Chapecó; TADIA E. STIVANIN; ALEKSANDRO SCHAEFER DA SILVA, UDESC/Chapecó. |
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Título: |
Spirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality: benefits to consumers. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Food Biochemistry, v. 43, n. 7, e12860, 2019. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The aim of this study was to investigate whether microalgae in Japanese quail feed al‐ters performance, fatty acid profiles in the eggs and egg quality. One hundred quails were distributed in four groups and five replicates of five birds per experimental group. The treatments consisted of four levels of Spirulina platensis microalgae (0%, 5%, 10%, and 15%) in the diets. We evaluated the productive performance and chemical‐physical characteristics of eggs, the oxidant/antioxidant status in egg yolks, and the fatty acid profile in the diet and egg yolks. Microalgae in the diet did not influence egg production; however, it increased the yolk index as well as the color intensity of the yolk. Saturated and polyunsaturated fatty acid levels decreased in egg yolks, and monounsaturated fatty acid levels increased in the yolks. Lipid peroxidation levels were lower and total antioxidant capacity was higher in egg yolks of quails receiving microalgae in the diet. Practical applications: Microalgae in quail diets improves egg quality and provides benefits to consumer health, acting as an antioxidant and immune‐stimulant. Microalgae in quail diets had positive effects on egg quality. This is because it reduced levels of saturated fatty acids that are undesirable, and increased monounsaturated fatty acid levels that are beneficial to the health of consumers. Finally, antioxidants increased in egg yolks, consequently reducing lipid peroxidation. |
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Palavras-Chave: |
Japanese quail; Qualidade do ovo. |
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Thesagro: |
Codorna; Dieta; Microalga. |
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Thesaurus Nal: |
Carotenoids; Coturnix japonica; Fatty acids; Food quality; Spirulina platensis; Yolk proteins. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02599naa a2200397 a 4500
001 2113844
005 2019-11-04
008 2019 bl uuuu u00u1 u #d
100 1 $aBOIAGO, M. M.
245 $aSpirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality$bbenefits to consumers.$h[electronic resource]
260 $c2019
520 $aAbstract: The aim of this study was to investigate whether microalgae in Japanese quail feed al‐ters performance, fatty acid profiles in the eggs and egg quality. One hundred quails were distributed in four groups and five replicates of five birds per experimental group. The treatments consisted of four levels of Spirulina platensis microalgae (0%, 5%, 10%, and 15%) in the diets. We evaluated the productive performance and chemical‐physical characteristics of eggs, the oxidant/antioxidant status in egg yolks, and the fatty acid profile in the diet and egg yolks. Microalgae in the diet did not influence egg production; however, it increased the yolk index as well as the color intensity of the yolk. Saturated and polyunsaturated fatty acid levels decreased in egg yolks, and monounsaturated fatty acid levels increased in the yolks. Lipid peroxidation levels were lower and total antioxidant capacity was higher in egg yolks of quails receiving microalgae in the diet. Practical applications: Microalgae in quail diets improves egg quality and provides benefits to consumer health, acting as an antioxidant and immune‐stimulant. Microalgae in quail diets had positive effects on egg quality. This is because it reduced levels of saturated fatty acids that are undesirable, and increased monounsaturated fatty acid levels that are beneficial to the health of consumers. Finally, antioxidants increased in egg yolks, consequently reducing lipid peroxidation.
650 $aCarotenoids
650 $aCoturnix japonica
650 $aFatty acids
650 $aFood quality
650 $aSpirulina platensis
650 $aYolk proteins
650 $aCodorna
650 $aDieta
650 $aMicroalga
653 $aJapanese quail
653 $aQualidade do ovo
700 1 $aDILKIN, J. D.
700 1 $aKOLM, M. A.
700 1 $aBARRETA, M.
700 1 $aSOUZA, C. F.
700 1 $aBALDISSERA, M. D.
700 1 $aSANTOS, I. D. dos
700 1 $aWAGNER, R.
700 1 $aTAVERNARI, F. de C.
700 1 $aSILVA, M. L. B. da
700 1 $aZAMPAR, A.
700 1 $aSTIVANIN, T. E.
700 1 $aSILVA, A. S. da
773 $tJournal of Food Biochemistry$gv. 43, n. 7, e12860, 2019.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
05/01/2015 |
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Data da última atualização: |
11/03/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
WELKE, J. E.; NICOLLI, K. P.; PULGATI, F.; ZANUS, M. C.; ZINI, C. A. |
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Afiliação: |
MAURO CELSO ZANUS, CNPUV. |
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Título: |
Relevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. |
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Páginas: |
p. 73 |
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Idioma: |
Português |
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Conteúdo: |
This work employed HS-SPME, comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detector (GC × GC/TOFMS),statistical tools, andodor activity values (OAV) for the analysis of volatile compounds of Chardonnay wine, base wine and sparkling wines of Serra Gaúcha. |
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Palavras-Chave: |
Chardonnay; Compostos voláteis; Serra Gaúcha; Two-dimensional gas chromatography. |
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Thesagro: |
Análise química; Cromatografia gasosa; Propriedade físico-química; Vinho; Viticultura. |
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Thesaurus NAL: |
Volatile compounds; Wines. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/114760/1/ZANUS-Colacro-2014-p73.pdf
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Marc: |
LEADER 01415nam a2200301 a 4500
001 2004230
005 2019-03-11
008 2014 bl uuuu u00u1 u #d
100 1 $aWELKE, J. E.
245 $aRelevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography.$h[electronic resource]
260 $aIn: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas$c2014
300 $ap. 73
520 $aThis work employed HS-SPME, comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detector (GC × GC/TOFMS),statistical tools, andodor activity values (OAV) for the analysis of volatile compounds of Chardonnay wine, base wine and sparkling wines of Serra Gaúcha.
650 $aVolatile compounds
650 $aWines
650 $aAnálise química
650 $aCromatografia gasosa
650 $aPropriedade físico-química
650 $aVinho
650 $aViticultura
653 $aChardonnay
653 $aCompostos voláteis
653 $aSerra Gaúcha
653 $aTwo-dimensional gas chromatography
700 1 $aNICOLLI, K. P.
700 1 $aPULGATI, F.
700 1 $aZANUS, M. C.
700 1 $aZINI, C. A.
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Embrapa Uva e Vinho (CNPUV) |
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