| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
|
Data corrente: |
17/02/2017 |
|
Data da última atualização: |
09/01/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
JOELE, M. R. S. P.; LOURENÇO, L. de F. H.; LOURENÇO JUNIOR, J. de B.; ARAUJO, G. S.; BUDEL, J. C. de C.; GARCIA, A. R. |
|
Afiliação: |
Maria Regina Sarkis Peixoto Joele, UFPA; Lúcia de Fátima Henriques Lourenço, Federal Institute of Education; José de Brito Lourenço Júnior, Federal Institute of Education; Geisielly Sousa Araújo, Federal Institute of Education; Juliana Cristina de Castro Budel, Federal Institute of Education; ALEXANDRE ROSSETTO GARCIA, CPPSE. |
|
Título: |
Meat quality of buffaloes finished in traditional or silvopastoral system in the brazilian eastern Amazon. |
|
Ano de publicação: |
2016 |
|
Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, p. 1-6, 2016. |
|
DOI: |
10.1002/jsfa.7922 |
|
Idioma: |
Inglês |
|
Conteúdo: |
BACKGROUND: The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. RESULTS: No major difference between finishing systems was found (P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best ?characteristic meat aroma?. CONCLUSION: Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. |
|
Palavras-Chave: |
ILPF; Rearing systems. |
|
Thesagro: |
Bubalus Bubalis. |
|
Thesaurus Nal: |
chemical composition; fatty acids. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
Marc: |
LEADER 02173naa a2200253 a 4500
001 2064583
005 2024-01-09
008 2016 bl uuuu u00u1 u #d
024 7 $a10.1002/jsfa.7922$2DOI
100 1 $aJOELE, M. R. S. P.
245 $aMeat quality of buffaloes finished in traditional or silvopastoral system in the brazilian eastern Amazon.$h[electronic resource]
260 $c2016
520 $aBACKGROUND: The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. RESULTS: No major difference between finishing systems was found (P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best ?characteristic meat aroma?. CONCLUSION: Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative.
650 $achemical composition
650 $afatty acids
650 $aBubalus Bubalis
653 $aILPF
653 $aRearing systems
700 1 $aLOURENÇO, L. de F. H.
700 1 $aLOURENÇO JUNIOR, J. de B.
700 1 $aARAUJO, G. S.
700 1 $aBUDEL, J. C. de C.
700 1 $aGARCIA, A. R.
773 $tJournal of the Science of Food and Agriculture, p. 1-6, 2016.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 2 | |
| 1. |  | SILVA, B. A.; MOTA, H. B. da S.; KAUFFMANN, C. M.; QUEIROZ, P. de S.; BATISTA, A. M. do V.; CÁRDENAS, S. B. dos S.; FREITAS, D. M. S.; NAGATA, T. Identificação de vírus associados a cucurbitáceas por sequenciamento de alto desempenho. In: CONGRESSO BRASILEIRO DE FITOPATOLOGIA, 53., 2023, Brasília, DF. Anais... Brasília, DF: Sociedade Brasileira de Fitopatologia, 2023. p. 649.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
|    |
| 2. | | KAUFFMANN, C. M.; BOARI, A. de J.; SILVA, B. A.; MORAIS, I. J. de; CÁRDENAS, S. B. dos S.; BATISTA, A. M. do V.; MOTA, H. B. da S.; QUEIROZ, P. de S.; PANTOJA, K. F. C.; MARCHI, B. R. de; ASSIS, G. M. L. de; KRAUSE-SAKATE, R.; NAGATA, T. Arachis mottle-associated virus, a new polerovirus infecting Pinto peanut. Archives of Virology, v. 169, n. 12, Article 247, Dec. 2024.| Tipo: Nota Técnica/Nota Científica |
| Biblioteca(s): Embrapa Amazônia Oriental; Embrapa Gado de Corte. |
|  |
| Registros recuperados : 2 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
