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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
15/03/2000 |
Data da última atualização: |
04/06/2014 |
Autoria: |
TAVARES, S. A; SANTOS, F. F dos; MATOS, M. J. L. F.; MELO, M. F. de; LANA, M. M. |
Afiliação: |
EMBRAPA-CNPH, Brasilia, DF. |
Título: |
Hortalicas: batata. |
Ano de publicação: |
2000 |
Fonte/Imprenta: |
Correio Braziliense, Brasilia, 11 mar. 2000. |
Idioma: |
Português |
Notas: |
Encarte especial. 3p. |
Conteúdo: |
Como comprar; Como conservar; Como consumir; Receitas. |
Palavras-Chave: |
Conservation; Consumption; Origem; Origin; Postharvest. |
Thesagro: |
Batata; Comercialização; Conservação; Consumo; Nutrição; Pós-Colheita; Solanum Tuberosum. |
Thesaurus Nal: |
marketing; nutrition; potatoes; provenance. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00928nam a2200361 a 4500 001 1766744 005 2014-06-04 008 2000 bl uuuu u0uu1 u #d 100 1 $aTAVARES, S. A 245 $aHortalicas$bbatata. 260 $aCorreio Braziliense, Brasilia, 11 mar. 2000.$c2000 500 $aEncarte especial. 3p. 520 $aComo comprar; Como conservar; Como consumir; Receitas. 650 $amarketing 650 $anutrition 650 $apotatoes 650 $aprovenance 650 $aBatata 650 $aComercialização 650 $aConservação 650 $aConsumo 650 $aNutrição 650 $aPós-Colheita 650 $aSolanum Tuberosum 653 $aConservation 653 $aConsumption 653 $aOrigem 653 $aOrigin 653 $aPostharvest 700 1 $aSANTOS, F. F dos 700 1 $aMATOS, M. J. L. F. 700 1 $aMELO, M. F. de 700 1 $aLANA, M. M.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
28/09/2022 |
Data da última atualização: |
28/09/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
CARVALHO, G. G. P. de; FREITAS, P. M. D. de; SANTOS, E. M.; ARAUJO, G. G. L. de; OLIVEIRA, J. S. de; RODRIGUES, T. C. de C.; ARAÚJO, M. L. G. M. L. de; ASSIS, D. Y. C. de; ROÇA, R. de O.; DELBEM, N. L. C. de; LOMELE, R. L.; LEITE, L. C.; RODRIGUES, C. S. |
Afiliação: |
GLEIDSON G. P. DE CARVALHO, Federal University of Bahia, Salvador, BA; POLIANE MEIRE D. DE FREITAS, Federal University of Bahia, Salvador, BA; EDSON M. SANTOS, Federal University of Paraíba, Areia, PB; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; JULIANA S. DE OLIVEIRA, Federal University of Paraíba, Areia, PB; THOMAZ CYRO G. DE C. RODRIGUES, Federal University of Bahia, Salvador, BA; MARIA LEONOR G. M. L. DE ARAUJO, Federal University of Bahia, Salvador, BA; DALLYSON YEHUDI C. DE ASSIS, Federal University of Bahia, Salvador, BA; ROBERTO DE O. ROÇA, UNESP, Botucatu, SP; NARA LAIANE C. DE DELBEM, UNESP, Botucatu, SP; RENATA L. LOMELE, UNESP, Botucatu, SP; LAUDI C. LEITE, Federal University of Recôncavo da Bahia, Cruz das Almas, ba; CARLINDO S. RODRIGUES, Instituto Federal de Educação, Ciência e Tecnologia Baiano - IFBaiano, Uruçuca, BA. |
Título: |
Effects of pearl millet silage ammoniation with urea on carcass and meat quality of lambs. |
Complemento do título: |
Journal of Animal Physiology and Animal Nutrition |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Journal of Animal Physiology and Animal Nutrition, v. 102, p. 1154-1166, 2018. |
Idioma: |
Inglês |
Conteúdo: |
This study aimed to evaluate the effect of pearl millet silage ammoniated with urea on lamb carcass characteristics and meat quality. Thirty-two noncastrated crossbred lambs at 4?5 months of age, with an average initial body weight of 17.39 ± 2.16 kg, were distributed into four treatments in a randomized block experimental design with eight animals per treatment. Experimental diets were composed of pearl millet silage ammoniated with four levels of urea (0%, 2%, 4% and 6%, on dry matter basis (DM). Carcass conformation and fatness decreased linearly (p < 0.05). Except for the fat content, the proximate composition was not influenced (p < 0.05) by the diets. Meat lightness and yellowness increased linearly (p < 0.05). There was no effect of diets (p > 0.05) on cooking losses or shear force. The levels of oleic and erucic fatty acid levels in the meat decreased linearly (p < 0.05), whereas linoleic and eicosadien-oic acids, polyunsaturated fatty acids, PUFA:SFA ratio and ω6 contents increased (p < 0.05). Pearl millet silage ammoniated with urea allows for the production of good-quality lamb meat, with greater concentrations of polyunsaturated fatty acids. However, lambs fed diets with pearl millet ammoniated with up to 6% lead to a reduction of carcass characteristics without significantly affecting loin-eye area possibly associated with low palatability of the additive used. The lower acceptance of the silages with higher levels of urea is due to the ammonia retention in the material is attributed to the ammonization process. Thus, in spite of the benefits on lamb meat quality, it is suggested that the use of this additive in the ammonization of tropical forages be carried out with care, in limits of up to 6%. MenosThis study aimed to evaluate the effect of pearl millet silage ammoniated with urea on lamb carcass characteristics and meat quality. Thirty-two noncastrated crossbred lambs at 4?5 months of age, with an average initial body weight of 17.39 ± 2.16 kg, were distributed into four treatments in a randomized block experimental design with eight animals per treatment. Experimental diets were composed of pearl millet silage ammoniated with four levels of urea (0%, 2%, 4% and 6%, on dry matter basis (DM). Carcass conformation and fatness decreased linearly (p < 0.05). Except for the fat content, the proximate composition was not influenced (p < 0.05) by the diets. Meat lightness and yellowness increased linearly (p < 0.05). There was no effect of diets (p > 0.05) on cooking losses or shear force. The levels of oleic and erucic fatty acid levels in the meat decreased linearly (p < 0.05), whereas linoleic and eicosadien-oic acids, polyunsaturated fatty acids, PUFA:SFA ratio and ω6 contents increased (p < 0.05). Pearl millet silage ammoniated with urea allows for the production of good-quality lamb meat, with greater concentrations of polyunsaturated fatty acids. However, lambs fed diets with pearl millet ammoniated with up to 6% lead to a reduction of carcass characteristics without significantly affecting loin-eye area possibly associated with low palatability of the additive used. The lower acceptance of the silages with higher levels of urea is due to the ammonia retention in... Mostrar Tudo |
Palavras-Chave: |
Composição centesimal; Cortes comerciais; Qualidade da carne; Silagem de milheto. |
Thesagro: |
Ácido Graxo; Carcaça; Cordeiro; Ovino; Silagem; Uréia. |
Thesaurus NAL: |
Fatty acids; Proximate composition; Sheep. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1146919/1/Effects-of-pearl-millet-silage-ammoniation-with-urea-on-carcass-2018.pdf
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Marc: |
LEADER 02974naa a2200421 a 4500 001 2146919 005 2022-09-28 008 2018 bl uuuu u00u1 u #d 100 1 $aCARVALHO, G. G. P. de 245 $aEffects of pearl millet silage ammoniation with urea on carcass and meat quality of lambs.$h[electronic resource] 260 $c2018 520 $aThis study aimed to evaluate the effect of pearl millet silage ammoniated with urea on lamb carcass characteristics and meat quality. Thirty-two noncastrated crossbred lambs at 4?5 months of age, with an average initial body weight of 17.39 ± 2.16 kg, were distributed into four treatments in a randomized block experimental design with eight animals per treatment. Experimental diets were composed of pearl millet silage ammoniated with four levels of urea (0%, 2%, 4% and 6%, on dry matter basis (DM). Carcass conformation and fatness decreased linearly (p < 0.05). Except for the fat content, the proximate composition was not influenced (p < 0.05) by the diets. Meat lightness and yellowness increased linearly (p < 0.05). There was no effect of diets (p > 0.05) on cooking losses or shear force. The levels of oleic and erucic fatty acid levels in the meat decreased linearly (p < 0.05), whereas linoleic and eicosadien-oic acids, polyunsaturated fatty acids, PUFA:SFA ratio and ω6 contents increased (p < 0.05). Pearl millet silage ammoniated with urea allows for the production of good-quality lamb meat, with greater concentrations of polyunsaturated fatty acids. However, lambs fed diets with pearl millet ammoniated with up to 6% lead to a reduction of carcass characteristics without significantly affecting loin-eye area possibly associated with low palatability of the additive used. The lower acceptance of the silages with higher levels of urea is due to the ammonia retention in the material is attributed to the ammonization process. Thus, in spite of the benefits on lamb meat quality, it is suggested that the use of this additive in the ammonization of tropical forages be carried out with care, in limits of up to 6%. 650 $aFatty acids 650 $aProximate composition 650 $aSheep 650 $aÁcido Graxo 650 $aCarcaça 650 $aCordeiro 650 $aOvino 650 $aSilagem 650 $aUréia 653 $aComposição centesimal 653 $aCortes comerciais 653 $aQualidade da carne 653 $aSilagem de milheto 700 1 $aFREITAS, P. M. D. de 700 1 $aSANTOS, E. M. 700 1 $aARAUJO, G. G. L. de 700 1 $aOLIVEIRA, J. S. de 700 1 $aRODRIGUES, T. C. de C. 700 1 $aARAÚJO, M. L. G. M. L. de 700 1 $aASSIS, D. Y. C. de 700 1 $aROÇA, R. de O. 700 1 $aDELBEM, N. L. C. de 700 1 $aLOMELE, R. L. 700 1 $aLEITE, L. C. 700 1 $aRODRIGUES, C. S. 773 $tJournal of Animal Physiology and Animal Nutrition$gv. 102, p. 1154-1166, 2018.
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