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| Registros recuperados : 109 | |
| 61. |  | ALVES FILHO, E.; SILVA, L. M. A. e; LIMA, Y.; RIBEIRO, P. R. V.; SILVA, E. de O.; ZOCOLO, G. J.; CANUTO, K. M.; MORAIS, S. M. DE; CASTRO, A. C. R. de; BRITO, E. S. de. Metabolomic variability of different genotypes of cashew by LC-Ms and correlation with near-infrared spectroscopy as a tool for fast phenotyping. Metabolites, Basel, v. 9, n. 6, artigo 121, 19 p. June 2019.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 62. | | COELHO, S. R. M.; ALVES FILHO, E. DE G.; SILVA, L. M. A. e; BISCHOFF, T. Z.; RIBEIRO, P. R. V.; ZOCOLO, G. J.; CANUTO, K. M.; BASSINELLO, P. Z.; BRITO, E. S. de. NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere. LWT, Amsterdam, v. 117, artigo 108673, 8 p. Jan. 2020.| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Arroz e Feijão. |
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| 63. | | ALCANTARA, D. B.; PAZ, M. S. O.; RODRIGUES, T. H. S.; FERNANDES, T. S. M.; BARBOSA, P. G. A.; LOIOLA, A. R.; GRINBERG, P.; ZOCOLO, G. J.; BRITO, E. S. de; NASCIMENTO, R. F. do. Organophosphorus Pesticide in Sapodilla (Manilkara zapota) Fruit. Journal of the Brazilian Chemical Society, v. 29, n. 10, p. 2180-2188, 2018.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 64. | | CARVALHO, K. R.; SOUZA, A. S. Q.; ALVES FILHO, E. G.; SILVA, L. M. A. e; SILVA, E. de O.; PEREIRA, R. de C. A.; ZOCOLO, G. J.; BRITO, E. S. de; SILVEIRA, E. R.; CANUTO, K. M. NIR and 1H qNMR methods coupled to chemometrics discriminate the chemotypes of the gastroprotective herb Egletes viscosa. Food Research International, v. 8, Parte A, art. 109759, Dezembro 2020. Pre Proof| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 65. | | OIRAM FILHO, F.; SILVA, E. de O.; LOPES, M. M. de A.; RIBEIRO, P. R. V.; OSTER, A. H.; GUEDES, J. A. C.; ZAMPIERI, D. de S.; BORDALLO, P. do N.; ZOCOLO, G. J. Effect of pulsed light on postharvest disease control-related metabolomic variation in melon (Cucumis melo) artificially inoculated with Fusarium pallidoroseum. PLoS ONE, v. 15, n. 4, art. no. e0220097, 2020.| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Uva e Vinho. |
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| 66. | | CARVALHO, K. R.; ZOCOLO, G. J.; PEREIRA, R. de C. A.; MARTINS, F. I. C. C.; RIBEIRO, P. R. V.; BRITO, E. S. de; SILVEIRA, E. R.; CANUTO, K. M. Development of a UPLC-ESI-MS method for simultaneous determination of flavonoids and diterpenes in Egletes viscosa (L.) Less herbal products. Journal of Pharmaceutical and Biomedical Analysis, New York, v. 166, p. 155-163, 20 Mar. 2019.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 67. | | PAIVA, J. R. DE; SOUZA, A. S. DE Q.; PEREIRA, R. de C. A.; RIBEIRO, P. R. V.; ZOCOLO, G. J.; BRITO, E. S. de; PESSOA, O. D. L.; CANUTO, K. M. Development and validation of a UPLC-ESI-MS method for quantitation of the anti-Alzheimer drug galantamine and other Amaryllidaceae alkaloids in plants. Journal of the Brazilian Chemical Society, Campinas, v. 31, n. 2, p. 265-272, Feb. 2020.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 69. | | SILVA, F. A. N.; SILVA, A. A.; FERNANDES, N. S.; RODRIGUES, T. H. S.; CANUTO, K. M.; NASCIMENTO, R. F.; BRITO, E. S. de; ARAGAO, F. A. S. de; FREITAS, B. M.; ZOCOLO, G. J. Evaluation of headspace solid-phase microextraction gas chromatography - mass spectrometry for the characterization of volatile organic compounds from melon (Cucumis melo L.) flowers. Chromatographia, v. 81, p. 1231-1239, 2018.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 70. | | MATOS, T. K. B.; GUEDES, J. A. C.; ALVES FILHO, E. G.; LUZ, L. R.; LOPES, G. S.; NASCIMENTO, R. F. DO; SOUSA, J. A. de; CANUTO, K. M.; BRITO, E. S. de; DIAS, N. da S.; ZOCOLO, G. J. Integrated UPLC-HRMS, Chemometric Tools, and Metabolomic Analysis of Forage Palm (Opuntia spp. and Nopalea spp.) to Define Biomarkers Associated with Non-Susceptibility to Carmine Cochineal (Dactylopius opuntiae). Journal of the Brazilian Chemical Society, v. 32, n. 8, p. 1617-1627, 2021.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 71. | | CAMPELO, M. DA S.; CÂMARA NETO, J. F.; MAGALHAES, H. C. R.; ALVES FILHO, E. G.; ZOCOLO, G. J.; LEAL, L. K. A. M.; RIBEIRO, M. E. N. P. GC/MS and 2D NMR-based approach to evaluate the chemical profile of hydroalcoholic extract from Agaricus blazei Murill and its anti-inflammatory effect on human neutrophils. Journal of Ethnopharmacology, 322, 117676, 2024.| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Soja. |
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| 72. | | SOUSA, A. E. D. de; LOPES, M. M. Dde A.; MOREIRA, A. D. R.; MACEDO, J. J. N.; MOURA, C. F. H.; ARAGAO, F. A. S. de; ZOCOLO, G. J.; MIRANDA, M. R. A. de; SILVA, E. de O. Induction of postharvest resistance in melon using pulsed light as abiotic stressor. Scientia Horticulturae, v. 246, p. 921-927, 2019.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 73. | | COSTA, R. P. O.; LUCENA, L. F.; SILVA, L. M. A. e; ZOCOLO, G. J.; CHONNY HERRERA-ACEVEDO; SCOTTI, L.; DA-COSTA, F. B.; NIKITA IONOV; POROIKOV, V.; MURATOV, E. N.; SCOTTI, M. T. The SistematX Web Portal of natural products:an update. Journal of Chemical Information and Modeling, Jun, v. 61, n. 6, p. 2516-2522, 2021.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 74. | | SCOTTI, M. T.; COSTA, R. P. O.; LUCENA, L. F.; SILVA, L. M. A. e; ZOCOLO, G. J.; HERRERA-ACEVEDO, C.; SCOTTI, L.; COSTA, F. B. da; IONOV, N.; POROIKOV, V.; MURATOV, E. N. The SistematX Web Portal of Natural Products: An Update. Journal of Chemical Information and Modeling, v. 61, p. 2516-2522, 2021.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 76. | | ALVES FILHO, E. G.; BRAGA, L. N.; SILVA, L. M. A. e; MIRANDA, F. R. de; SILVA, E. de O.; CANUTO, K. M.; MIRANDA, M. R.; BRITO, E. S. de; ZOCOLO, G. J. Physiological changes for drought resistance in diferent species of Phyllanthus. Scientific Reports, v. 8, art. 15141, 2018.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 77. | | VELOSO, G. B. R.; ASSIS, R. P.; PEREIRA, J. A. S.; CARVALHO, F. A.; SOARES, C. P.; BRUNETTI, I. L.; ISAAC, V. L. B.; RIBEIRO, P. R. V.; ZOCOLO, G. J.; CORRÊA, M. A.; SANTOS, A. G. DOS. Scavenging activity on reactive oxygen species with biological relevance by Varronia curassavica. Orbital: the Electronic Journal of Chemistry, v. 15, n. 2, p. 111-117, 2023.| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Soja. |
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| 78. | | DIAS, N. da S.; MONTEIRO, N. V.; SARAIVA, W. V. A.; SOUZA, A. G. L. DE; SANTOS, T. C. DOS; ZOCOLO, G. J.; INNECCO, R.; SILVA, C. S. B. D. Seletividade da mistura de óleos essenciais a parasitoides de ninfas de Aleurodicus cocois em cajueiro. Fortaleza: Embrapa Agroindústria Tropical, 2020. 16 p. (Embrapa Agroindústria Tropical. Boletim de Pesquisa e Desenvolvimento, 209).| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 79. | | ALCÂNTARA, D. B.; DIONISIO, A. P.; ARTUR, A. G.; SILVEIRA, B. K. S.; LOPES, A. F.; GUEDES, J. A. C.; LUZ, L. R.; NASCIMENTO, R. F.; LOPES, G. S.; HERMSDORFF, H. H. M.; ZOCOLO, G. J. Selenium in Brazil nuts: an overview of agronomical aspects, recent trends in analytical chemistry, and health outcomes. Food Chemistry, v. 372, 131207, 2022.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 80. | | SARAIVA, W. V. A.; DIAS, N. da S.; INNECCO, R.; ZOCOLO, G. J.; RODRIGUES, T. H. S.; RÊGO, A. S.; AMARAL, E. A. do; MELO, J. W. da S.; MACIEL, G. P. de S. Toxic effects of an essential oils mixture on Aleurodicus cocois (Hemiptera: Aleyrodidae) and Chrysoperla externa (Neuroptera: Chrysopidae). Biocontrol Science and Technology, 2021.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 109 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
08/12/2022 |
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Data da última atualização: |
08/12/2022 |
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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: |
MORA, N. H. A. P.; MACEDO, F. de A. F. de; MEXIA, A. A.; ALMEIDA, F. L. A. de; SENEGALHE, F. B. D.; POSSAMAI, A. P. S.; MACEDO, R. M. G. de; ARAUJO, G. G. L. de. |
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Afiliação: |
NATÁLIA HOLTZ ALVES PEDROSO MORA, Universidade Estadual de Maringá; FRANCISCO DE ASSIS FONSECA DE MACEDO, Universidade Estadual de Maringá; ALEXANDRE AGOSTINHO MEXIA, Universidade do Estado do Mato Grosso; FERNANDA LOSI ALVES DE ALMEIDA, Universidade Estadual de Maringá; FRANCIANE BARBIÉRI DIAS SENEGALHE, Universidade Federal da Grande Dourados; ANA PAULA SILVA POSSAMAI, Universidade Estadual de Maringá; ROSA MARIA GOMES DE MACEDO, Universidade Estadual de Maringá; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA. |
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Título: |
Physicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Semina: Ciências Agrárias, v. 36, n. 4, p. 2819-2828, 2015. |
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DOI: |
10.5433/1679-0359.2015v36n4p2819 |
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Idioma: |
Inglês |
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Conteúdo: |
Twenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the physicochemical properties of the meat. The animals received water ad libitum throughout the experimental period and were fed a complete, pelleted ration formulated to provide an average daily gain of 0.300 kg-1 . As the lambs reached the predetermined SFT in the fortnightly evaluation by ultrasound, they were slaughtered the day after the measurements, regardless of weight. The pH values for 0h00 (6.58) and 24h00 (5.50) and cooking loss (23.99%) did not differ between treatments. Regarding the meat color, lambs slaughtered with 2.0 mm and 3.0 mm SFT had meat with greater lightness and the meat from those with 3.0 and 4.0 mm SFT showed higher values for the intensity of red and yellow. Lambs slaughtered with 4.0 mm SFT (1.43 kgf) had more tender meat than those slaughtered with a SFT of 2.0 mm. Lambs slaughtered with 4.0 mm SFT had the greatest sarcomere length (1.47 μm). The crude protein (21.15%) and moisture (72.38%) contents in the 2.0 mm treatment were higher than those in the 4.0 mm treatment. The total lipids (4.84%) in the meat from 4.0 mm SFT animals were higher than those in the meat from 2.0 mm SFT lambs. Slaughtering lambs with 3.0 mm of fat thickness in the loin is recommended, as these animals comprise a larger number of favorable characteristics with regard to the meat chemical composition, softness, and color. MenosTwenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the physicochemical properties of the meat. The animals received water ad libitum throughout the experimental period and were fed a complete, pelleted ration formulated to provide an average daily gain of 0.300 kg-1 . As the lambs reached the predetermined SFT in the fortnightly evaluation by ultrasound, they were slaughtered the day after the measurements, regardless of weight. The pH values for 0h00 (6.58) and 24h00 (5.50) and cooking loss (23.99%) did not differ between treatments. Regarding the meat color, lambs slaughtered with 2.0 mm and 3.0 mm SFT had meat with greater lightness and the meat from those with 3.0 and 4.0 mm SFT showed higher values for the intensity of red and yellow. Lambs slaughtered with 4.0 mm SFT (1.43 kgf) had more tender meat than those slaughtered with a SFT of 2.0 mm. Lambs slaughtered with 4.0 mm SFT had the greatest sarcomere length (1.47 μm). The crude protein (21.15%) and moisture (72.38%) contents in the 2.0 mm treatment were higher than those in the 4.0 mm treatment. The total lipids (4.84%) in the meat from 4.0 mm SFT animals were higher than those in the meat from 2.0 mm SFT lambs. Slaughtering lambs with 3.0 mm of fat thickness in the loin i... Mostrar Tudo |
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Palavras-Chave: |
Carne de cordeira; Maciez; Sarcômero. |
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Thesagro: |
Cocção; Confinamento; Cor; Cordeiro. |
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Thesaurus NAL: |
Color; Cooking; Feedlots; Sarcomeres. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1149397/1/Physicochemical-characteristics-of-meat-from-pantaneiro-lambs-slaughtered-with-different-of-subcutaneous-fat-thicknesses-2015.pdf
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Marc: |
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100 1 $aMORA, N. H. A. P.
245 $aPhysicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses.$h[electronic resource]
260 $c2015
520 $aTwenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the physicochemical properties of the meat. The animals received water ad libitum throughout the experimental period and were fed a complete, pelleted ration formulated to provide an average daily gain of 0.300 kg-1 . As the lambs reached the predetermined SFT in the fortnightly evaluation by ultrasound, they were slaughtered the day after the measurements, regardless of weight. The pH values for 0h00 (6.58) and 24h00 (5.50) and cooking loss (23.99%) did not differ between treatments. Regarding the meat color, lambs slaughtered with 2.0 mm and 3.0 mm SFT had meat with greater lightness and the meat from those with 3.0 and 4.0 mm SFT showed higher values for the intensity of red and yellow. Lambs slaughtered with 4.0 mm SFT (1.43 kgf) had more tender meat than those slaughtered with a SFT of 2.0 mm. Lambs slaughtered with 4.0 mm SFT had the greatest sarcomere length (1.47 μm). The crude protein (21.15%) and moisture (72.38%) contents in the 2.0 mm treatment were higher than those in the 4.0 mm treatment. The total lipids (4.84%) in the meat from 4.0 mm SFT animals were higher than those in the meat from 2.0 mm SFT lambs. Slaughtering lambs with 3.0 mm of fat thickness in the loin is recommended, as these animals comprise a larger number of favorable characteristics with regard to the meat chemical composition, softness, and color.
650 $aColor
650 $aCooking
650 $aFeedlots
650 $aSarcomeres
650 $aCocção
650 $aConfinamento
650 $aCor
650 $aCordeiro
653 $aCarne de cordeira
653 $aMaciez
653 $aSarcômero
700 1 $aMACEDO, F. de A. F. de
700 1 $aMEXIA, A. A.
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700 1 $aSENEGALHE, F. B. D.
700 1 $aPOSSAMAI, A. P. S.
700 1 $aMACEDO, R. M. G. de
700 1 $aARAUJO, G. G. L. de
773 $tSemina: Ciências Agrárias$gv. 36, n. 4, p. 2819-2828, 2015.
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