| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
|
Data corrente: |
19/07/2012 |
|
Data da última atualização: |
13/07/2016 |
|
Autoria: |
COSTA, R. G.; BATISTA, A. S. M.; MADRUGA, M. S.; GONZAGA NETO, S.; QUEIROGA, R. de C. R. do E.; ARAÚJO FILHO, J. T. de; VILLARROEL, A. S. |
|
Afiliação: |
Roberto Germano Costa, Federal University of Paraiba (DA/CFT/UFPB), Bananeiras, Paraíba, Brazil; Ana Sancha Malveira Batista, State University of Vale do Acaraú (DZ/UVA), Sobral, Ceará, Brazil; Marta Suely Madruga, Federal University of Paraiba (DTQA/CT/UFPB), 5805-340 João Pessoa, Paraíba, Brazil; Severino Gonzaga Neto, Federal University of Paraiba (DZ/UFPB), Areia, Paraíba, Brazi; Rita de Cássia Ramos do Egypto Queiroga, Paraiba Federal University (DN/UFPB), Brazil; José Teodorico de Araújo Filho, Federal University of Alagoas (CECA/UFAL), Maceió, Alagoas, Brazi; Arturo Selaive Villarroel, Federal University of Ceara (DZ/UFC), Fortaleza, CE, Brazil. |
|
Título: |
Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents. |
|
Ano de publicação: |
2009 |
|
Fonte/Imprenta: |
Small Ruminant Research, v. 81, n. 1, p. 29-34, 2009. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Abstract: The objective of the study was to evaluate the effect of genotype and the dietary ?bre concentration in the chemical composition and physical properties of lamb meat. Samples from 54 animals from Morada Nova and Santa Inês native breeds and Dorpper×Santa Inês half-breedwere analyzed,which received two diets, onewith 41.7% and anotherwith 33.6% ?bre content, until reaching the average slaughterweight of 30 kg. The design usedwas fully randomized 3×2 factorial, three genotypes and two diets with nine replicates. Colour and pH in Semimembranosus muscle were determined, together with the analyses of the water retention capacity, loss of weight due to cooking, shearing force, and chemical composition in Longissimus dorsi muscle. The factor genotype in?uenced the chemical composition of meat, with Santa Inês lamb and crossbreed showing the highest protein percentages. The diet with 33.6% ?bre content provided meat with higher moisture percentage and lower protein value, and the loss of weight due to cooking and shearing force parameters did not interfere in other variables. In addition, lambs receiving higher ?bre content diet produced meat with lower shear force values, having indicated to be more tenderness. Despite these variations, the meat of lambs from all genotypes and under the diets evaluated can be considered of good quality. |
|
Palavras-Chave: |
Raça Morada Nova; Santa Inês. |
|
Thesagro: |
Carne; Composição Química; Cordeiro; Ovino; Qualidade. |
|
Thesaurus Nal: |
Lamb meat; Meat quality; Physical properties; Sheep. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02314naa a2200325 a 4500
001 1928722
005 2016-07-13
008 2009 bl uuuu u00u1 u #d
100 1 $aCOSTA, R. G.
245 $aPhysical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents.$h[electronic resource]
260 $c2009
520 $aAbstract: The objective of the study was to evaluate the effect of genotype and the dietary ?bre concentration in the chemical composition and physical properties of lamb meat. Samples from 54 animals from Morada Nova and Santa Inês native breeds and Dorpper×Santa Inês half-breedwere analyzed,which received two diets, onewith 41.7% and anotherwith 33.6% ?bre content, until reaching the average slaughterweight of 30 kg. The design usedwas fully randomized 3×2 factorial, three genotypes and two diets with nine replicates. Colour and pH in Semimembranosus muscle were determined, together with the analyses of the water retention capacity, loss of weight due to cooking, shearing force, and chemical composition in Longissimus dorsi muscle. The factor genotype in?uenced the chemical composition of meat, with Santa Inês lamb and crossbreed showing the highest protein percentages. The diet with 33.6% ?bre content provided meat with higher moisture percentage and lower protein value, and the loss of weight due to cooking and shearing force parameters did not interfere in other variables. In addition, lambs receiving higher ?bre content diet produced meat with lower shear force values, having indicated to be more tenderness. Despite these variations, the meat of lambs from all genotypes and under the diets evaluated can be considered of good quality.
650 $aLamb meat
650 $aMeat quality
650 $aPhysical properties
650 $aSheep
650 $aCarne
650 $aComposição Química
650 $aCordeiro
650 $aOvino
650 $aQualidade
653 $aRaça Morada Nova
653 $aSanta Inês
700 1 $aBATISTA, A. S. M.
700 1 $aMADRUGA, M. S.
700 1 $aGONZAGA NETO, S.
700 1 $aQUEIROGA, R. de C. R. do E.
700 1 $aARAÚJO FILHO, J. T. de
700 1 $aVILLARROEL, A. S.
773 $tSmall Ruminant Research$gv. 81, n. 1, p. 29-34, 2009.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria Tropical. |
|
Data corrente: |
14/05/2024 |
|
Data da última atualização: |
15/05/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
SOUZA, F. F. P. DE; CASTRO-SILVA, I. I.; ANDRADE, F. K.; MATTOS, A. L. A.; LOPES, M. DE S.; BARROSO, W. DA S.; SOUZA, B. W. S. DE; SOUZA FILHO, M. de S. M. de; SILVA, A. L. C. DA. |
|
Afiliação: |
FRANCISCO FÁBIO PEREIRA DE SOUZA, FEDERAL UNIVERSITY OF CEARÁ; IGOR IUCO CASTRO-SILVA, FEDERAL UNIVERSITY OF CEARÁ; FÁBIA KARINE ANDRADE, FEDERAL UNIVERSITY OF CEARÁ; ADRIANO LINCOLN ALBUQUERQUE MATTOS, CNPAT; MIRRAEL DE SOUSA LOPES, FEDERAL UNIVERSITY OF CEARÁ; WALLADY DA SILVA BARROSO, FEDERAL UNIVERSITY OF CEARÁ; BARTOLOMEU WARLENE SILVA DE SOUZA, FEDERAL UNIVERSITY OF CEARÁ; MEN DE SA MOREIRA DE SOUZA FILHO, CNPAT; ANDRÉ LUIS COELHO DA SILVA, FEDERAL UNIVERSITY OF CEARÁ. |
|
Título: |
Emulgel based on fish skin collagen-microalgae-silver increased neovascularization and re-epithelialization of full thickness burn in rats. |
|
Ano de publicação: |
2024 |
|
Fonte/Imprenta: |
Journal of Biomedical Materials Research, 112:e35399, 2024. |
|
DOI: |
https://doi.org/10.1002/jbm.b.35399 |
|
Idioma: |
Inglês |
|
Palavras-Chave: |
Burn wound healing; Cicatrização de queimadura; Pele de peixe. |
|
Thesagro: |
Cicatrização; Colágeno. |
|
Thesaurus NAL: |
Chlorella vulgaris; Collagen. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 00997naa a2200301 a 4500
001 2164258
005 2024-05-15
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1002/jbm.b.35399$2DOI
100 1 $aSOUZA, F. F. P. DE
245 $aEmulgel based on fish skin collagen-microalgae-silver increased neovascularization and re-epithelialization of full thickness burn in rats.$h[electronic resource]
260 $c2024
650 $aChlorella vulgaris
650 $aCollagen
650 $aCicatrização
650 $aColágeno
653 $aBurn wound healing
653 $aCicatrização de queimadura
653 $aPele de peixe
700 1 $aCASTRO-SILVA, I. I.
700 1 $aANDRADE, F. K.
700 1 $aMATTOS, A. L. A.
700 1 $aLOPES, M. DE S.
700 1 $aBARROSO, W. DA S.
700 1 $aSOUZA, B. W. S. DE
700 1 $aSOUZA FILHO, M. de S. M. de
700 1 $aSILVA, A. L. C. DA
773 $tJournal of Biomedical Materials Research, 112:e35399, 2024.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
