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Registro Completo |
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Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
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Data corrente: |
28/02/2020 |
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Data da última atualização: |
24/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, M. O. dos S.; LUIZ, D. de B.; MARTINS, G. A. de S.; SANTOS, V. R. V. dos. |
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Afiliação: |
MARIA OLIVIA DOS SANTOS OLIVEIRA, UNIVERSIDADE FEDERAL DO TOCANTINS; DANIELLE DE BEM LUIZ, CNPSA; GLENDARA APARECIDA DE SOUZA MARTINS, UNIVERSIDADE FEDERAL DO TOCANTINS; VIVIANE RODRIGUES V DOS SANTOS, CNPASA. |
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Título: |
Net cage tambaqui farming: microbiological quality, nutritional value and yield. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Archivos de Zootecnia, v. 69, n. 265, p. 66-71, 2020. |
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ISSN: |
1885-4494 |
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Idioma: |
Inglês |
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Conteúdo: |
Tambaqui is traditionally consumed at a commercial size of 1.0 to 3.0 kg However, it is also consumed at between 0.350 to 0.450 kg, this size being referred to as tambaqui curumim (C). The objective of this study was to evaluate the microbiological quality of tambaqui at the commercial size (CS) and to characterize the nutritional value and yield of tambaqui belonging to the two size classes Curumim and CS originating from net cages. The effect of size on the centesimal composition and fish yield was evaluated in a completely randomized design with 12 repetitions while for the microbiological analysis one fish from each net cage was used. C showed protein, ash and moisture contents above those of CS, whereas the ether extract was higher for CS. The yields were 70.04% for C and 65.55% for CS. 50% of the samples showed contamination by Staphylococcus aureus, all values being within the Brazilian?s regulation limits. Salmonella spp. was found in 91.67% of the samples while 75% showed contamination by total coliforms and 8.34% by Escherichia coli. C showed a suitable nutritional value and a better yield in relation to CS. The addition of C to the diet will depend on its acceptance in the markets where its commercialization is not yet established. The microbiological results suggest a tendency of the species to harbor Salmonella spp. on the body surface. |
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Palavras-Chave: |
Tanque-rede. |
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Thesagro: |
Análise Microbiológica; Eficiência Nutricional; Peixe; Salmonella spp; Staphylococcus Aureus; Tambaqui; Tanque. |
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Thesaurus Nal: |
Fish; Fish cages; Fish farms; Microbiological quality. |
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Categoria do assunto: |
-- |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1120623/1/CNPASA2020az.pdf
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Marc: |
LEADER 02254naa a2200313 a 4500
001 2120623
005 2020-04-24
008 2020 bl uuuu u00u1 u #d
022 $a1885-4494
100 1 $aOLIVEIRA, M. O. dos S.
245 $aNet cage tambaqui farming$bmicrobiological quality, nutritional value and yield.$h[electronic resource]
260 $c2020
520 $aTambaqui is traditionally consumed at a commercial size of 1.0 to 3.0 kg However, it is also consumed at between 0.350 to 0.450 kg, this size being referred to as tambaqui curumim (C). The objective of this study was to evaluate the microbiological quality of tambaqui at the commercial size (CS) and to characterize the nutritional value and yield of tambaqui belonging to the two size classes Curumim and CS originating from net cages. The effect of size on the centesimal composition and fish yield was evaluated in a completely randomized design with 12 repetitions while for the microbiological analysis one fish from each net cage was used. C showed protein, ash and moisture contents above those of CS, whereas the ether extract was higher for CS. The yields were 70.04% for C and 65.55% for CS. 50% of the samples showed contamination by Staphylococcus aureus, all values being within the Brazilian?s regulation limits. Salmonella spp. was found in 91.67% of the samples while 75% showed contamination by total coliforms and 8.34% by Escherichia coli. C showed a suitable nutritional value and a better yield in relation to CS. The addition of C to the diet will depend on its acceptance in the markets where its commercialization is not yet established. The microbiological results suggest a tendency of the species to harbor Salmonella spp. on the body surface.
650 $aFish
650 $aFish cages
650 $aFish farms
650 $aMicrobiological quality
650 $aAnálise Microbiológica
650 $aEficiência Nutricional
650 $aPeixe
650 $aSalmonella spp
650 $aStaphylococcus Aureus
650 $aTambaqui
650 $aTanque
653 $aTanque-rede
700 1 $aLUIZ, D. de B.
700 1 $aMARTINS, G. A. de S.
700 1 $aSANTOS, V. R. V. dos
773 $tArchivos de Zootecnia$gv. 69, n. 265, p. 66-71, 2020.
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Registro original: |
Embrapa Pesca e Aquicultura (CNPASA) |
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| 15. |  | SANTOS, C. A. F. Recursos genéticos e pré-melhoramento do umbuzeiro. In: LEDERMAN, I. E.; LIRA JÚNIOR, J. S. de; SILVA JÚNIOR, J. F. da (Ed.). Spondias no Brasil: umbu, cajá e espécies afins. Recife: IPA; Embrapa Agroindústria Tropical; UFRPE, 2008. p. 91-96.| Tipo: Capítulo em Livro Técnico-Científico |
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