|
|
|
|
|
| Lima,Alyne Cristina Sodré; Sousa,Marco Antonio Paula de; Araújo,Jonas Carneiro; Nunes,Manuella Paula de Mesquita; Morais,Eziquiel de; Andrade,Stefano Juliano Tavares de; Chaves,Luciara Celi da Silva; Silva,André Guimarães Maciel e. |
| ABSTRACT The ability of discriminating carcass characteristics of different fat cover scores of heavy carcasses, according to the European (EUS) and Brazilian (BRS) classification systems, was assessed. Fifty-six lambs, weighing between 26.25 and 46.15 kg, of the Santa Inês and crossbred Santa Inês × Dorper genetic groups were evaluated. The level of adiposity was assessed through color photography of the carcasses after refrigeration according to the EUS and BRS. The carcasses were assigned to four groups by cluster analysis according to 25 variables, namely, cold carcass weight; muscle; bone; fat; and muscle:fat and fat:bone ratios of the carcass and cuts (hindquarter, shoulder, back); kidney, pelvic, and inguinal fat; and subcutaneous fat thickness. Of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Conformation; Non-specialized breeds; Tissue composition. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000600527 |
| |
|
|
| Melo,Waldjânio de Oliveira; Monteiro,Bruno Moura; Chaves,Luciara Celi da Silva; Santos,Eduardo Riodades Daher; Souza,Damazio Campos de; Amorim,Bianca Souza de; Faria Junior,Sebastião Pereira de; Ribeiro Filho,José Dantas; Faturi,Cristian; Viana,Rinaldo Batista. |
| ABSTRACT: This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk production of 6.97 ± 1.55 litres. The respective average results for the fat, protein, lactose and NFS of the individual samples were 6.31%, 3.81%, 4.99% and 9.75% for the infrared method-PO ANA 009 and 7.16%, 2.5%, 6.28% and 9.41% using ultrasound spectroscopy. There were significant differences (P<0.0001) in the levels of all of the components analysed between the two methods studied. Results obtained in the analyses using the ultrasonic milk... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buffaloes; Milk composition; Fat; Protein; Infrared. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000200753 |
| |
|
|
|
