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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Animal Sciences (1) Autor Amaral, Leticia Gomes de Morais (1) Balcão,Victor Manuel (1) Cantarelli, Vinícius de Souza (1) Cerqueira, Luís Gustavo dos Santos (1) Cotting,Lucia Nazareth (1) Gioielli,Luiz Antonio (1) Philomeno, Renato (1) Poltronieri,Tatyane Pereira (1) Rodrigues, Letícia Mendonça (1) Silva,Roberta Claro (1) Silveira, Hebert (1) Mais... Palavra-chave Lard (2) 5.04.03.01-0 (1) 5.04.03.02-8 biodiesel (1) By-product (1) Interesterification (1) Lipase (1) Soybean oil (1) Structured lipids (1) Swine (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2009 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Digestible and metabolizable energy of crude glycerin for finishing pigs Animal Sciences Silveira, Hebert; Rodrigues, Letícia Mendonça; Amaral, Leticia Gomes de Morais; Cerqueira, Luís Gustavo dos Santos; Philomeno, Renato; Cantarelli, Vinícius de Souza. The aim of this study was to determine the values of apparent digestible energy (DE) and metabolizable energy (ME) for crude glycerin derived of biodiesel based on pork fat for finishing pigs. The diets consisted of a basal diet and four levels of crude glycerin (0, 5, 10 and 15%). Twelve pigs were housed individually in metabolic cages and after seven days of adaptation, total collections of urine and feces for four consecutive days were performed. Gross energy (GE) of crude glycerin, diets, urine and fecal samples from each animal was determined. The crude glycerin used in this experiment presented 74.74% glycerin and 6,500 kcal kg-1 gross energy. The values of digestible energy (DE) and metabolizable energy (ME) were estimated by difference in the DE,... Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.04.03.01-0; 5.04.03.02-8 biodiesel; By-product; Lard; Swine. Ano: 2015 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/24601 Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification Ciênc. Tecnol. Aliment. Silva,Roberta Claro; Cotting,Lucia Nazareth; Poltronieri,Tatyane Pereira; Balcão,Victor Manuel; Gioielli,Luiz Antonio. The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz. from Candida cylindracea (AY30TM) and from Mucor circinelloides (M10TM). Pure lard exhibited a softening point of ca. 31.8 °C before interesterification, and this value shifted towards 29.1 °C after interesterification by AY30 lipase and towards 28.8 °C after interesterification by M10 lipase The interesterified lard exhibited lower consistency after reaction with both lipases, and this decrease was more pronounced for the reaction catalyzed by M10 lipase. This result was most likely due to the sn-1,3-specificity of M10 lipase. Pure lard... Tipo: Info:eu-repo/semantics/article Palavras-chave: Structured lipids; Lipase; Lard; Soybean oil; Interesterification. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300031 Registros recuperados: 2 Primeira ... 1 ... Última

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