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Anoxia stress and effect on flesh quality and gene expression of tilapia 116
ZUANAZZI,Jovana Silva Garbelini; LARA,Jorge Antonio Ferreira de; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; OLIVEIRA,Carlos Antonio Lopes de; RIBEIRO,Ricardo Pereira.
Abstract We evaluated the effect of the length of stay out of water on stress, gene expression, pH variation, blood parameters, histological analysis and water holding capacity (WHC) in fillets of the Nile tilapia (Oreochromis niloticus) cultivated in net-tanks. For this purpose, the fishes were maintained out of water under different periods of anoxia. Three and 6 min of anoxia in the pre-slaughter period increased the blood levels and mRNA expression of heat shock protein 70 the Nile tilapia and produced fillets with a less firm texture (greater sarcomere length). The evaluated periods of anoxia did not markedly affect pH and WHC. These results demonstrate that a pre-slaughter period of acute stress of up to 6 min does not considerably affect the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: HSP70; Oreochromis niloticus; PH; Sarcomere length; Water holding capacity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100195
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Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat 116
CASTRO,Pedro Luiz de; LEWANDOWSKI,Vanessa; SOUZA,Maria Luiza Rodrigues de; CORADINI,Melina Franco; ALEXANDRE,Alciony Andréia da Cunha; SARY,César; RIBEIRO,Ricardo Pereira.
Abstract The study was carried out with the objective of evaluating the influence of pre-slaughter stress on meat quality of Nile tilapia (O. niloticus) for 10 days of storage in ice. 75 whole fish were used eviscerated, with average weight and length of 825.75 ± 101.59 g and 28.25 ± 0.81 cm, respectively. The treatments consisted of time in which the animals underwent pre-slaughter hypoxia, being 0, 3 and 6 minutes. Rigor mortis and muscle pH were assessed besides the application of the Quality Index Method and analysis of total protein and blood glucose. Rigor mortis did not differ among treatments during the storage period, and after three hours all animals were in rigor stage. The muscle pH values varied widely during the study period, observing higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hypoxia; PH; Rigor mortis; Quality index method; Blood parameters.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100052
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Effects of freezing and thawing cycles on the quality of Nile tilapia fillets 116
ZUANAZZI,Jovana Silva Garbelini; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; GOES,Marcio Douglas; LARA,Jorge Antônio Ferreira de; RIBEIRO,Ricardo Pereira.
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aquaculture; Colour; Oreochromis niloticus; Lipid oxidation; PH.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031110
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GENETIC VARIABILITY AND REPRODUCTIVE CHARACTERISTICS OF ZEBRAFISH (Cyprinidae Danio rerio) STOCKS 37
LEWANDOWSKI,Vanessa; SARY,Cesar; ETTA,Jaisa CAS; SOUZA,Felipe Pinheiro de; CASTRO,Pedro Luiz de; GOES,Elenice Souza dos Reis; OLIVEIRA,Carlos Antonio Lopes de; RIBEIRO,Ricardo Pereira; VARGAS,Lauro.
ABSTRACT Specimens of cultured zebrafish acquired from different fish farms in Brazil may show genetic variability and alteration in allele frequency due to genetic drift and selective pressure in a captive environment, resulting in the differentiation of productive and reproductive characteristics. The aim of this study was to evaluate the genetic variability and reproductive characteristics of 180 zebrafish specimens from six Brazilian fish farms. A deviation from the Hardy-Weinberg equilibrium was observed in all evaluated stocks. Differentiation among stocks was observed in the amount of genetic variability with respect to observed heterozygosity and the inbreeding coefficient (FIS). Genetic distance between stocks was determined through the Fst index,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Animal model; Consanguinity; DNA; Female; Fish larvae.
Ano: 2022 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-548X2022000200223
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Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods 116
ZANQUI,Ana Beatriz; SOUZA,Aloisio Henrique Pereira de; GOHARA,Aline Kirie; NISHIYAMA,Márcia Fernandes; RIBEIRO,Ricardo Pereira; SOUZA,Nilson Evelázio de; VISENTAINER,Jesuí Vergílio; GOMES,Sandra Terezinha Marques; MATSUSHITA,Makoto.
Abstract The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fatty acids; Omega-3; Lyophilization; Principal components analysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100018
Registros recuperados: 5
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