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| Pelicano,ERL; Souza,PA de; Souza,HBA de; Oba,A; Norkus,EA; Kodawara,LM; Lima,TMA de. |
| The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p<0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p<0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Carcass yield; Meat quality; Organoleptic characteristics; Probiotics. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2003000300009 |
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| Sánchez Quinche,Angel Roberto; Solórzano Saldarriaga,Julia Cristina; Quevedo Guerrero,José Nicasio; Paladines Romero,José Roberto; Pérez Baena,Ion. |
| Abstract The objective of this research was evaluate the effect of Mentha spicata L. infusion on the productive performance and organoleptic characteristics of Cobb 500 broilers. The management, biosecurity and welfare of birds for open houses systems were followed using a completely random design (CRD). In order to evaluate treatments effects during 35 days, 200 1-day-old mixed chickens were distributed in five treatments, with four réplicas, of 10 birds each in the following groups: T1 (control), T2 (M. spicata infusion at 10%), T3 (M. spicata infusion at 20%), T4 (M. spicata infusion at 30%) and T5 (M. spicata infusion at 40%). The variables studied were broilers productives performance, carcass weight, abdominal fat and organoleptic characteristics.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Abdominal fat; Carcass weight and quality; Organoleptic characteristics. |
| Ano: 2019 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122019000400312 |
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| Bordignon, Adriana Cristina; UEM; Souza, Bruno Estevão de; UNESP; Bohnenberger, Leandro; UNIOESTE; Hilbig, Cleonice Cristina; UNIOESTE; Boscolo, Wilson Rogério; UNIOESTE; Feiden, Aldi; UNIOESTE. |
| Este estudo teve como objetivo elaborar croquetes empanados, utilizando a CMS e as aparas do corte em ‘V’ do filé de tilápia. No mesmo estudo se avaliaram os parâmetros físico-químicos e microbiológicos para as matérias primas e o croquete pronto; realizada também uma análise sensorial. Para a CMS a umidade foi de 79,05%, proteína 14,63%, cinzas 0,87%, extrato etéreo 4,66% e para as aparas, respectivamente, 81,27, 14,53, 1,13 e 1,93%. Para os croquetes pré-fritos de CMS, encontraram-se 57,93% de umidade, 15,11% de proteína, 11,59% de cinzas e 3,36% de extrato etéreo e dos croquetes pré-fritos de aparas 57,84, 15,34, 9,17 e 3,95%, respectivamente. Estes parâmetros encontram-se na legislação vigente para produtos empanados, assim como as análises... |
| Tipo: Pesquisa de campo ; análise laboratorial |
Palavras-chave: Ciência agrária croquetes empanados; Aparas de filetagem; Composição centesimal; Características organolépticas produção animal piscicultura produtos e subprodutos de origem animal breaded croquettes; Fillet trim; Proximate composition; Organoleptic characteristics. |
| Ano: 2009 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6909 |
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