Consulta: creatorFacets:"Borghi,Thiago Henrique"
Registros recuperados: 2
Data/hora: 08/06/2024 16:49:27

Production, composition and processing of milk from ewes fed soybean seeds
Provedor de dados: 96
Autores: Zeola,Nivea Maria Brancacci Lopes; Sobrinho,Américo Garcia da Silva; Hatsumura,Carla Tiemi; Borghi,Thiago Henrique; Viegas,Carlos Renato; Barbosa,José Carlos.
The objective of this study was to evaluate production, chemical composition, and estimates of total solids and fatty acid profile of milk from 1/2 Lacaune × 1/2 Ile de France ewes fed control and soybean seeds-supplemented diets. Additionally, Roquefort type cheese was also produced and subjected to sensory analysis. Twenty four 1/2 Lacaune × 1/2 Ile de France ewes were divided into three groups and fed a control diet and diets containing 70 and 140 g kg-1 soybean as fed, during the lactation period. The remainder milk was used to produce Roquefort cheese. The experimental design was completely randomized, with three treatments (0, 70, and 140 g of soybean kg-1 as fed) and eight repetitions. The diets did not affect significantly the performance (56.72 kg...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fatty acid profile; Milk secretion; Physicochemical parameters; Roquefort type cheese; Sensory analysis.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000400146

Dietary glycerin does not affect meat quality of Ile de France lambs
Provedor de dados: 96
Autores: Borghi,Thiago Henrique; Silva Sobrinho,Américo Garcia da; Zeola,Nivea Maria Brancacci Lopes; Almeida,Fabiana Alves de; Cirne,Luís Gabriel Alves; Lima,Ana Rebeca Castro.
ABSTRACT The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Co-products; Fatty acids; Glycerol; Muscles; Omega-3.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000900554