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| Takahashi,Leonardo Susumu; Gonçalves,Flavio Daolio; Abreu,Janessa Sampaio de; Martins,Maria Inez Espagnoli Geraldo; Ferreira,Antonio Carlos Manduca. |
| Brazilian fish farms presented an accelerated development during the early 90's, mainly because of the increase in fee-fishing operations. To meet the demand of this market, fish production and supply became excessive and, as a consequence, the number of fee-fishing operations, farmers and the final selling price, decreased. This study analyzes the technical aspects, production cost, profitability and economic viability of the production of piauçu (L. macrocephalus) in ponds, based on information from a rural property. Feeding and fingerling costs amount to approximately 47.1% of the total production cost, representing together with the final selling price the most important factor affecting profitability. The payback period was 8.3 years, the liquid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Costs; Profitability; Economic analysis; Sensitivity analyses; Fish farming. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000200017 |
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| Abreu,Janessa Sampaio de; Urbinati,Elisabeth Criscuolo. |
| The role of vitamin C on physiological responses of matrinxã (Brycon amazonicus) submitted to air exposure was analyzed. Nine hundred fish (70.15 g) were distributed in fifteen 500 l boxes (60 fish.box-1) and fed five rations (treatments): Control (no vitamin C); T100 (100 mg); T200 (200 mg); T400 (400 mg) and T800 (800 mg of vitamin C kg.ration-1). Each ration was offered to fish of three boxes during 60 days before the stress challenge that consisted of exposing fish to air for two minutes. Samplings were carried out for 5, 15, 30 and 60 minutes after the air exposure. Blood was collected for glucose, cortisol, total protein, sodium, chloride, hematocrit, hemoglobin determination, and white and red cell count. Liver was removed for hepatosomatic index... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brycon amazonicus; Capture; Stress; Ascorbyl - polyphosphate. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672006000400013 |
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| Abreu,Janessa Sampaio de; Sanabria-Ochoa,Ana Isabel; Gonçalves,Flávio Daolio; Urbinati,Elisabeth Criscuolo. |
| Optimum loading density for the transport of matrinxã juveniles was investigated in a closed system with plastic bags. Transport was conducted for 4 h with fish (23.5± 0.4g and 11.6 (0.08cm) starved for 24h at loading densities of 83g L-1 (D1), 125g L-1 (D2), 168g L-1 (D3) and 206g L-1 (D4). Fish were sampled before transport (BT), after transport (AT) and 24h AT. The water quality was monitored before capturing fish in depuration tanks, after transport in plastic bags and in recovery tanks. Water oxygen decreased to values below 4mg L-1 in D2, D3 and D4, temperature was around 32°C, pH 6.5-6.78, total ammonia 1.09-1.7mg L-1, un-ionized ammonia 3.58-9.33x10³mg L-1 and alkalinity 134-165mg CaCO3 L-1. Blood cortisol and glucose concentrations increased in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Stress; Fish density; Transport; Water quality; Brycon amazonicus. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000500034 |
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| Sleder,Fernando; Cardoso,Daiane Alves; Savay-da-Silva,Luciana Kimie; Abreu,Janessa Sampaio de; Oliveira,Anderson Castro Soares de; Almeida Filho,Edivaldo Sampaio de. |
| ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Fresh sausage; Shelf life; Sensory. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600604 |
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