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| Reis,Patrícia Barros; Ramos,Rodrigo Mauro; Souza,Leonardo Francisco de; Cançado,Silvana de Vasconcelos. |
| The objective of this work was to validate the spectrophotometric method to detect and quantify nitrite using ham pate as a source. The validated analytical conditions were 540 nm wavelength and the samples reading between 40 to 70 minutes after addition of coloring agents. The tested performance criteria were: linearity, matrix effect, selectivity, detection and quantification limit, accuracy, precision and robustness. As the results have obtained linearity in the studied zone (0.125 to 3 g/mL) and matrix effect was not observed, there was not any interference from ascorbic acid, but interference occurred from sodium eritorbate, in concentrations above 2.5 mg/100g. The detection limit was defined as 12.5 mg of nitrite/kg for pate and the quantification... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Validation; Nitrite; Spectrophotometric method; Ham pate. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502009000100006 |
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| Oliveira,Daniela Duarte de; Baião,Nelson Carneiro; Cançado,Silvana de Vasconcelos; Oliveira,Benedito Lemos de; Lana,Ângela Maria Quintão; Figueiredo,Tadeu Chaves de. |
| The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk old Dekalb laying hens were investigated. Laying hens were subjected to three defined treatments according to the source of lipid added to their diets: soybean oil, beef tallow, and a control diet (without the addition of oil). The experimental design was in a 3x2 factorial arrangement (three treatments and two different ages). The fatty acid composition of the yolks in the eggs produced by the laying hens was analyzed. The eggs produced by laying hens on the soybean oil diet had a large amount of polyunsaturated fatty acids (PUFA) omega-6 (n-6) and omega-3 (n-3) in their yolks (23.55, 2.30% respectively), whereas egg yolks from hens who were given beef... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Egg yolks; Laying hens; Beef tallow; Soybean oil; Fatty acids. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500018 |
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| Reis,Luciana Pimenta; Menezes,Liliane Denize Miranda; Lima,Graciela Kunrath; Santos,Ethiene Luiza de Souza; Dorneles,Elaine Maria Seles; Assis,Débora Cristina Sampaio de; Lage,Andrey Pereira; Cançado,Silvana de Vasconcelos; Figueiredo,Tadeu Chaves de. |
| ABSTRACT: In order to detect and identify Campylobacter spp. in broiler chicken carcasses, and to compare detection methods, 43 chilled and 43 frozen carcasses were collected and analyzed. Three methodologies were evaluated: an automated Enzyme Linked Fluorescent Assay (ELFA) VIDAS®30, Polymerase Chain Reaction (PCR) and real-time PCR. Only four chilled carcasses (4.6%) were considered positive for Campylobacter spp. by VIDAS®30 and no sample was positive when the conventional PCR technique was used. However, real-time PCR showed a higher incidence of contamination by Campylobacter spp. in broiler carcasses, with 45 (52.3%) positive samples. C. jejuni was the species most frequently reported in the samples (88.8%). No differences in the frequencies of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: C. jejuni; C. coli; Detection methods; VIDAS®30.. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000200451 |
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| Lima,Laís Maria Brito; Lara,Leonardo José Camargos; Baião,Nelson Carneiro; Cançado,Silvana de Vasconcelos; Michell,Bruna Cypreste; Ferreira,Fernanda Carolina. |
| Avaliaram-se os efeitos dos níveis de energia, lisina, metionina + cistina na ração sobre o desempenho e os rendimentos de carcaça e cortes de frangos de corte. O delineamento experimental foi o inteiramente ao acaso, em esquema fatorial (3 × 2), composto de seis tratamentos e oito repetições (quatro para machos e quatro para fêmeas). Os tratamentos foram definidos pelos níveis de energia (baixo, médio e alto), lisina e metionina + cistina (padrão ou 10% superiores ao recomendado) e pelo período de criação (1 a 45 dias de idade). Em frangos machos, níveis médios de energia (3.000, 3.100 e 3.200 kcal/kg, respectivamente, nas rações inicial, de crescimento e final) e níveis normais de aminoácidos proporcionam maior ganho peso aos 45 dias de idade, no... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aminoácidos; Desempenho; Energia; Frangos de corte; Rendimento de carcaça. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982008000800013 |
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