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| Melo,D.S.; Faria,P.B.; Cantarelli,V.S.; Rocha,M.F.M.; Pinto,A.M.B.G.; Ramos,E.M.. |
| O objetivo deste trabalho foi avaliar os efeitos do fornecimento de diferentes níveis de glicerina na alimentação sobre a qualidade da carne de suínos em terminação. Foram utilizados 30 machos castrados e 30 fêmeas que apresentaram peso inicial de 79,3±4,0kg. Utilizou-se delineamento em blocos casualizados (peso inicial) em esquema fatorial 2 × 4 + 2, sendo duas categorias sexuais (macho castrado e fêmea), quatro níveis de glicerina bruta (50, 100, 150 e 200g/kg) e dois grupos controle (macho castrado e fêmea alimentados com dieta sem glicerina), totalizando dez tratamentos com seis repetições e a unidade experimental representada por um animal. Após o abate, foram realizadas as análises físico-químicas e centesimais dos músculos Longissimus dorsi (lombo)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biocombustível; Composição centesimal; Composição físico-química. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000200036 |
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| Faria,P.B.; Vieira,J.O.; Souza,X.R.; Rocha,M.F.M.; Pereira,A.A.. |
| The work had the intention of investigating the effect of the use of alternative feeds as part replacers in diet-formulating, evaluating the characteristic physicochemical alterations and centesimal composition of the free-range chicken. In the experiment a total of 192 (one hundred and ninety-two) birds of the Pescoço Pelado (Label Rouge) strain arranged in a completely randomized design (CRD) formed by 4 treatments (Treatment 1 (Control), Treatment 2 (10% of the inclusion of rice bran), Treatment 3 (10% of the inclusion of ground cassava leaf) and Treatment 4 (10% of the inclusion of ground leucaena hay) with 8 replicates per treatment were used. The results revealed greater values of b* (yellow), Saturation (C*) and pH for broiler meat with inclusion of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Label Rouge; Cassava leaf; Physicochemical. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000200019 |
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| Faria,P.B.; Cantarelli,V.S.; Fialho,E.T.; Pinto,A.M.B.G.; Faria,J.H.; Rocha,M.F.M.; Guerreiro,M.C.; Bressan,M.C.. |
| The aim of this work was to evaluate the effects of adding different levels of glycerin in the feeding on the lipid profile and cholesterol of the meat of finishing pigs. The experiment was arranged in a completely randomized design (CRD) with factorial 5x2, being five levels of glycerin in the diet and two genders. Sixty (60) swine of the Topigs genetics (30 barrows and 30 gilts) were used; they presented initial average weight of 79.3+4.0kg and were finished with the weight of 106.2+4.5kg. The levels of glycerin utilized were 0, 50, 100, 150 and 200g/kg in the natural matter. The analyses of lipid and cholesterol profile were conducted in the muscles longissimus dorsi(loin) andsemimembranosus (ham) on the left side of the carcasses. Interaction occurred... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biofuel; Fatty acids; Nutritional composition. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000200535 |
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