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| BASSI, L. S.; PANISSON, J. C.; DIAS, R. C.; BOTTCHER, A.; NETTO, S. A.; MAIORKA, A.; KRABBE, E. L.. |
| ABSTRACT : The objective of this study was to evaluate the effect of diet energy level over carcass composition of broilers from three different commercial genetics. A completely randomized design was used, and treatments followed a factorial design with three dietary energy values (low, medium and high) and three genetics (A, B and C). Percentages of fat, protein, water and collagen in the carcass were evaluated at 42 days old. The data was submitted to analysis of variance and compared by Tukey test with 5% of probability. There was no interaction between energy and genetic (P>0,05). The genetics differed by carcass fat and protein values. Low energy diet resulted in higher fat percentage, while high diet energy improved carcass protein and water... |
| Tipo: Artigo em anais de congresso (ALICE) |
Palavras-chave: Nutrição animal; Frango de corte; Genética animal. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1078644 |
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| GEROMEL, C.; FERREIRA, L. P.; BOTTCHER, A.; POT, D.; PEREIRA, L. F. P.; LEROY, T.; VIEIRA, L. G. E.; MAZZAFERA, P.; MARRACCINI, P.. |
| Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffee species, sucrose and reducing sugar content were investigated in the fast fruit-ripening coffee species Coffea racemosa. Fruits were harvested regularly from anthesis, until the point of complete fruit maturation and tissue development, followed by measurement of fruit tissue weight. Pericarp was the most abundant tissue, and always represented around 70?80% of fruit fresh weight. The perisperm present in young fruits was rapidly replaced by the endosperm at around 40 days after flowering (DAF). In the latter tissue, total and reducing sugars decreased... |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: Coffea racemosa; Sucrose. |
| Ano: 2008 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/880537 |
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