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Aptitude des méthodes physico-chimiques à décrire les caractéristiques sensorielles perçues par un jury entraîné à la dégustation de la viande de lapin Inra
Combes, S.; Larzul, C.; Jehl, N.; Juin, H.; Clochard, M.C.; Cauquil, L.; Darche, B.; Zoubai, A.; Lebas, F..
L’objectif de cette étude était de rapprocher les résultats des méthodes physico-chimiques d'analyse des caractéristiques de la viande de ceux obtenus par analyses sensorielles. L'expérimentation a porté sur 3 lots de lapins abattus à un poids vif de 2,3 kg : standard, Label et «Russe». Les analyses sensorielles indiquaient que les râbles des lapins du lot standard étaient les plus juteux, ceux des Labels étaient les moins juteux, tandis que les râbles provenant des lapins du lot Russe occupaient une position intermédiaire (p<0,001). Dans la cuisse, les lapins du lot standard ont été jugés les plus tendres, les cuisses des lapins du lot Russe ont été jugées comme étant les moins tendres tandis que les lapins du lot Label présentaient une position...
Tipo: Conference Paper Palavras-chave: Analyses sensorielles; Degustation; Tendreté.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007ef814613&uri=/notices/prodinra1/2007/10/
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Constraints of feeding on Salicornia ramosissima by wigeon Anas penelope : an experimental approach Inra
Durant, D.; Kersten, M.; Fritz, H.; Juin, H.; Lila, M..
The coastal marshes of the Charente-Maritime (western France) are a major wintering area for wigeon Anas penelope. In these marshes, wigeon feed mainly on grasses, while foraging on Salicornia (a fleshy, succulent halophyte) is uncommon. In order to understand the reason for this under-exploitation, an experimental study was carried out with captive wigeon in autumn 1998 on a Salicornia ramosissima marsh in the Charente-Maritime. Birds were unable to maintain their body weight when feeding on Salicornia. Measurements of food chemical composition and metabolisability, as well as instantaneous intake rate of the birds (g/min) could not explain these weight losses. However, the time budget of wigeon revealed that they spent a maximum of 10–11 h per 24 h...
Tipo: Journal Article Palavras-chave: SALICORNE; CANARD SIFFLEUR WIGEON; DIGESTIVE BOTTLENEK; INTAKE RATE; TIME BUDGET.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2006548cf7e&uri=/notices/prodinra1/2011/04/
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Effect of in feed talc supplementation on broiler performance Inra
Mallet, S.; Delord, P.; Juin, H.; Lessire, M..
Tipo: Journal Article Palavras-chave: TALC; MICROFLORE INTESTINALE; GAIN DE POIDS; POULET DE CHAIR.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2006ed8d0680&uri=/notices/prodinra1/2009/11/
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Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle Inra
Gatellier, P.; Mercier, Y.; Juin, H.; Renerre, M..
Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or less significant differences in lipid composition which will influence the colour and lipid stability. The mixed-diet finished cattle have about the same proportions of saturated and monounsaturated lipids as pasture-diet finished animals; on the contrary, cattle fed on grass have higher proportions of n-3 PUFA, and to a less extent, of n-6. Finishing diet had an important effect on lipid stability, meat from pasture-finished animals showing significantly lower TBA-RS level than meat from mixed-diet finished...
Tipo: Journal Article Palavras-chave: VIANDE BOVINE; ALIMENTATION A L'HERBE; REGIME MIXTE; RACE BOVINE CHAROLAISE; TENEUR EN LIPIDES; PEROXYDATION DES LIPIDES; MYOGLOBINE; ACIDE GRAS POLYINSATURE PASTURE-DIET; MIXED-DIET; CATTLE; CHAROLAIS; VITAMIN E; LIPID CONTENT; LIPID OXIDATION; COLOUR; MYOGLOBIN; POLYUNSATURATED FATTY ACIDS.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200687ca7e52&uri=/notices/prodinra1/2007/07/
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