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Search Results: 1 - 10 of 33517 matches for " Ednardo Rodrigues;Pereira "
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Medi??es instrumentais e sensoriais de dureza e suculência na carne caprina
Borges, ?ngela da Silva;Zapata, Jorge Fernando Fuentes;Garruti, Deborah dos Santos;Rodrigues, Maria do Carmo Passos;Freitas, Ednardo Rodrigues;Pereira, Ana Lucia Fernandes;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000400028
Abstract: the effect of muscle type and aging for seven days on certain functional and sensory properties of goat meat was evaluated. the experiment used meat from longissimus dorsi, semimembranosus and biceps femoris muscles from female goats that were approximately 20 months. after 24 h of being slaughtered and seven days, the aging meat was instrumentally analyzed for cooking losses (cl) and shear force (sf), as well as for sensory firmness (f) and juiciness (j) by a trained panel. cl was not affected (p > 0.05) by the type of muscle and aging of the meat. before aging, meat from semimembranosus muscles showed higher sf than those from longissimus dorsi or bicep femoris muscles. after aging, meat from semimembranosus and biceps femoris muscles were tenderer than those from longissimus dorsi muscle. meat from the semimembranosus muscle decreased in firmness during aging. shear force values in meat showed positive correlation with firmness and negative correlation with juiciness as evaluated by the panelists. a negative correlation between firmness and juiciness was observed. aging of the meat over seven days decreased firmness in goat meat from muscles, but did not affect cooking losses.
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp
Abreu, Virgínia Kelly Gon?alves;Pereira, Ana Lúcia Fernandes;Vidal, Tatiana Fontoura;Zapata, Jorge Fernando Fuentes;Sousa Neto, Manoel Alves de;Freitas, Ednardo Rodrigues de;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000400020
Abstract: the effect of gamma irradiation (0, 2, 4, and 6 kgy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. myristic acid was higher in shrimp irradiated with 4 and 6 kgy and palmitic acid was higher in samples irradiated with 2 and 6 kgy compared to non-irradiated samples. stearic and behenic acids were lower in shrimp irradiated with 6 kgy compared to non-irradiated shrimp. with regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kgy. saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. lipid oxidation was higher in samples irradiated with 2, 4, and 6 kgy. redness and yellowness of cooked shrimp were higher in samples irradiated with 6 kgy than in those in non-irradiated samples. the application of irradiation in doses up to 6 kgy on frozen and packed headed shrimp does not affect negatively the fatty acid profile, cholesterol content, and lipid and color stability.
Type of dietary lipids and storing time on egg stability
Pereira, Ana Lúcia Fernandes;Vidal, Tatiana Fontoura;Abreu, Virgínia Kelly Gon?alves;Zapata, Jorge Fernando Fuentes;Freitas, Ednardo Rodrigues;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000400026
Abstract: the objective of this work was to evaluate the influence of diets containing different lipid sources on eggs quality during refrigerated storage, on yolk fatty acid composition, and on cholesterol in the yolk. four diets were used containing soy oil (so), sunflower seed (ss), and meat and bone meal + soy oil (mbm + so) or meat and bone meal + tallow (mbm + ta). the experiment followed a factorial design 4 × 3 with four dietary treatments and three storage times. the eggs were stored at 4 °c for 0, 30, and 60 days. the collected eggs were analyzed for egg weight loss, haugh units, yolk moisture, yolk lipid oxidation, and cooked yolk firmness. refrigerated storage reduced haugh units, and increased yolk moisture. sixty days of storage time reduced the firmness of hard-cooked yolk. there was an interaction between dietary treatment and storage time for egg weight loss and lipid oxidation. with regard to yolk fatty acid profile, mbm + ta diet increased the contents of palmitic and palmitoleic acids. the levels of oleic and arachidonic acids were higher in yolks from birds fed with ss diet. linoleic acid level was higher in the yolk from treatment with so diet. diets containing mbm + so induced higher levels of docosahexaenoic acid. yolk cholesterol content was reduced with the inclusion of ss in the diet. therefore, the type of lipid present in the diet and refrigerated storage for 60 days at 4 °c can affect the egg quality.
Níveis de cloro para codornas japonesas na fase de postura
Bezerra, Roseane Madeira;Freitas, Ednardo Rodrigues;Braz, Nádia de Melo;Xavier, Regina Patrícia de Souza;Farias, Nadja Naiara Pereira;Sá, Newton Lima;
Revista Brasileira de Zootecnia , 2011, DOI: 10.1590/S1516-35982011001100016
Abstract: in order to evaluate the effects of chlorine levels on performance and egg quality of japanese quails during the production phase, 288 quails with seventeen weeks of age were distributed in a completely randomized design with six treatments, eight replicates and six birds experimental unit. chlorine levels were: 0.07, 0.12, 0.17, 0.22, 0.27 and 0.32%. performance and egg quality parameters evaluated were: feed intake (g/bird/day), water consumption (ml/bird/day), production (%), egg weight (g), egg mass (g/bird/day), feed conversion (g/g), moisture of excreta, digestibility of dry matter, coefficient of nitrogen, coefficient of gross energy, apparent metabolizable energy, corrected apparent metabolizable energy, haugh unit, percentages of albumen, yolk and shell. chlorine levels did not significantly influence any of those variables; however, the specific gravity increased linearly with the addition of chlorine in the feed. it is recommended that diets for japanese quails during the production phase be formulated with clorine levels of up to 0.32%.
ácidos graxos e composi??o centesimal da carne de coelhos alimentados com ra??o contendo farelo de coco
Souza, Daniela Vieira de;Zapata, Jorge Fernando Fuentes;Freitas, Ednardo Rodrigues;Souza Neto, Manoel Alves;Pereira, Ana Lúcia Fernandes;Vidal, Tatiana Fontoura;Abreu, Virgínia Kelly Gon?alves;Silva, Elisabeth Mary Cunha da;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000400012
Abstract: the objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (cm) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (p/s) fatty acids ratio in the meat. the experiment utilized 60 rabbits fed diets containing five levels of cm (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. increasing levels of cm in the diet did not affect (p > 0.05) meat centesimal composition. the levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary cm levels. when compared to the levels of fatty acids in the meat from the 0.00% cm diet, the palmitic acid was lower (p < 0.05) in the meat from all diets containing cm, the myristic and stearic acids were higher (p < 0.05), and the palmitoleic acid was lower (p < 0.05) in the meat from the diet containing 25.00% cm. the linolenic acid level was lower (p < 0.05) in meats from diets containing either 18.75 or 25.00% cm. the p/s relation in the meat was not affected (p > 0.05) by the levels of cm in the diets. this suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level.
Fibra na ra??o de crescimento e seus efeitos no desempenho de poedeiras nas fases de crescimento e postura
Braz, Nádia de Melo;Freitas, Ednardo Rodrigues;Bezerra, Roseane Madeira;Cruz, Carlos Eduardo Braga;Farias, Nadja Naiara Pereira;Silva, Nemuel Muniz da;Sá, Newton Lima;Xavier, Regina Patrícia de Souza;
Revista Brasileira de Zootecnia , 2011, DOI: 10.1590/S1516-35982011001200019
Abstract: the experiment was conducted to evaluate the effects of levels of neutral detergent fiber (ndf) of diets offered to the pullets between the 7th and 17th weeks of age on performance, development of the digestive and reproductive systems, as well as the effects on sexual maturity, performance and egg quality in laying phase, which was assessed until the 35th week. a total of 1,296 pullets were distributed in a completely randomized design in a 3 × 2 factorial arrangement with four replicates of 54 birds. the levels of 14.5, 16.5 and 18.5% ndf in light and semi-heavy birds were tested. at the end of the growth phase, the birds were transferred to the laying house, keeping the same experimental design, consisting of 14 birds per plot. there was no interaction between levels of ndf and the lines on the variables. in the growth phase, increasing the level of ndf reduced the weight gain and final weight, decreased feed conversion and increased the weight of the intestines. in the laying period, the levels of ndf did not affect significantly performance, the constituents or quality of eggs. in the growth phase, the semi-heavy birds had higher feed intake, weight gain and final weight, feed conversion, bigger weight of gizzard and lower weight of liver and ovary. in the laying period, the light birds were more precocious, had lower weight and egg mass, lower feed conversion, eggs with more yolk, less albumen, higher specific gravity and lower haugh units. regardless of lines, the increased level of ndf in diets for growth can influence the growth performance of pullets, resulting in fewer birds without heavy influence on sexual maturity, performance or egg quality in the laying phase.
Efeito da temperatura ambiente e do empenamento sobre o desempenho de frangas leves e semipesadas
Fukayama, Ellen Hatsumi;Sakomura, Nilva Kazue;Neme, Rafael;Freitas, Ednardo Rodrigues;
Ciência e Agrotecnologia , 2005, DOI: 10.1590/S1413-70542005000600023
Abstract: this work aims to evaluate the effect of environmental temperature and feather covering on the performance of two laying-type lines pullets from (10 to 13 weeks old). four hundred and eighteen hy-line pullets, 240 birds of each strain w-36 (light) and brown (semi heavy) were housed in five temperature controlled rooms at 12, 18, 24, 30 and 36oc. at each temperature three feather coverings were evaluated: 100% (no plucked), 50% (50% of the body plucked) and 0% (feathers removed). the statistical analysis was according to a 5 x 3 x 2 factorial scheme with 5 temperatures, 3 feather coverings and 2 strains. the data were analyzed by polynomial regression. the brown strain presented higher feed intake than the white strain at all temperatures. the decrease in feed intake with the temperature increase promoted reduction in body weight. the temperature comfort zone of w-36 was greater (18.33oc to 32.00oc) than the brown strain (23.75oc to 29.50oc).
Valor energético do óleo ácido de soja para aves
Freitas, Ednardo Rodrigues;Sakomura, Nilva Kazue;Neme, Rafael;Santos, Andréa Luciana dos;
Pesquisa Agropecuária Brasileira , 2005, DOI: 10.1590/S0100-204X2005000300007
Abstract: the use of soybean acid oil as energy source in poultry nutrition, has been limited by its uncertain metabolizable energy value. the objective of this work was to determine the effect of bird age and methodology on the metabolizable energy of commercial soybean acid oil. first and second trials were conducted using total collection excreta methodology with chicks of 12 to 20 days old and roosters, respectively. third trial used the methodology of sibbald with roosters. the treatments were reference diet and test diet (reference diet containing 10% acid oil). values of corrected apparent metabolizable energy obtained in the first and second trials were 7,488 kcal kg-1 and 8,610 kcal kg-1 of dry matter basis for chicks and roosters, respectively. corrected metabolizable energy for roosters (sibbald method) was 8,195 kcal kg-1 of dry matter. metabolizable energy determined in experiments with roosters was higher than that determined with chicks. formulation of diets containing soybean acid oil should consider the differences in energy contribution of soybean acid oil for young or mature birds.
Compara??o de métodos de determina??o da gravidade específica de ovos de poedeiras comerciais
Freitas, Ednardo Rodrigues;Sakomura, Nilva Kazue;Gonzalez, Marcos Martins;Barbosa, Nei André Arruda;
Pesquisa Agropecuária Brasileira , 2004, DOI: 10.1590/S0100-204X2004000500014
Abstract: the objective of this work was to compare the results of measuring the specific gravity (sg) of laying hen eggs by using a weighing apparatus and the saline flotation method (sfm). two hundred eggs from two genetic lines were distributed randomly into two groups of 50 eggs per genetic line and were submitted to two different sequences of sg measurement. not significant differences were found between the two methods. the weighing apparatus measured the sg of the eggs accurately as the sfm.
Níveis protéicos na ra??o de frangos de corte na fase de crescimento
Sabino, Hellen Fernanda Nocciolli;Sakomura, Nilva Kazue;Neme, Rafael;Freitas, Ednardo Rodrigues;
Pesquisa Agropecuária Brasileira , 2004, DOI: 10.1590/S0100-204X2004000500001
Abstract: the objective of this work was to determine crude protein levels on diet of males and females broilers from 22 to 42 days of age. males (440) and females (440) broilers chickens hubbard were distributed in a completely randomized design, in order to study five crude protein levels (15%, 17%, 19%, 21% and 23%) in a factorial arrangement. for male broilers, the protein levels had a quadratic effect on weight gain and feed:gain ratio. for females, the effect of protein levels was quadratic on weight gain and linear on feed:gain ratio. the dietary protein levels affected linearly the yield carcass for both sex. the females had higher abdominal fat and breast percentage than the males. the protein level recommended for male broilers is 21.70% and for females is 19.00%.
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