Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1009441
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dc.contributor.authorMARINHO, R. M.pt_BR
dc.contributor.authorCOSTA, R. G.pt_BR
dc.contributor.authorBOMFIM, M. A. D.pt_BR
dc.contributor.authorCRUZ, S. E. B. S.pt_BR
dc.contributor.authorBELTRÃO, E. M.pt_BR
dc.contributor.authorSOUSA, Y. R. F. dept_BR
dc.contributor.authorSCHULER, A. R. P.pt_BR
dc.contributor.authorMAGNANI, M.pt_BR
dc.contributor.authorQUEIROGA, R. de C. R. do E.pt_BR
dc.date.accessioned2015-02-23T11:11:11Zpt_BR
dc.date.available2015-02-23T11:11:11Zpt_BR
dc.date.created2015-02-23pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationWorld Journal of Agricultural Sciences, v. 2, n. 5, p. 91-97, Jul. 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1009441pt_BR
dc.descriptionAbstract: By-products of industrial processes nutritionally rich as castor meal have been used as an energy source in feed for goats in order to increase the lipid characteristics of milk and dairy products. The present study was conducted to evaluate the physicochemical, microbiological and sensory properties of goat cheese "Coalho Type" made from milk of goats submitted to diets with increasing levels (33, 67 and 100%) of detoxified castor meal, replacing soybean meal. The cheeses produced showed no changes in sensory attributes (P>0.05). However, the diet with different levels of detoxified castor meal promoted an increase in the levels of unsaturated fatty acids in milk and cheese, especially the C6:0; C10:0; C14:0; C16:0; C18:1 and C18:3 profile, whereas reduced contents of saturated fatty acids were observed (P<0.05). The results suggest detoxified castor meal as a promising alternative for use in the diet of dairy goats in total replacement of soybean meal.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCheesept_BR
dc.subjectDetoxificationpt_BR
dc.subjectMilk productspt_BR
dc.subjectAlternative feedstuffpt_BR
dc.titleDiet with detoxified castor meal increase unsaturated fatty acids in goat milk and cheese.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2018-05-16T11:11:11Zpt_BR
dc.subject.thesagroCaprinopt_BR
dc.subject.thesagroLeite de cabrapt_BR
dc.subject.thesagroProduto derivado do leitept_BR
dc.subject.thesagroQueijopt_BR
dc.subject.thesagroFarelopt_BR
dc.subject.thesagroMamonapt_BR
dc.subject.thesagroDesintoxicaçãopt_BR
dc.subject.thesagroÁcido graxopt_BR
dc.subject.thesagroSojapt_BR
dc.subject.thesagroNutrição animalpt_BR
dc.subject.thesagroDietapt_BR
dc.subject.thesagroAlimento alternativopt_BR
dc.subject.thesagroSubprodutopt_BR
dc.subject.thesagroRicinus Communispt_BR
dc.subject.nalthesaurusGoat milkpt_BR
dc.subject.nalthesaurusFatty acidspt_BR
dc.subject.nalthesaurusAnimal nutritionpt_BR
dc.subject.nalthesaurusSoybeanspt_BR
dc.subject.nalthesaurusCastor beanspt_BR
dc.subject.nalthesaurusByproductspt_BR
riaa.ainfo.id1009441pt_BR
riaa.ainfo.lastupdate2018-05-16 -03:00:00pt_BR
dc.contributor.institutionRenata Mesquita Marinho, UFPB - Bananeiras, PB; Roberto Germano Costa, UFPB - Bananeiras, PB; MARCO AURELIO DELMONDES BOMFIM, CNPC; Sandra Elizabeth Beltrão Santa Cruz, UFPB - Bananeiras, PB; Edvaldo Mesquita Beltrão, UFPB - Bananeiras, PB; Yasmim Regis Formiga de Sousa, Centro de Tecnologia - Recife, PE; Alexandre Ricardo Pereira Schuler, Centro de Tecnologia - Recife, PE; Marciane Magnani, UFPB - João Pessoa, PB; Rita de Cássia Ramos do Egypto Queiroga, UFPB - João Pessoa, PB.pt_BR
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