Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120623
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dc.contributor.authorOLIVEIRA, M. O. dos S.eng
dc.contributor.authorLUIZ, D. de B.eng
dc.contributor.authorMARTINS, G. A. de S.eng
dc.contributor.authorSANTOS, V. R. V. doseng
dc.date.accessioned2020-02-28T18:09:50Z-
dc.date.available2020-02-28T18:09:50Z-
dc.date.created2020-02-28
dc.date.issued2020
dc.identifier.citationArchivos de Zootecnia, v. 69, n. 265, p. 66-71, 2020.eng
dc.identifier.issn1885-4494eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1120623-
dc.descriptionTambaqui is traditionally consumed at a commercial size of 1.0 to 3.0 kg However, it is also consumed at between 0.350 to 0.450 kg, this size being referred to as tambaqui curumim (C). The objective of this study was to evaluate the microbiological quality of tambaqui at the commercial size (CS) and to characterize the nutritional value and yield of tambaqui belonging to the two size classes Curumim and CS originating from net cages. The effect of size on the centesimal composition and fish yield was evaluated in a completely randomized design with 12 repetitions while for the microbiological analysis one fish from each net cage was used. C showed protein, ash and moisture contents above those of CS, whereas the ether extract was higher for CS. The yields were 70.04% for C and 65.55% for CS. 50% of the samples showed contamination by Staphylococcus aureus, all values being within the Brazilian?s regulation limits. Salmonella spp. was found in 91.67% of the samples while 75% showed contamination by total coliforms and 8.34% by Escherichia coli. C showed a suitable nutritional value and a better yield in relation to CS. The addition of C to the diet will depend on its acceptance in the markets where its commercialization is not yet established. The microbiological results suggest a tendency of the species to harbor Salmonella spp. on the body surface.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectTanque-redeeng
dc.titleNet cage tambaqui farming: microbiological quality, nutritional value and yield.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-04-24T11:11:11Z
dc.subject.thesagroTambaquieng
dc.subject.thesagroPeixeeng
dc.subject.thesagroSalmonella sppeng
dc.subject.thesagroStaphylococcus Aureuseng
dc.subject.thesagroEficiência Nutricionaleng
dc.subject.thesagroAnálise Microbiológicaeng
dc.subject.thesagroTanqueeng
dc.subject.nalthesaurusFisheng
dc.subject.nalthesaurusFish cageseng
dc.subject.nalthesaurusFish farmseng
dc.subject.nalthesaurusMicrobiological qualityeng
riaa.ainfo.id1120623eng
riaa.ainfo.lastupdate2020-04-24 -03:00:00
dc.contributor.institutionMARIA OLIVIA DOS SANTOS OLIVEIRA, UNIVERSIDADE FEDERAL DO TOCANTINS; DANIELLE DE BEM LUIZ, CNPSA; GLENDARA APARECIDA DE SOUZA MARTINS, UNIVERSIDADE FEDERAL DO TOCANTINS; VIVIANE RODRIGUES V DOS SANTOS, CNPASA.eng
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