Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/975611
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dc.contributor.authorJOELE, M. R. S. P.pt_BR
dc.contributor.authorLOURENÇO JUNIOR, J. de B.pt_BR
dc.contributor.authorNAHUM, B. S.pt_BR
dc.contributor.authorNERES, L. de S.pt_BR
dc.contributor.authorLOURENÇO, L. de F. H.pt_BR
dc.contributor.authorRODRIGUES, E. C. N.pt_BR
dc.contributor.authorNORONHA, G. N.pt_BR
dc.date.accessioned2014-01-10T11:11:11Zpt_BR
dc.date.available2014-01-10T11:11:11Zpt_BR
dc.date.created2014-01-10pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE BUIATRIA, 10.; SEMANA DO MÉDICO VETERINÁRIO DO PARÁ, 37.; SIMPÓSIO PARAENSE DE MEDICINA VETERINÁRIA, 5., 2013, Belém, PA. Anais... Belém, PA: Associação Brasileira de Buiatria, 2013.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/975611pt_BR
dc.descriptionThe aim of this study was to evaluate the fatty acid profile of the meat of buffalo finished in creating Traditional Systems (ST) and Silvopastoral (SSP) with supplemental feeding. The experiments were performed in the Research Units Animal "Senator Álvaro Adolpho", silvopastoral system and "Dr. Philibert Camargo, "traditional system of creation, belonging to Embrapa Amazônia Oriental, Belém-Pará, Brazil. After the fattening period, eight months, the animals were slaughtered at a commercial abattoir and their carcasses identified, refrigerated for 24 hours. The Longissimus dorsi (kebabs) retained the right half carcass between the 12th and 10th ribs, was ground and stored for determination of acids in lipids extracted from samples and cold reading esters performed by gas chromatography. The experimental design was completely randomized, the data were evaluated by ANOVA and means were compared by 't' test at 5% significance level. The analysis of fatty acid profile reveals a statistical difference (P <0.05), only the percentage of myristic acid (C14: 0) and polyunsaturated fatty acids. In conclusion, therefore, that breeding systems and supplementation are not sufficient to indicate the use of either system, since it must be taken into account also the environmental, social and economic.pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectSistemas de criaçãopt_BR
dc.subjectQualidade da carnept_BR
dc.subjectSuplementação alimentarpt_BR
dc.titlePerfil de ácidos graxos de carne de búfalos terminados em sistemas tradicional e silvipastoril.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2014-01-10T11:11:11Zpt_BR
riaa.ainfo.id975611pt_BR
riaa.ainfo.lastupdate2014-01-10pt_BR
dc.contributor.institutionMARIA REGINA SARKIS PEIXOTO JOELE, IFPA; JOSÉ DE BRITO LOURENÇO JUNIOR, UEPA; BENJAMIM DE SOUZA NAHUM, CPATU; LILAINE DE SOUSA NERES, UFPA; LUCIA DE FATIMA HENRIQUES LOURENÇO, UFPA; ELLEN CRISTINA NABIÇA RODRIGUES, IFPA; GERLANE NUNES NORONHA, UFPA.pt_BR
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