Genetic parameters for productive traits and skin quality in Nile tilapia

Autor: Todesco, Humberto, Campos, Eric Costa, Ribeiro, Ricardo Pereira, de Araújo, Filipe Chagas Teodózio, Tsujii, Karla Miky, Mantovani, Laís Santana Celestino, Casetta, Jaísa, da Silva, Gisele Ferreira, Siemer, Simone, Schlotefeldt, Carolina, da Silva Cardoso, Alex Júnio, Junior, Francisco Carlos Altimari, Tanamati, Fernanda, Paier, Carlos Roberto Koscky, Gasparino, Eliane, Lima-Junior, Edmar Maciel, de Oliveira, Carlos Antonio Lopes

Publikováno v: In Aquaculture 15 November 2022 560

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Análisis del comportamiento productivo y características físico-mecánicas de cueros de tilapia del Nilo alimentados con diferentes niveles de propóleo en las raciones

Autor: Oliveira, Gislaine Gonçalves, Kiohimo, Rafael Seki, Peres, Lucimar Pontara, Nogueira, Carla Cristina Alves, Sbaraini , Sabrina Campos, Santos, Sabrina Martins dos, Silva, Adriana Ferreira da, Coradini, Melina Franco, Casetta, Jaisa, Matiucci, Marcos Antonio, Schlotefeldt, Carolina, Feihrmann, Andresa Carla, Marengoni, Nilton, Goes, Elenice Souza dos Reis, Souza, Maria Luiza Rodrigues de

Publikováno v: Research, Society and Development; Vol. 10 No. 14; e206101421881
Research, Society and Development; Vol. 10 Núm. 14; e206101421881
Research, Society and Development; v. 10 n. 14; e206101421881
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this work was to evaluate the productive performance and physical-mechanical parameters of Nile tilapia leather, influenced by the inclusion of SL491* (based on propolis) in the rations. An experiment was conducted with six treatment

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::64e426eb99c4bac6f2ca8e3073cede31
https://rsdjournal.org/index.php/rsd/article/view/21881

Diferentes niveles de inclusión de harina elaborada a partir de canales cocidas de tilapia del Nilo en pan casero

Autor: Souza, Maria Luiza Rodrigues de, Chambó, Ana Paula Sartorio, Souza, Herivelto Beck de, Oliveira, Gislaine Gonçalves, Matiucci, Marcos Antonio, Sbaraini, Sabrina Campos, Santos, Fabricio Vieira dos, Casetta, Jaisa, Feihrmann, Andresa Carla, Oliveira, Edna Regina Netto de, Goes, Elenice Souza dos Reis

Publikováno v: Research, Society and Development; Vol. 10 No. 12; e389101220208
Research, Society and Development; Vol. 10 Núm. 12; e389101220208
Research, Society and Development; v. 10 n. 12; e389101220208
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this work was to develop and evaluate the nutritional and microbiological quality and acceptance of homemade bread including fish meal. Breads with inclusion of 0, 5, 10 and 15% of flour made from cooked carcasses of Nile tilapia wer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::efd8635c82703344dccb75b778e8b96e
https://rsdjournal.org/index.php/rsd/article/view/20208