Efeito da ractopamina sobre as características físicas e químicas de filés de pacu (Piaractus mesopotamicus)
| Autor: | L. M. F. S. Oliveira, Márcio Gilberto Zangeronimo, Taciene Carvalho Mesquita, Maria Emília de Sousa Gomes Pimenta, R. S. Leal, Renata Ribeiro Alvarenga, Raimundo Vicente de Sousa |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
fish
General Veterinary biology animal production Food storage Cold storage qualidade de filé biology.organism_classification Pacu Ractopamine Lipid peroxidation Piaractus mesopotamicus chemistry.chemical_compound chemistry Lipid oxidation lipid oxidation piscicultura Piaractus fillet quality Food science lcsh:Animal culture oxidação lipídica lcsh:SF1-1100 peixe |
| Zdroj: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Volume: 66, Issue: 1, Pages: 185-194, Published: FEB 2014 Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.66 n.1 2014 Arquivo brasileiro de medicina veterinária e zootecnia Universidade Federal de Minas Gerais (UFMG) instacron:UFMG Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 66, Iss 1, Pp 185-194 (2014) |
| Popis: | The objective was to evaluate the use of ractopamine (RAC) in the diet for pacu (Piaractus mesopotaminus) in the finishing phase on some quality parameters of the fillets. Thirty-five animals weighing 0.868±0.168kg were distributed in a completely randomised design with five treatments (0.0 - control; 11.25, 22.50, 33.75 and 45 ppm of RAC) and seven replicates with two fillets obtained from the same animal. The diets were isocaloric and isoprotein and experimental time was 90 days. RAC did not affect (P>0.05) the initial pH or ph after 24 hours of the fillets. Compared to the control, RAC increased (P0,05) o pH inicial dos filés e nem após 24 horas. Comparado ao controle, a RAC aumentou (P |
| Databáze: | OpenAIRE |
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