Aerobic Stability
Mostrando 1-12 de 94 artigos, teses e dissertações.
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1. Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle
RESUMO: O objetivo desse estudo foi investigar a influência do tipo muscular na oxidação proteica, perfil de textura (dureza, elasticidade, coesividade e mastigabilidade) e composição centesimal da carne de bovinos Bos indicus (Nelore) terminados com grãos no Brasil. Os músculos longissimus lumborum (LL) e psoas major (PM) foram obtidos 24 horas post
Cienc. Rural. Publicado em: 18/04/2019
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2. Optimization of parameters technological to process tucupi and study of product stability
Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the
Food Sci. Technol. Publicado em: 29/11/2018
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3. Antioxidant effects of tea catechins on the shelf life of raw minced duck meat
Abstract The antioxidant effects of tea catechins (TC) on the shelf life of raw minced duck meat were investigated by measuring the levels of lipid peroxidation, globulin precipitation, and TC residues during refrigeration (4 °C). TC was added to the raw minced duck meat at 0 (T0), 300 (T300), 500 (T500), 800 (T800), or 1000 (T1000) mg/kg. Treated samples
Food Sci. Technol. Publicado em: 22/10/2018
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4. Wilting whole crop black oat with glyphosate for ensiling: effects on nutritive, fermentative, and aerobic stability characteristics
ABSTRACT We aimed to evaluate the effects of glyphosate as a chemical desiccant on the nutritional quality, fermentation pattern, and aerobic stability of wilted black oat (Avena strigosa Schreb) silage. Black oat sowing occurred in the first fortnight of May 2013. Desiccant application took place when oat reached milky/dough grain stage (96 days after plant
R. Bras. Zootec.. Publicado em: 30/07/2018
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5. Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey
Abstract Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein
Food Sci. Technol. Publicado em: 22/03/2018
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6. Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic m
Food Sci. Technol. Publicado em: 27/04/2017
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7. Effects of ensiling density on nutritive value of maize and sorghum silages
ABSTRACT Studies were conducted to determine the effects of different ensiling densities on fermentation, aerobic stability, and nutritive value of maize and sorghum silages. Maize and sorghum were harvested at dough (363 g/kg) and milk stages (275 g/kg), respectively. Herbages were chopped approximately 1.5 cm after harvest and then ensiled in mini silos at
R. Bras. Zootec.. Publicado em: 2016-10
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8. Stabilization of confined beef cattle manure: characteristics of produced fertilizers
ABSTRACT The growing demand for animal protein is directly related to the feedlot system of animals and their assumptions, such as the waste management. The characterization of the final products becomes an important factor in decision making by one or by other process. The objective was highlight characteristics that fertilizers present due to the used of s
Eng. Agríc.. Publicado em: 2016-10
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9. Effects of lines and inoculants on nutritive value and production costs of triticale silages
ABSTRACT The current study was undertaken to investigate the ensilage characteristics in triticale lines treated by inoculants and their interaction on fermentation metabolites and rumen degradability. Costs were estimated for growing and feeding whole-crop triticale lines for animal production. Triticale hybrids were harvested at the dough stage of maturity
R. Bras. Zootec.. Publicado em: 2016-07
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10. Wasted cabbage (Brassica oleracea) silages treated with different levels of ground corn andsilage inoculant
Our objective was to evaluate the chemical composition, fermentation profile, and aerobic stability of cabbage silages treated with ground corn and inoculant. The evaluated treatments were: addition of 200, 300, 400, 500, and 600 g of ground corn per kilogram of cabbage (fresh matter basis), with or without a bacterial inoculant composed of Lactobacillus pla
R. Bras. Zootec.. Publicado em: 2015-08
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11. Replacement of aruana grass by gliricidia (Gliricidia sepium) on silage quality
Our objective was to investigate the effect of the replacement of aruana grass by gliricidia on the fermentative losses, chemical composition, and aerobic stability of silages. For ensiling, whole-crop aruana grass (75 d of growth) was chopped (275 g kg-1 dry matter - DM) and ensiled alone or associated with gliricidia (270 g kg-1 DM; 150 d of growth). For g
R. Bras. Zootec.. Publicado em: 2015-07
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12. New inoculants on maize silage fermentation
The objective of this study was to evaluate the effect of bacterial inoculants at two inoculation rates on chemical and biological characteristics of maize silage. The treatments consisted of two inoculating rates (5 and 6 log cfu g-1 of forage) for each strain of lactic acid bacteria (LAB) identified as Lactobacillus buchneri, L. hilgardii, or L. plantarum.
R. Bras. Zootec.. Publicado em: 2014-08