Meat Sector
Mostrando 1-12 de 36 artigos, teses e dissertações.
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1. EFFECTS OF THE DIETARY SUPPLEMENTATION WITH A MICROALGA EXTRACT ON BROILER PERFORMANCE AND FATTY-ACID MEAT PROFILE
ABSTRACT The present study was carried out in the poultry sector of UNOESC Xanxerê to evaluate the effect of various inclusion levels of seaweed (Schizotrichium ssp.) in the diet of broiler chickens in terms of performance, carcass yield, organ profiles and fatty acids levels in meat. We studied 480 one-day-old Cobb chicks, distributed in a completely rando
Braz. J. Poult. Sci.. Publicado em: 05/12/2019
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2. Lipid content and fatty acids compositions in commercial cuts of young goat meat
RESUMO: O Brasil apresenta a maior população de caprinos do continente americano, com mais de nove milhões de cabeças, a caprinocultura é considerada uma atividade em ascensão e de grande importância para a economia, principalmente da região nordeste. No presente trabalho foram determinados o teor de lipídios totais e o perfil de ácidos graxos de
Cienc. Rural. Publicado em: 28/02/2019
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3. Problems of water buffalo breeding in Turkey and suggestions for its development
ABSTRACT The objective of the study was to present the current situation of water buffalo breeding in Turkey, determine the relevant problems, and propose suggestions for its improvement. The research data were collected at the “Focus Group Interviews” with the sector actors from the cities engaged in buffalo breeding between July and September of 2015.
R. Bras. Zootec.. Publicado em: 21/05/2018
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4. Broiler Pre-Slaughter Water Diet with Grass Lemongrass (Cymbopogon Citratus Stapf)
ABSTRACT The pre-slaughter management is one of the predisposing factors to the reduction in the quality of the carcass and broiler meat, mainly for being a stressful condition. This study evaluates the inclusion of lemongrass (Cymbopogon citratus Stapf) in the water used in the diet of pre-slaughter broilers for the first time. The carcass and meat quality
Rev. Bras. Cienc. Avic.. Publicado em: 2017-12
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5. Microbiological, Physicochemical, and Histological Analyses of Broiler Carcasses with Cachexia
ABSTRACT Broiler carcasses presenting cachexia, as determined by the federal inspection agency, were submitted to microbiological, physicochemical, and histological analyses. Over a 2-month period, 278 carcasses from straight-run flocks of 43- to 48-d-old Cobb broilers from two different farms were condemned due to cachexia and subjected to gross examination
Rev. Bras. Cienc. Avic.. Publicado em: 2017-12
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6. Helminthic Parasites of Chickens (Gallus Domesticus) in Different Regions of São Paulo State, Brazil
Abstract The Brazilian poultry industry is an outstanding national and international agribusiness sector. Among the Brazilian states, São Paulo is the largest producer of commercial eggs and the fourth largest producer and exporter of chicken meat. Alternatively, semi-intensive and/or organic poultry production have also obtained a significant share of the
Rev. Bras. Cienc. Avic.. Publicado em: 2016-03
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7. Acidentes de trabalho relacionados ao abate de bovinos em Mato Grosso, Brasil
Abstract Introduction Cattle rising in the southern Amazon have grown rapidly, being Mato Grosso one of the top states in meat production. This growth led to the hiring of more workers to the chilling activity, increasing the number of workplace accidents in this sector. Objective To analyze the influence of slaughter cattle on occupational accidents and t
Cad. saúde colet.. Publicado em: 26/02/2016
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8. Options, challenges and potentials of poultry meat: an empirical investigation on european consumers
Agricultural market developments have attracted considerable attention recently, due to increasing consumer food prices and sharp short term price fluctuations of agricultural commodity prices. This medium term outlook provides a projection for major EU agricultural commodity markets and agricultural income until the year 2022, based on a set of coherent ass
Rev. Bras. Cienc. Avic.. Publicado em: 2014-12
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9. Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: process and quality
Salted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaining information that support the search for guarantees of origin for this typical regional product from the city of Petrolina-Pernambuco-Brazil. Data from three processing units were obtained, where it was observed the use of a traditional
Food Sci. Technol. Publicado em: 2014-03
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10. Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil
The objective of this study was to verify the compliance of the supermarket sector with respect to the Good Practice Program standards of the city of Santa Maria (RS), Brazil. Sixty nine establishments were verified using a checklist of good practices for the supermarket sector in Santa Maria, RS (Brazil), from April to July 2011. The data were collected by
Food Sci. Technol. Publicado em: 2013-12
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11. Qualidade e vida de prateleira de patê elaborado com subprodutos comestíveis do abate de ovinos. / Quality and shelf life of pâté made with edible by-products from slaughtered lamb.
Many edible meat by-products, produced from the lamb slaughter, are often wasted, although they represent excellent sources of many nutrients. The preparation of pâté may be an alternative to the use of this raw material, and contribute to the development of lamb sector by the offer of new products to the consumer market. The objective of this work was to
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2012
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12. Determinantes da expansão da bovinocultura na Amazônia Legal Mato-Grossense / The determinants of cattle herd expansion in the brazilian legal Amazon (Mato Grosso state)
While the growing demand for food has become a challenge to the productive sectors, the equal distribution of this production is one of the main concerns of the contemporary society. Following this trend, agricultural production has thrived, supported by research and technology. On the other hand, meat production still has room for improvement through divers
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012