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dc.creatorLopes, Leandro Sâmia-
dc.creatorMartins, Samara Rodrigues-
dc.creatorChizzotti, Mario L.-
dc.creatorBusato, Karina Costa-
dc.creatorOliveira, Ivanna Moraes de-
dc.creatorMachado Neto, Otávio R.-
dc.creatorPaulino, Pedro Veiga Rodrigues-
dc.creatorLanna, Dante Pazzanese Duarte-
dc.creatorLadeira, Marcio Machado-
dc.date.accessioned2020-11-20T15:33:30Z-
dc.date.available2020-11-20T15:33:30Z-
dc.date.issued2014-08-
dc.identifier.citationLOPES, L. S. et al. Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments. Meat Science, [S.I.], v. 97, n. 4, p. 602-608, Aug. 2014. DOI: https://doi.org/10.1016/j.meatsci.2014.03.005.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2014.03.005pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/45569-
dc.description.abstractThis study evaluated the effect of feed restriction and goat genotype on meat quality. Three genotypes (Brazilian native breed Canindé; Brazilian native breed Moxotó; and F1 Boer crossbred animals obtained by crossing Boer bucks with local breed does) and three different feeding regimens (ad libitum fed, AL; restricted fed at 75% of the ad libitum, R.75; or restricted fed at 50% of the average ad libitum intake, R.50) were used. There was no difference (P > 0.05) in chemical composition, total and soluble collagen, and shear force of the Longissimus lumborum muscle among genotypes. However, AL had greater amounts of soluble collagen and crude protein in the muscle (P < 0.05) than R.75. No difference (P > 0.05) was observed for the myofibrillar fragmentation index. The goat genotype presented few differences in their fatty acid profiles. However, goats fed ad libitum had a more favorable fatty acid profile for human health with greater concentrations of oleic acid, unsaturated fatty acids, and conjugated linoleic acid.pt_BR
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceMeat Sciencept_BR
dc.subjectFatty acid profilept_BR
dc.subjectCollagenpt_BR
dc.subjectGoat meatpt_BR
dc.subjectCarne - Qualidadept_BR
dc.subjectCabra - Nutriçãopt_BR
dc.subjectPerfil de ácidos graxospt_BR
dc.subjectColágenopt_BR
dc.titleMeat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatmentspt_BR
dc.typeArtigopt_BR
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