Produção e qualidade do leite e da carne de caprinos anglo nubianos suplementados com óleos vegetais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Propriedade antioxidante de compostos fenólicos: importância na dieta e na conservação de alimentos

Living organisms are constantly subjected to the action of free radicals, which are one of the causes of oxidation reactions, because they have on free electron, what makes it very reactive. They are products of organism reactions or they are produced by exogenous factors, such as tobacco. Fatty acids are the most vulnerable target, and may suffer lipid peroxidation, what affects the cell structure. Cardiovascular diseases, cancer and diseases of aging are occurrence of these reactions in the organism related. The aliments are also subjected to suffer oxidation reactions, what make them unfit for consumption and decreasing the useful life. Synthetics antioxidants are used as aliments preservatives, but they present some toxicity for the organism. Studies for the utilization of natural antioxidants have gained more importance in recent decades, due to the conservation potential and low toxicity. Phenolics compounds are largely present at the vegetable kingdom and they present high antioxidant potential due to the neutralization and kidnapping of free radicals capacity. These compounds are used by the industry at the aliments conservation, specially the phenolics acids. The consumption of aliments rich in phenolic compounds, such as teas, wines and fruits are low incidence of degenerative diseases related. This study consists in a bibliographic revision that covers these compounds importance in diet and at the food conservation, and the methodologies and difficulties in the extraction process due to variety of molecules of this group.

Maturação de sementes de Poincianella Pluviosa (DC.) L. P. Queiroz (Sibipiruna): sementes tolerantes à dessecação e de baixa viabilidade no armazenamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Crude glycerin in the supplement for beef cattle on pasture

Pós-graduação em Zootecnia - FCAV

Desempenho de bovinos cruzados e parâmetros qualitativos de músculos maturados

Pós-graduação em Zootecnia - FCAV

Controle descendente da meiofauna pelo caranguejo Uca burgersi

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Glicerina bruta substituindo o milho em dietas de baixo amido na terminação de cordeiros

Pós-graduação em Zootecnia - FCAV

Características da carne de cordeiros alimentados com glicerina proveniente da produção de biodiesel

Pós-graduação em Zootecnia - FCAV

Farelo de acerola em programa de restrição alimentar para suínos pesados

Pós-graduação em Zootecnia - FCAV

Níveis e tipos de fibra dietética para suínos pesados em restrição alimentar qualitativa

Pós-graduação em Zootecnia - FCAV

Ajuste metabólico e respostas imunes de pacus juvenis alimentados com diferentes níveis de carboidratos e submetidos a jejum prolongado

Pós-graduação em Zootecnia - FCAV

Condição corporal e jejum sobre o metabolismo energético e crescimento de juvenis de pacu

Pós-graduação em Zootecnia - FCAV

Expressão das proteínas envolvidas no trânsito de cálcio miocárdico de ratos obesos por dieta hiperlipídica saturada

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Lipases microbianas: produção, propriedades e aplicações biotecnológicas

Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq)

Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g-1, respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.