Pesos de abate e uréia protegida na dieta de terminação em confinamento de bovinos Nelore não castrados

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade da carne de cordeiros alimentados com levedura seca inativa (saccharomyces cerevisiae) da cana-de-açúcar em substituição ao farelo de soja

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ganho de peso e características de carcaça de novilhas cruzadas submetidas ou não à esterilização pela introdução intra-uterina de esferas inoxidáveis

Pós-graduação em Medicina Veterinária - FMVZ

Características qualitativas da carne de bubalinos submetida a diferentes períodos de maturação

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

Identificação e quantificação das proteínas miofibrilares, isoformas da cadeia pesada de miosina (MyHC) e o amaciamento da carne de bovinos Nelore (Bos indicus)

Pós-graduação em Genética e Melhoramento Animal - FCAV

Assessing the effectiveness of 30% sodium chloride aqueous solution for the preservation of fixed anatomical specimens: a 5-year follow-up study

Anatomical specimens used in human or veterinary anatomy laboratories are usually prepared with formaldehyde (a cancerous and teratogenic substance), glycerin (an expensive and viscous fluid), or ethanol (which is flammable). This research aimed to verify the viability of an aqueous 30% sodium chloride solution for preservation of anatomical specimens previously fixed with formaldehyde. Anatomical specimens of ruminant, carnivorous, equine, swine and birds were used. All were previously fixed with an aqueous 20% formaldehyde solution and held for 7days in a 10% aqueous solution of the same active ingredient. During the first phase of the experiment, small specimens of animal tissue previously fixed in formaldehyde were distributed in vials with different concentrations of formaldehyde, with or without 30% sodium chloride solution, a group containing only 30% sodium chloride, and a control group containing only water. During this phase, no contamination was observed in any specimen containing 30% sodium chloride solution, whether alone or in combination with different concentrations of formaldehyde. In the second phase of the experiment, the 30% sodium chloride solution, found to be optimal in the first phase of the experiment, was tested for its long-term preservation properties. For a period of 5years, the preserved specimens were evaluated three times a week for visual contamination, odors, and changes in color and texture. There was no visual contamination or decay found in any specimen. Furthermore, no strange odors, or changes in color or softness were noted. The 30% sodium chloride solution was determined to be effective in the preservation of anatomic specimens previously fixed in formaldehyde.

Qualidade da carne de cordeiros desmamados com diferentes idades e elaboração de produtos cárneos

Pós-graduação em Zootecnia - FCAV

Maturação e qualidade de cortes cárneos de cordeiros terminados em confinamento

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Capacitance spectroscopy and density functional theory

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

Características qualitativas da carne de frango de corte proveniente de diferentes sistemas de produção

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização física e química da carne de peito de aves de diferentes idades submetida à maturação

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

Qualidade das silagens de sorgo e de planta inteira de soja na terminação de cordeiros em confinamento

Pós-graduação em Zootecnia - FMVZ

Valores nutricionais e qualitativos de carnes bovinas (Longissimus thoracis) provenientes de sistemas de produção orgânica e convencional

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade da carne de bovinos recriados em pastagens associada a suplementação e terminação a pasto ou no confinamento

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)