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Emulsifier in broiler diets containing different fat sources
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2011-06-01)
This present study aimed at evaluating the effect of the addition of an emulsifier to diets containing soybean oil, poultry fat or their blend, on the performance, carcass traits, serum lipid levels, pancreatic lipase ...
A genome-wide association study reveals novel genomic regions and positional candidate genes for fat deposition in broiler chickens
(Bmc, 2018-05-21)
Background: Excess fat content in chickens has a negative impact on poultry production. The discovery of QTL associated with fat deposition in the carcass allows the identification of positional candidate genes (PCGs) that ...
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing ...
Ácidos graxos e colesterol da carne de cordeiros confinados recebendo dietas contendo fontes lipídicas e submetidos à restrição e realimentação
(2015-01-01)
It was evaluated the effects of sunflower grains inclusion or protected fat in the diet and compensatory growth on the loin eye area, subcutaneous fat thickness, chemical composition, cholesterol concentration and fatty ...
Solid fat content determination: Comparison between pNMR and DSC techniques
(Inst Grasa Sus DerivadosSevilleEspanha, 1995)
Morpho-physiological analysis of the insect fat body: A review
(Pergamon-Elsevier B.V. Ltd, 2010-07-01)
The insect fat body is the main organ of the intermediate metabolism of insects. The majority of proteins of the haemolymph is synthesized in this tissue, which also presents the functions of lipids, carbohydrates and ...
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective ...
Morpho-physiological analysis of the insect fat body: A review
(Pergamon-Elsevier B.V. Ltd, 2010-07-01)
The insect fat body is the main organ of the intermediate metabolism of insects. The majority of proteins of the haemolymph is synthesized in this tissue, which also presents the functions of lipids, carbohydrates and ...
Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product
(Association of Food Scientists and Technologists of India, 2017-08)
The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), ...