Papers by Pedro Alves de Souza
Research, Society and Development
O objetivo deste estudo foi investigar se a permanência dos ovos cage-free nos ninhos compromete ... more O objetivo deste estudo foi investigar se a permanência dos ovos cage-free nos ninhos compromete sua qualidade interna. Foram distribuídos 660 ovos de poedeiras comerciais Isa Brown, com 31 semanas, em dois estudos independentes. No estudo 1, foi avaliada a qualidade de 180 ovos frescos submetidos a diferentes tempos de permanência no ninho (0h, 2h, 4h, 6h). Analisou-se peso dos ovos, altura de albúmen, Unidade Haugh e Índice Gema. No estudo 2, foram armazenados 480 ovos em esquema fatorial 4 x 5 [tempo de permanência no ninho (0h, 2h, 4h, 6h) vs período de armazenamento (0, 7, 14, 21 e 28 dias)]. Foram avaliados altura de albúmen, Unidade Haugh, Índice Gema, pH de gema e albúmen, oxidação lipídica e perda de peso dos ovos. Observaram-se alterações significativas para Unidade Haugh e altura de albúmen em ovos frescos, à medida que os ovos permaneciam no ninho, com menores valores (P<0,05) 6h pós-postura. Já em ovos armazenados, houve interação significativa entre o tempo de perma...
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American Journal of Animal and Veterinary Sciences, 2020
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South African Journal of Animal Science, 2021
This study evaluated the effects on the internal quality of eggs of various storage environments ... more This study evaluated the effects on the internal quality of eggs of various storage environments through which eggs may pass between being laid and being consumed. Commercial eggs (N = 648) from Dekalb White hens were used. Treatments consisted of T1: 28 days at 4 °C; T2: 28 days at 20 °C; T3: 7 days at room temperature (27 °C ± 2 °C) (humidity 55%) and 21 days at 4 °C; T4: 7 days at room temperature and 21 days at 20 °C; T5: 14 days at room temperature and 14 days at 4 °C; T6: 14 days at room temperature and 14 days at 20 °C; T7: 21 days at room temperature and 7 days at 4 °C; T8: 21 days at room temperature and 7 days at 20 °C; and T9: 28 days at room temperature. The characteristics that were evaluated consisted of Haugh unit (HU), yolk index (YI), colour (L*, a* and b*), albumen pH, yolk pH and lipid oxidation. Eggs stored 28 days were darker (L*), and had greater yolk pH and lipid oxidation than fresh eggs. Eggs stored under T1 and T3 conditions had greater HU and YI than eggs ...
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Poultry Science, 2021
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Anais da Academia Brasileira de Ciências, 2020
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Poultry Science, 2017
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International Journal of Biometeorology, 2017
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Revista Brasileira de Ciência Avícola, 2007
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Revista Brasileira de Ciência Avícola, 2004
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Ciência Rural, 2014
This study assessed the effects of different levels of oldman saltbush hay and ageing time on the... more This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)
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Revista Brasileira de Ciência Avícola, 2005
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Revista Brasileira de Zootecnia, 2012
Objetivou-se avaliar o desempenho, a resposta imune e as características de carcaça de frangos de... more Objetivou-se avaliar o desempenho, a resposta imune e as características de carcaça de frangos de corte alimentados com dietas suplementadas com cromo complexado a levedura (Saccharomyces cerevisae), criados em diferentes condições de temperatura. O experimento foi conduzido em câmaras climáticas com sistema de aquecimento e refrigeração, utilizando-se as seguintes condições de temperatura, de acordo com as idades: 1 a 3 dias (35, 35 e 35 ºC ± 2), 4 a 7 dias (35, 30, 25 ºC ± 2), 8 a 14 dias (34, 27 e 20 ºC ± 2), 15 a 21 dias (33, 26 e 18 ºC ± 2) e de 22 a 47 dias (32, 26 e 18 ºC ± 2), respectivamente, para temperatura quente, termoneutra e fria. As dietas foram suplementadas com 0, 400, 800, 1.200 μg Cr/kg. A suplementação de 400 μg Cr/kg melhora a viabilidade e, em aves mantidas em temperatura quente, a conversão alimentar, enquanto a temperatura de criação mostrou ter grande influência sobre as características produtivas em todas as fases de criação. As aves criadas em temperatura...
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Ciência e Tecnologia de Alimentos, 2001
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Archivos de Zootecnia, 2011
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Archivos de Zootecnia, 2010
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Archivos de Zootecnia, 2013
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Revista Brasileira de Ciência Avícola, 2005
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Ensino e Pesquisa no Campo da Engenharia e da Tecnologia de Alimentos, 2021
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Ars Veterinaria, May 14, 2008
... (EVALUATION OF DIFFERENT QUANTITIES OF FAT AND NATURAL ANTIOXIDANT IN QUALITATIVE AND SENSORI... more ... (EVALUATION OF DIFFERENT QUANTITIES OF FAT AND NATURAL ANTIOXIDANT IN QUALITATIVE AND SENSORIAL PARAMETERS OF FRESH LAMB SAUSAGE) ... The inclusion of 15% of swine fat and 0.1% of rosemary were more adequate for the fresh lamb sausage. ...
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Animals, 2021
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers aff... more This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrime...
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Papers by Pedro Alves de Souza