Santos V.A.C.,University of Tras os Montes e Alto Douro |
Cabo A.,Polo Universitario do Alto da Ajuda |
Raposo P.,Associacao de Criadores de Ovinos Mirandeses ACOM |
Silva J.A.,University of Tras os Montes e Alto Douro |
And 2 more authors.
Small Ruminant Research | Year: 2015
The aim of this study was to evaluate the effect of carcass weight and sex on carcass composition and meat quality traits of thirty light lambs (19 males and 11 females) of the Churra Galega Mirandesa breed. Lambs were slaughtered at two carcass weight classes (≤7. kg and 7-10. kg) according to "Cordeiro Mirandês"-PDO specifications. The left sides of the carcasses were totally dissected. The longissimus thoracis and lumborum muscle was used for meat quality determination. Muscle percentage in the carcass was not affected by weight class or sex. The percentage of bone decreased at the higher weight class, while subcutaneous and intermuscular fat increased. These fat depots were also influenced by sex, with female lambs showing greater proportions of dissected fat. Lambs with a carcass weight of less than 7. kg have higher L* value and lambs with a carcass weight between 7 and 10. kg have higher a* value. Cooking losses are lower in carcass weighing less than 7. kg and tenderness was not significantly affected by weight class or sex. The results show that despite some carcass composition and meat quality differences, carcasses from both class weights have comparable quality attributes, which could permit to adjust the slaughter weight to seasonal prices and consumer preference. © 2015 Elsevier B.V.. Source
Pereira T.G.,INRB |
Batista I.,INRB |
Bandarra N.M.,INRB |
Ferreira J.,INRB |
And 2 more authors.
International Journal of Food Science and Technology | Year: 2013
The main objective of this study was to compare the proximate chemical composition and fatty acid profile of migrating allis shad (MS) and resident allis shad (RS) and to evaluate the nutritional value of fried migrating allis shad. No significant differences in the proximate chemical composition between males and females of each stock were obtained. However, MS fish had a significantly higher fat content than RS fish. The monounsaturated fatty acids group was the dominant in MS fish and oleic acid presented the highest percentage. Docosahexaenoic acid followed by eicosapentaenoic acid were the main PUFA in fish from both stocks. However, RS fish had higher total ω6 than MS fish due to its higher percentage of linoleic acid and arachidonic acid. Frying resulted in a significant reduction in water content and affected significantly the proximate chemical composition and the fatty acid profile, particularly the palmitic, oleic and linoleic acid. © 2013 Institute of Food Science and Technology. Source
Oliveira P.,IBB Institute for Biotechnology And Bioengineering |
Borges P.,IBB Institute for Biotechnology And Bioengineering |
Pinto R.R.,IBB Institute for Biotechnology And Bioengineering |
Pinto R.R.,Polo Universitario do Alto da Ajuda |
And 4 more authors.
Applied Catalysis A: General | Year: 2010
In this study, we analysed the influence of the acidity of a ZSM-5 catalyst on the catalytic transformation of various short-chain olefins (ethylene, propylene and 1-butene). Four ZMS-5 catalysts with different acid strength distributions were studied at different temperatures and partial pressures. The results were fitted using a kinetic model based on a network mechanism, which details the products by type (olefins, paraffins and aromatics) and number of carbon atoms. Polanyi-type equations, supported on quantum chemical calculations, were used to derive quantitative relations between the ammonia adsorption energy, used as a measure of the acidity of a given acid site, and the energetics of the various steps involved in the reaction. It was observed that, although the qualitative aspects of the reactivity differs from olefin to olefin and according to the catalyst's acidity, the model is able to describe both activity and product distribution for all catalysts, reactants and conditions using a single reaction scheme and a single set of kinetic parameters. © 2010 Elsevier B.V. All rights reserved. Source
Jeronimo E.,Unidade de Investigacao em Producao Animal |
Jeronimo E.,Polo Universitario do Alto da Ajuda |
Alfaia C.M.M.,Polo Universitario do Alto da Ajuda |
Alves S.P.,Unidade de Investigacao em Producao Animal |
And 7 more authors.
Meat Science | Year: 2012
Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7. days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P< 0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P= 0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat. © 2012 Elsevier Ltd. Source
Brites C.M.,Instituto Nacional dos Recursos Biologicos |
Trigo M.J.,Instituto Nacional dos Recursos Biologicos |
Carrapico B.,Polo Universitario do Alto da Ajuda |
Alvina M.,University of Valparaiso |
And 2 more authors.
Nutrition Research | Year: 2011
White wheat bread is a poor source of dietary fiber, typically containing less than 2%. A demand exists for the development of breads with starch that is slowly digestible or partially resistant to the digestive process. The utilization of maize flour and resistant starch is expected to reduce the release and absorption of glucose and, hence, lower the glycemic index of bread. This study was undertaken to investigate the hypothesis that a diet of maize bread, as produced and consumed in Portugal, would have beneficial metabolic effects on rats compared to white wheat bread. We also hypothesized that the effect of resistant starch on glycemic response could be altered by the use of different formulations and breadmaking processes for wheat and maize breads. Resistant starch (RS) was incorporated into formulations of breads at 20% of the inclusion rate of wheat and maize flours. Assays were conducted with male Wistar rats (n = 36), divided into four groups and fed either wheat bread, RS-wheat bread, maize bread, and RS-maize bread to evaluate feed intake, body weight gain, fecal pH, and postprandial blood glucose response (glycemic response). Blood triglycerides, total cholesterol concentrations, and liver weights were also determined. The maize bread group presented higher body weight gain and cholesterol level, lower fecal pH, and postprandial blood glucose response than the wheat bread group. The RS-wheat bread group showed significant reductions in feed intake, fecal pH, postprandial blood glucose response, and total cholesterol. The RS-maize group displayed significant reductions of body weight gain, fecal pH, and total cholesterol levels; however, for the glycemic response, only a reduction in fasting level was observed. These results suggest that maize bread has a lower glycemic index than wheat bread, and the magnitude of the effect of RS on glycemic response depends of type of bread. © 2011 Elsevier Inc. Source