• Nenhum resultado encontrado

INFLUENCE OF LIPID EXTRACTION FROM DIFFERENT PROTEIN SOURCES ON in vitro DIGESTIBILITY

N/A
N/A
Protected

Academic year: 2019

Share "INFLUENCE OF LIPID EXTRACTION FROM DIFFERENT PROTEIN SOURCES ON in vitro DIGESTIBILITY"

Copied!
7
0
0

Texto

Loading

Imagem

Table 2 – Lipid contents of the samples analyzed.
Table 3 – Values of in vitro digestibility of the whole and defatted protein samples, calculated by the equation of the PH drop and pH-static methods.

Referências

Documentos relacionados

In conclusion, this study found that about 42% of Salmonella serovars isolated from chicken meat sold at stores and supermarkets of Ibague city were resistant to multiple

Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of. antioxidant

We expected that reproductive site limitation would lead to: 1 intense male-male competition for resource possession; 2 high variance in male reproductive success, generating

In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and

in samples collected from beef meat at three points of the slaughter line (after skinning, washing and cooling) at three slaughterhouses in Brazil that export meat.. The isolates

Hoje em dia, a avaliação é um processo pelo qual todos os agentes educativos têm de passar. A avaliação é uma actividade subjectiva, abrangendo mais do que medir, a atribuição

No caso da IES oferecer formação integrada, a estratégia está naquilo que as próprias diretrizes apontam como possibilidades de conteúdos e te- mas que devam ser oferecidos em ambas

A partir disso, este estudo teve como objetivo verificar adequação do consumo alimentar e a relação com o estado nutricional de pacientes portadores de insuficiência cardíaca