Caracterização do ovo de ema (Rhea americana), qualidade físico-química, microbiológica e proteômica

• Autor(a) principal: Cervi, Renato Clini
• Data de Publicação: 2018
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/0013000008bg0
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/9743
• topic: Bacteriologia; Biologia molecular; Reologia; Bacteriology; Molecular biology; Reology; MEDICINA VETERINARIA PREVENTIVA::SAUDE ANIMAL (PROGRAMAS SANITARIOS)

The commercial production of large birds in Brazil began to become significant in the 1980s. The development of emas farms for egg production represents an alternative for the diversification of farming activities, coming in line with the projects established by the FAO for the Sustainable Management of Natural Resources, which establishes the introduction of an agroecological production matrix for social and environmental sustainability. With the growing interest in the creation of wild bird species, there is an opportunity to use their eggs for consumption in food and industrial processing. Compared with laying hens eggs, knowledge of the physicochemical and microbiological properties of rat eggs is scarce, and as a consequence, the parameters of poultry eggs are often used as a model to describe eggs of ostriches, emus and greater rhea. In order to add knowledge about greater eggs for commercial use, this work was carried out with the determination of the physico-chemical composition, the profile of natural and experimental bacterial contamination with Salmonella Gallinarum, the study of albumen and gem proteins and evaluation of rheological characteristics of the eggs of emas stored for 28 days at a temperature of 10ºC and analyzed in periods of one, seven, 14, 21 and 28 days. The results obtained in the experiments determined the characteristics of the egg composition of greater, aspects of natural and experimental microbiological contamination, composition and protein degradation. The results obtained in the present experiment indicated a product differentiated in the aspects studied and corroborate for the promising growth of raticulture as a sustainable livestock activity, new raw materials for the food industry and production of high quality animal protein for human consumption.