Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/2904 |
Resumo: | Acute heat stress has been implicated in reducing the productive performance and meat quality of broilers. Although the effects of chronic heat stress and use of antibiotics are known about the livestock and yield rates on carcass, little is known about its effects on meat quality. Growth performance and meat quality of broilers receiving, or not, sub-therapeutic antibiotic administration was evaluated in birds raised under thermal comfort (TC) or chronic heat stress (HS). For meat quality evaluation 200 Cobb broilers were used and 320 birds were used for growth performance evaluation. Chicks were divided into two thermal raising conditions and subdivided based on diet antibiotic administration (CANT) or not (SANT). Interaction between thermal condition (TC) and antibiotic administration (ANT) was observed only for feed intake (FI) and breast pH1h. Lower FI was observed (P<0,05) only in broilers receiving antibiotics and raised under HS. Lower pH1h was observed (P<0,05) only in broilers receiving antibiotics and raised under TC. Lower weight gain (WG) and higher feed conversion (FC) was observed in broilers raised underwere reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts. HS. Broilres raised under HS had (P<0,05) lower absolute carcass, breast, drumstick, thigh, liver, heart and gizzard weights than broilers raised under TC. However, birds raised under HS had (P<0,05) lower breast yield and higher drumstick and thigh yields, indicating that carcass weight loss is essentially due to the reduction of protein deposition in the breast. Only liver and heart yields were reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts. |
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Cotrim, Weskley da Silvahttp://lattes.cnpq.br/9535977973987932Chaves, José Benício Paeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9Donzele, Rita Flávia Miranda de Oliveirahttp://lattes.cnpq.br/3783585152234703Gomide, Lucio Alberto de Mirandahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781895A9Fontes, Edimar Aparecida Filomenohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8Silva, Marco Túlio Coelhohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788315A1Barreto, Sérgio Luiz de Toledohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796216J52015-03-26T13:13:23Z2012-12-192015-03-26T13:13:23Z2010-07-30COTRIM, Weskley da Silva. Effect of growth promoting antibiotics on productive performance and meat quality of broilers raised under chronic heat stress. 2010. 123 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.http://locus.ufv.br/handle/123456789/2904Acute heat stress has been implicated in reducing the productive performance and meat quality of broilers. Although the effects of chronic heat stress and use of antibiotics are known about the livestock and yield rates on carcass, little is known about its effects on meat quality. Growth performance and meat quality of broilers receiving, or not, sub-therapeutic antibiotic administration was evaluated in birds raised under thermal comfort (TC) or chronic heat stress (HS). For meat quality evaluation 200 Cobb broilers were used and 320 birds were used for growth performance evaluation. Chicks were divided into two thermal raising conditions and subdivided based on diet antibiotic administration (CANT) or not (SANT). Interaction between thermal condition (TC) and antibiotic administration (ANT) was observed only for feed intake (FI) and breast pH1h. Lower FI was observed (P<0,05) only in broilers receiving antibiotics and raised under HS. Lower pH1h was observed (P<0,05) only in broilers receiving antibiotics and raised under TC. Lower weight gain (WG) and higher feed conversion (FC) was observed in broilers raised underwere reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts. HS. Broilres raised under HS had (P<0,05) lower absolute carcass, breast, drumstick, thigh, liver, heart and gizzard weights than broilers raised under TC. However, birds raised under HS had (P<0,05) lower breast yield and higher drumstick and thigh yields, indicating that carcass weight loss is essentially due to the reduction of protein deposition in the breast. Only liver and heart yields were reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts.O estresse térmico agudo tem sido implicado na redução do desempenho produtivo e da qualidade de carne de frangos. Embora os efeitos do estresse térmico crônico e do uso de antibióticos sejam conhecidos sobre os índices zootécnicos e o rendimento em carcaça, pouco se conhece sobre seus efeitos na qualidade da carne. Assim, objetivou-se neste trabalho avaliar o efeito do uso de antibióticos na dieta de frangos de corte criados em ambiente de alta temperatura sobre o desempenho produtivo e qualidade da carne de peito e coxa. Para a avaliação de desempenho produtivo foram utilizados 320 frangos da linhagem Cobb e para a qualidade foram utilizados 200 frangos, divididos em duas condições térmicas de criação (CTC), conforto (CT) e desconforto térmico (DT), que por sua vez foram subdivididas com base na administração (CANT), ou não (SANT), de doses subterapêuticas de antibióticos. Verificou-se efeito de interação entre CTC e ANT apenas sobre o consumo de ração e o pH1h do peito. O consumo de ração (CR) foi menor (P<0,05) em aves criadas em desconforto térmico (DT) que receberam antibióticos na dieta. Em aves criadas em conforto térmico (CT) o pH1h do peito foi menor (P<0,05) ao se administrar antibióticos. O ganho de peso (GP) foi menor e a conversão alimentar (CA) foi maior no grupo criado em desconforto térmico (DT). Frangos criados em DT apresentaram (P<0,05) menores pesos absolutos de carcaça, peito, coxa, sobre-coxa, fígado, coração e moela que frangos criados em conforto térmico (CT). Entretanto, aves criadas em DT apresentaram (P<0,05) menor peso relativo de peito e maiores pesos relativos de coxa e sobre-coxa, indicando que a perda de peso de carcaças se deve, essencialmente, à diminuição na deposição protéica no peito. Os pesos relativos do fígado e coração sofreram redução em aves criadas em DT. O uso de antibióticos levou (P<0,05) à diminuição do peso absoluto do peito e aumento do peso relativo da coxa e não interferiu (P>0,05) nos pesos absolutos e relativos do coração, fígado e moela. O pH1h e o pH24h da coxa e o pH24h do peito apresentaram-se (P<0,05) maiores e elevados no DT. Mesmo assim, os valores de luminosidade (L*) do peito e da coxa foram maiores (P<0,05) no DT. A perda de peso por gotejamento (PPG) da coxa foi maior (P<0,05) em aves criadas em DT. O uso de antibióticos não afetou (P>0,05) os indicadores de qualidade da carne da coxa, mas, no peito, observou-se (P<0,05) redução nos valores do índice de amarelo (b*) e da cromaticidade (C*) em aves que receberam antibióticos. Embora sem afetar (P>0,05) o teor de gordura intramuscular (GIM) ou os valores de TBARS, a deposição de AGPI no músculo da coxa foi maior (P<0,05) em aves criadas em DT. Embora os valores de TBARS de aves criadas com administração de antibióticos tenham sido maiores (P<0,05), o uso de antibióticos não afetou (P>0,05) a deposição de ácidos graxos ou o teor de GIM no músculo da coxa. De maneira geral, o desconforto térmico interfere no desempenho produtivo, e na qualidade de cortes nobres de frangos de corte, sendo que os frangos criados em desconforto térmico apresentam pior desempenho produtivo e perdas na qualidade da carne de cortes nobres. O uso de antibióticos pouco interfere no desempenho produtivo e na qualidade da carne de cortes nobres.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosAntibiicosConforto térmicoQualidade de carneRendimento de corteFrangosAntibioticsThermal Comfort, Quality of broilers raisedIncome cutoffChickensCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARESEfeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corteEffect of growth promoting antibiotics on productive performance and meat quality of broilers raised under chronic heat stressinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf578380https://locus.ufv.br//bitstream/123456789/2904/1/texto%20completo.pdf38e4076ea86f79bcd2e3f62af1b0a4cbMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain233371https://locus.ufv.br//bitstream/123456789/2904/2/texto%20completo.pdf.txtf2981ea467ba38887d150ffe211ba119MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3695https://locus.ufv.br//bitstream/123456789/2904/3/texto%20completo.pdf.jpg00feba2ca6d51a02eef115908b16bd3fMD53123456789/29042016-04-08 23:14:56.508oai:locus.ufv.br:123456789/2904Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:14:56LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte |
dc.title.alternative.eng.fl_str_mv |
Effect of growth promoting antibiotics on productive performance and meat quality of broilers raised under chronic heat stress |
title |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte |
spellingShingle |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte Cotrim, Weskley da Silva Antibiicos Conforto térmico Qualidade de carne Rendimento de corte Frangos Antibiotics Thermal Comfort, Quality of broilers raised Income cutoff Chickens CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES |
title_short |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte |
title_full |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte |
title_fullStr |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte |
title_full_unstemmed |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte |
title_sort |
Efeitos da condição térmica de criação e de antibióticos na dieta sobre o desempenho e a qualidade da carne de frangos de corte |
author |
Cotrim, Weskley da Silva |
author_facet |
Cotrim, Weskley da Silva |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/9535977973987932 |
dc.contributor.author.fl_str_mv |
Cotrim, Weskley da Silva |
dc.contributor.advisor-co1.fl_str_mv |
Chaves, José Benício Paes |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9 |
dc.contributor.advisor-co2.fl_str_mv |
Donzele, Rita Flávia Miranda de Oliveira |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://lattes.cnpq.br/3783585152234703 |
dc.contributor.advisor1.fl_str_mv |
Gomide, Lucio Alberto de Miranda |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781895A9 |
dc.contributor.referee1.fl_str_mv |
Fontes, Edimar Aparecida Filomeno |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8 |
dc.contributor.referee2.fl_str_mv |
Silva, Marco Túlio Coelho |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788315A1 |
dc.contributor.referee3.fl_str_mv |
Barreto, Sérgio Luiz de Toledo |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796216J5 |
contributor_str_mv |
Chaves, José Benício Paes Donzele, Rita Flávia Miranda de Oliveira Gomide, Lucio Alberto de Miranda Fontes, Edimar Aparecida Filomeno Silva, Marco Túlio Coelho Barreto, Sérgio Luiz de Toledo |
dc.subject.por.fl_str_mv |
Antibiicos Conforto térmico Qualidade de carne Rendimento de corte Frangos |
topic |
Antibiicos Conforto térmico Qualidade de carne Rendimento de corte Frangos Antibiotics Thermal Comfort, Quality of broilers raised Income cutoff Chickens CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES |
dc.subject.eng.fl_str_mv |
Antibiotics Thermal Comfort, Quality of broilers raised Income cutoff Chickens |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES |
description |
Acute heat stress has been implicated in reducing the productive performance and meat quality of broilers. Although the effects of chronic heat stress and use of antibiotics are known about the livestock and yield rates on carcass, little is known about its effects on meat quality. Growth performance and meat quality of broilers receiving, or not, sub-therapeutic antibiotic administration was evaluated in birds raised under thermal comfort (TC) or chronic heat stress (HS). For meat quality evaluation 200 Cobb broilers were used and 320 birds were used for growth performance evaluation. Chicks were divided into two thermal raising conditions and subdivided based on diet antibiotic administration (CANT) or not (SANT). Interaction between thermal condition (TC) and antibiotic administration (ANT) was observed only for feed intake (FI) and breast pH1h. Lower FI was observed (P<0,05) only in broilers receiving antibiotics and raised under HS. Lower pH1h was observed (P<0,05) only in broilers receiving antibiotics and raised under TC. Lower weight gain (WG) and higher feed conversion (FC) was observed in broilers raised underwere reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts. HS. Broilres raised under HS had (P<0,05) lower absolute carcass, breast, drumstick, thigh, liver, heart and gizzard weights than broilers raised under TC. However, birds raised under HS had (P<0,05) lower breast yield and higher drumstick and thigh yields, indicating that carcass weight loss is essentially due to the reduction of protein deposition in the breast. Only liver and heart yields were reduced in birds raised under HS. Antibiotics administration lead (P<0,05) to a decrease in breast weight, an increase in drumstick and had no influence (P>0,05) on both weight and yield of heart, liver and gizzard. Higher (P<0,05), and high, drumstick s pH1h and pH24h as well as breast s pH24h were observed in broilers raised under HS. Even so, breast and drumstick of broilers raised under HS presented (P<0,05) higher lightness (L*). Drumstick drip loss was higher (P<0,05) in broilers raised under HS. Antibiotic administration did not affect (P>0,05) drumstick meat quality indicators but reduced (P<0,05) breast s yellowness (b*) and chroma (C*). Though not affecting (P>0,05) intramuscular fat content (IMF) or TBARS values, PUFA content of drumstick was higher in broilers raised under HS. TBARS values of broilers receiving antibiotics were higher (P<0,05); however antibiotic administration had no influence (P>0,05) on drumstick intramuscular fat content (IMF) or fatty acid profile. Overall, the discomfort interferes with the performance, and quality of prime cuts of broilers, and chickens raised on thermal discomfort have worse performance and losses in meat quality cuts. The use of antibiotics did not significantly on growth performance and meat quality of cuts. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-07-30 |
dc.date.available.fl_str_mv |
2012-12-19 2015-03-26T13:13:23Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:13:23Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
COTRIM, Weskley da Silva. Effect of growth promoting antibiotics on productive performance and meat quality of broilers raised under chronic heat stress. 2010. 123 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2904 |
identifier_str_mv |
COTRIM, Weskley da Silva. Effect of growth promoting antibiotics on productive performance and meat quality of broilers raised under chronic heat stress. 2010. 123 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
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http://locus.ufv.br/handle/123456789/2904 |
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Universidade Federal de Viçosa |
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Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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