04.1 - Graduação (UAG)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2948
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9 resultados
Resultados da Pesquisa
Item Manejo de frangos de corte: do incubatório ao abate(2019-12-11) Oliveira, Maria Érika Melo de; Vasconcelos, Ruben Horn; http://lattes.cnpq.br/3641527128333770; http://lattes.cnpq.br/6403917240157720Item Produção de poedeiras comerciais na granja Almeida Ltda: relato de caso(2019-12-13) Almeida, Hellen Dayane Lima de; Freitas, Almir Chalegre de; http://lattes.cnpq.br/8971623206736259Item Relatório do estágio curricular supervisionado obrigatório: manejo de frangos de corte(2019-12-05) Cordeiro, Jackson Carvalho; Freitas, Almir Chalegre de; http://lattes.cnpq.br/8971623206736259; http://lattes.cnpq.br/7939899063121072Item Relatório do estágio curricular supervisionado obrigatório: sistema de produção de ovos no Agreste de Pernambuco(2019-12-04) Nascimento, Carlos Henrique Souza Cintra do; Cavalcante, Danilo Teixeira; http://lattes.cnpq.br/6476444073756661Item Manejo na avicultura de postura(2019-12-10) Nascimento, Carlos Henrique Souza Cintra do; Cavalcante, Danilo Teixeira; http://lattes.cnpq.br/6476444073756661Item Manejo de matrizes pesadas na Guarabira Aves Ltda - Guaraves(2019-01-17) Nascimento, Sthênio Braga do; Freitas, Almir Chalegre de; http://lattes.cnpq.br/8971623206736259; http://lattes.cnpq.br/1697313653678548Item Relatório do estágio curricular supervisionado obrigatório: produção de frangos de corte na Empresa Notaro Alimentos: da fábrica de ração ao abatedouro(2019-07-11) Pequeno, Danilo André dos Santos; Cavalcante, Danilo Teixeira; http://lattes.cnpq.br/6476444073756661; http://lattes.cnpq.br/3456145067647198Item Elaboração de hambúrguer de galinha poedeira adicionado de farelo de aveia como substituto de gordura(2019-02-04) Libório, Pedro Tenório de Holanda Rocha; Bernadino Filho, Raimundo; http://lattes.cnpq.br/9795918447046199; http://lattes.cnpq.br/0621424775098005Modern societies are increasingly concerned about the impact of food processing on the environment. The poultry industry has faced problems with the marketing of laying hens due to their lower sensory quality compared to chicken meat, generating environmental pollution and disposal costs. The objective of this study was to prepare hamburger from chicken meat enriched with oat bran. Three formulations were prepared, T1 with 5% of its weight added of oat bran and 5% of fat, T2 with addition of 10% of bran and T3 with addition of 10% of fat. The burgers were evaluated for physical-chemical, physical and sensory aspects. Only the results regarding the lipid content presented significant differences for p <0.5, the hamburger elaborated with the T3 treatment, presented the highest percentage of lipids (8.14 g / 100 g). Aa and pH were statistically the same for all formulations. The treatments did not differ in relation to the evaluated color parameters, and after being baked they presented darker coloration than the raw samples. For the texture analysis, the T3 treatment obtained a lower yield (71.18%) compared to the other treatments T1 (83.98%) and T2 (84.63%). T1 treatment presented the best results in sensory evaluation and purchase intention (4.49), indicating the possibility of insertion of the product in the market.Item Relatório do estágio curricular supervisionado obrigatório: produção animal na empresa Agroceres(2019-01-10) Lima, Isislayne Estevão de; Cavalcante, Danilo Teixeira; http://lattes.cnpq.br/6476444073756661; http://lattes.cnpq.br/2307580627849007