Engenharia de Pesca (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/16
Siglas das Coleções:
APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
TCC - Trabalho de Conclusão de Curso
Navegar
10 resultados
Resultados da Pesquisa
Item Cultivo de camarão marinho (Litopenaeus vannamei) em baixa salinidade na Fazenda Aquicultura Tapacurá, São Lourenço da Mata - PE(2023-09-20) Ferreira, Danilo de Souza; Silva, Luis Otávio Brito da; http://lattes.cnpq.br/3365265235618078; http://lattes.cnpq.br/5295574324521332Item Caracterização acústica do comportamento alimentar do camarão marinho Litopenaeus vannamei na fase berçário(2023-09-20) Costa Filho, Fábio Ulisses Ramos; Peixoto, Sílvio Ricardo Maurano; http://lattes.cnpq.br/5714254437228167; http://lattes.cnpq.br/7725981957042095Item Determinação da taxa de sobrevivência de juvenis de Macrobrachium rosenbergii, experimentalmente infectados com Vibrio parahaemolyticus(2023-08-15) Michereff, Gabriel Sobral; Silva, Suzianny Maria Bezerra Cabral da; http://lattes.cnpq.br/8569566022920336; http://lattes.cnpq.br/8665831491740543Item Avaliação da digestibilidade de farinha de cefalotórax de camarão (Penaeus vannamei) em dietas para tilápia (Oreochromis niloticus)(2023-09-22) Campelo, Kesya Leal; Santos, Juliana Ferreira dos; http://lattes.cnpq.br/6621907859216486; http://lattes.cnpq.br/2587814165212462In order to promote knowledge about alternative ingredients for aquatic animal feed formulations, the apparent digestibility coefficients (ADC) of protein, dry matter and crude energy of two ingredients in tilapia feed were determined. Seventy-two juvenile Nile tilapia (Oreochromis niloticus) with an average weight of 61.85±10.06 g were used in a completely randomized experimental design with three treatments, three replications and eight fish per box, alternating between the box and the hatchery. Three treatments were used: Reference feed, based on the nutritional needs of the species; Test feed consisting of the reference feed with the addition of shrimp cephalothorax meal (P. vannamei) whole with reference feed; Test feed consisting of the reference feed with the addition of shrimp cephalothorax meal (P. vannamei) with low fat content. The ADC was determined by the indirect method using 1% celite as an inert indicator. The CDA for crude protein was 94.14% and 94.22% and digestible values for crude protein were 51.96% and 56.90%; for dry matter, 92% and 91.8%; for energy, 92%; and digestible values of 80 and 89% were found. Shrimp cephalothorax waste was considered a potential substitute for protein in feed for the species.Item Regulação fisiológica da butirilcolinesterase através do uso de aditivos alimentares e sua aplicação em rações para camarão marinho(2023-04-19) Souza, Douglas Lemos de; Santos, Juliana Ferreira dos; http://lattes.cnpq.br/6621907859216486; http://lattes.cnpq.br/2715233041393261Litopenaeus vannamei is the most cultivated crustacean species in the world, representing 51.7% of total production. In Brazil, the species leads the national shrimp farming earning about R$1.6 million. Seeking to optimize cultures, new methods of physiological regulation can generate important results. The investigation of the modulation of the action of enzymes in the endocrine/digestive systems is an alternative with the potential to obtain significant results. Recently, it was proposed that the enzyme butyrylcholinesterase (BChE) plays a role in the metabolism of ghrelin, known as the “hunger hormone” and may influence feed intake and productive performance. The present study aimed to investigate the in vitro effect of BChE inhibitors as a physiological tool using food additives and their application in marine shrimp diets. Juveniles of L. vannamei in the fattening phase (2g, 4g and 6g) were obtained from a local producer and enzyme activity tests were carried out in different tissues (eye, muscle and hepatopancreas) using the IC50 parameter (concentration that inhibits the enzymatic activity by 50%). Tests were carried out to evaluate the inhibitory effect of the following plants: arugula (Eruca sativa), Swiss chard (Beta vulgaris) and spinach (Spinacea oleracea). The best inhibition results were arugula IC50: 0.019μg/mL in 6g shrimp; chard IC50: 0.14μg/mL in 4g shrimp and spinach IC50: 0.20μg/mL in 4g shrimp, chard showed better results for use as an additive. The feed was processed, and inhibitor extracts were added to the feed, in different samples, using grain alcohol as an incorporating vehicle. The physical and bromatological evaluations were then conducted, in the physical tests the repelletized rations showed a difference only in apparent density, even the repelletized rations being denser the buoyancy was not affected, for the bromatological tests they only showed lower humidity, due to the time in the oven. It can be concluded that individuals of average weight (4 g) have greater BChE activity, suggesting that this phase is ideal for introducing feeds with BChE inhibitors and that the inclusion of additives in shrimp feed, using the repellent method, can be used without impairing the nutritional and physical quality of the feed.Item Salinização da água e seus efeitos sobre o desempenho zootécnico do camarão marinho Penaeus vannamei na fase de berçário(2023-01-24) Cavalcanti, Bruno Roberto de Siqueira; Silva, Luis Otávio Brito da; http://lattes.cnpq.br/3365265235618078; http://lattes.cnpq.br/4106106458669767Item Efeito da frequência de adição do zooplâncton Brachionus plicatilis sobre o desempenho zootécnico de pós-larvas da espécie Litopenaeus vannamei cultivado em sistema de bioflocos(2023-03-15) Malandra, Adely Leticia Alves; Silva, Luis Otávio Brito da; http://lattes.cnpq.br/3365265235618078; http://lattes.cnpq.br/5263002170389598Item Efeito da adição de nucleotídeoss sobre o desempenho zootécnico no cultivo em sistema intensivo de Litopenaeus vannamei na fase de engorda(2023-01-24) Silva, Eugênio Breno Lucena Amâncio Carmo da; Silva, Luis Otávio Brito da; http://lattes.cnpq.br/3365265235618078; http://lattes.cnpq.br/6685497540018041Item Efeitos do ajuste iônico em água de baixa salinidade sobre o desempenho zootécnico do camarão marinho Litopenaeus vannamei cultivado em sistema intensivo(2023-03-24) Oliveira, Caio Vinícius Nunes de; Silva, Luis Otávio Brito da; http://lattes.cnpq.br/3365265235618078; http://lattes.cnpq.br/6521603417943771Item Avaliação físico-química e microbiológica do camarão cinza (Litopenaeus vannamei) submetido à defumação líquida em diferentes temperaturas e tempos de processamento(2021-12-10) Silva, Chirley Matilde da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205; http://lattes.cnpq.br/7594584352507927The gray shrimp (Litopeaneus vannamei) is one of the most cultivated fish species in the world due to its good performance in captivity, great market acceptance and its meat rich in protein. However, it presents a reduced shelf life due to the high water activity and a pH close to neutrality. One way to preserve shrimp and increase its shelf life is the use of liquid smoking, which is cleaner and healthier than traditional smoking. The objective of the study was to evaluate physicochemical and microbiological aspects of shrimp subjected to the liquid smoking process by testing different times and temperature. Before smoking, liquid smoke (20% dilution) was sprayed on the cleaned and salted shrimp. The shrimp were smoked in an oven with the following treatments: A - 80°C/5h, B - 85°C/4h, C - 90°C/3h. Analyses of yield, shrinkage percentage, color, texture, water holding capacity (WCR), water activity, moisture percentage and microbiological analyses were performed. The liquid smoking of shrimp at 80°C for 5 hours (Treatment A) caused lower yield, higher percentage of shrinkage, higher water holding capacity, higher hardness and lower percentage of moisture and water activity. In the shrimp submitted to smoking at 90°C for 3 hours (Treatment C) there was a higher yield, lower percentage of shrinkage, lower water holding capacity, lower hardness and higher percentage of moisture and water activity. The color of the shrimp showed no difference (P<0.05) among the proposed treatments. In the microbiological analysis, the results were within the standard required by Brazilian legislation. This shows that the variation of two hours of smoking time (3 to 5 hours) causes more influence, except for color, on the physicochemical aspects than the variation of 10°C (80 to 90°C) in the temperature of the process. It is concluded that the liquid smoking of shrimp at a combination of 90°C for 3 hours is more suitable because it causes a higher yield, a lower percentage of shrinkage and a softer (lower hardness) and juicier product (higher percentage of moisture), having a great potential for production and commercialization.