Navegando por Autor "Silva, Alessandra Moreira da"

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    Potencial do resíduo de filetagem da tilápia como ingrediente proteico para rações
    (Universidade Estadual do Norte do Paraná, 2020-02-28) Silva, Alessandra Moreira da; Porto, Petrônio Pinheiro; https://orcid.org/0000-0002-2999-7612; http://lattes.cnpq.br/1751366795715746; Porto, Petrônio Pinheiro; https://orcid.org/0000-0002-2999-7612; http://lattes.cnpq.br/1751366795715746; Grecco, Fabíola Cristine de Almeida Rego; https://orcid.org/0000-0003-4516-7632; http://lattes.cnpq.br/7872941464229041; Tamehiro, Claudia Yurika; https://orcid.org/0000-0002-1544-2130; http://lattes.cnpq.br/3001407216866732; Ferreira, Cláudia Yumi Matsubara Rodrigues; http://lattes.cnpq.br/4158802579096378; Nubiato, Keni Eduardo Zanoni; https://orcid.org/0000-0001-8957-5457; http://lattes.cnpq.br/7558533573494842
    The objective of this work was to evaluate the use of tilapia fillet residue (RFT) in substitution to soybean in the manufacture of extruded protein ingredient, where bromatological, microbiological and stability aspects of the final product stored after processing were used as parameters. Tilapia Fillet Residue (RFT) was subjected to cooking for approximately 20 hours and through a skimmer was transferred to a concrete mixer where a premix was made with cornmeal (FM) which was necessary for grinding in the mill used on the property, this proportion being 63.62% of cornmeal and 36.38% of Tilapia Fillet Residue (RFT) in dry matter. The pre-mixture passed through an extruder press, in which it was necessary to add Soybean Grain (SG) for processing due to the mechanism of the press. In this way, it was possible to stipulate the following treatments: T1 (RFT 2.8): 4.89% FM; 2.80% RFT and 92.31% SG and T2 (RFT 5.8): 10% FM; 5.8% RFT and 84.2% SG, based on dry matter, where four days of openings (0; 7; 14; 21 days) after obtaining the final product were evaluated. Subsequently, evaluations of the parameters mentioned on days 0; 7; 14; 21; 28; 35; 60; 90; 120; 150 and 180 days after making the treatments were carried out. Within the conditions adopted for both treatments, the acidity and peroxidation index as well as the rancification test did not show significant colorimetric changes; the microbiological changes were also null for both treatments. The contents of dry matter, crude protein and ether extract were higher than 89.0%, 43.0% and 9.0%, respectively, which, by means of the processing carried out, did not present relevant changes in their chemical composition up to 35 days. It was concluded that the protein ingredients using the RFT showed potential for use in animal nutrition.