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Lorena Batista de Moura
Universidade Estadual de Maringá
Nile tilapiaMethionineFood scienceBiochemistryBiology
14Publications
4H-index
34Citations
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Publications 15
Newest
#1Daniel Abreu Vasconcelos Campelo (UEM: Universidade Estadual de Maringá)H-Index: 3
#2Ana Lúcia Salaro (UFV: Universidade Federal de Viçosa)H-Index: 7
Last. Wilson Massamitu Furuya (UEM: Universidade Estadual de Maringá)H-Index: 17
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#1Daniel Abreu Vasconcelos Campelo (UFPA: Federal University of Pará)H-Index: 3
#2Eliene dos Reis Rodrigues (UFPA: Federal University of Pará)
Last. Galileu Crovatto Veras (UFMG: Universidade Federal de Minas Gerais)
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#1Lorena Batista de Moura (UEM: Universidade Estadual de Maringá)H-Index: 4
#2Alexandre F. Diógenes (University of Porto)H-Index: 4
Last. Aires Oliva-Teles (University of Porto)H-Index: 39
view all 8 authors...
Abstract The supplementation effect of a high plant protein diet with methionine and taurine on nutrient digestibility, digestive enzymes activity, plasma and intestine bile acid content, and plasma metabolites was assessed in meagre juveniles. A control (CT) diet was formulated with 42% crude protein and 18% lipids, and including only 10% fishmeal, corresponding to 18% of the dietary protein level. Three other diets were formulated similar to the control but supplemented with 0.26% methionine (...
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The aim of this study is to evaluate the effect of different feeding rates and frequencies on angelfish (Pterophyllum scalare) and severum (Heros severus) larvae. For this purpose, two similar experiments were conducted in parallel. For each experiment, a total of 360 larvae were distributed in 36-1 L aquariums. The experiments were done using a factorial 3x3 completely randomized design, with four replicates. The feeding rates of 50, 100 and 150 artemia nauplii larvae-1 and the feeding frequenc...
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#1Lorena Batista de Moura (UEM: Universidade Estadual de Maringá)H-Index: 4
#2Alexandre F. Diógenes (University of Porto)H-Index: 4
Last. Helena Peres (University of Porto)H-Index: 27
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Abstract The effect of methionine and taurine supplementation of plant protein based diet for meagre (Argyrosomus regius) juveniles was assessed on growth performance and metabolic hepatic enzymes activity. For that purpose, four isolipidic (180.0 g kg−1 crude lipids) and isoproteic (420.0 g kg−1) practical diets were formulated containing 820.0 g kg−1 of protein from plant origin and 180.0 g kg−1 from fishmeal. A 2 × 2 factorial arrangement of treatments was used with methionine at 7.5 and 10.0...
6 CitationsSource
#1Daniel Abreu Vasconcelos Campelo (UEM: Universidade Estadual de Maringá)H-Index: 3
#2Ana Lúcia Salaro (UFV: Universidade Federal de Viçosa)H-Index: 7
Last. Wilson Massamitu FuruyaH-Index: 17
view all 5 authors...
ABSTRACT A 90-day feeding trial was conducted to estimate the dietary lysine requirement of adult lambari ( Astyanax altiparanae ), based on growth performance, whole-body composition, muscle development, and aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities. Six isoproteic (345.0 g kg−1) and isoenergetic (19.51 MJ kg−1) diets were formulated, and crystalline L-lysine was added to obtain diets with lysine concentrations of 12.13, 13.31, 15.36, 18.79, 19.92, and 23.02...
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#1Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
#2Grazyella M. Yoshida (UNESP: Sao Paulo State University)H-Index: 6
Last. Elenice Souza dos Reis Goes (UFGD: Universidade Federal da Grande Dourados)H-Index: 5
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This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented g...
1 CitationsSource
#1Luiz Vítor Oliveira Vidal (UFBA: Federal University of Bahia)H-Index: 8
#2Tadeu Orlandi Xavier (UEM: Universidade Estadual de Maringá)H-Index: 6
Last. Wilson Massamitu FuruyaH-Index: 17
view all 6 authors...
1 CitationsSource
#1Daniel Abreu Vasconcelos Campelo (UEM: Universidade Estadual de Maringá)H-Index: 3
#2Maria Luiza Rodrigues de Souza (UEM: Universidade Estadual de Maringá)H-Index: 10
Last. Jane Martha Graton Mikcha (UEM: Universidade Estadual de Maringá)H-Index: 11
view all 7 authors...
O objetivo deste trabalho foi desenvolver massas de pizza com diferentes niveis de inclusao de farinha de atum (Tunnus spp.). Para a producao da farinha de atum, foram utilizados troncos de atum sem nadadeiras, cozidos por uma hora, prensados, moidos e desidratados por 24 horas a 60 °C. Foram elaboradas massas de pizza sem inclusao (0%) ou com inclusao de 5, 10, 15 e 20% de farinha de atum, sendo estas inclusoes calculadas com base na quantidade de farinha de trigo. A farinha de atum e as difere...
Source
#1Mariana MichelatoH-Index: 6
#2Luiz Vítor Oliveira Vidal (UFBA: Federal University of Bahia)H-Index: 8
Last. Wilson Massamitu FuruyaH-Index: 17
view all 8 authors...
Abstract The dietary lysine requirement has not been established for finishing Nile tilapia despite being considered the first limiting essential amino acid in many cereal grain ingredients. A feeding trial was designed to determine the dietary lysine requirement using 600 fish (274.9 ± 3.3 g) distributed into 15, 1.2 m 3 net cages in a completely randomized design with five treatments and three replicates. Five extruded isoproteic (251.2 g of crude protein kg − 1 ) and isoenergetic diets (13.1 ...
9 CitationsSource
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