The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
01/Mar/2012
Adriana Cristina Bordignon, Maria Luiza Rodrigues de Souza Franco, Eliane Gasparino, Edson Minoru Yajima, Ana Paula Del Vesco, Jesui Vergilio Visentainer, [...]
DOI: 10.1590/S1516-35982012000300001
The objective was to characterize Nile tilapia skins, freeze- and dry salt dry-preserved to extract gelatins by batch processing. After filleting, the skins were separated from the meat and distributed into two lots: In one, skins were frozen for 7 days (-18 ºC); and in the other, skins were salted for seven days (25 ºC). The skins were rinsed, weighed and pretreated in H2SO4 a10N solution (pH 3.0), at a 1:6 (skin/water) ratio for 1 h at 24 ºC. Gelatin […]
Keywords: gel strength; gelatin liquid; molecular profile; protein; proximal composition