Trânsito gastrintestinal de dietas extrusadas ou peletizadas em pacu alimentado com níveis distintos de inclusão de lipídios e carboidratos

The objective of this work was to evaluate the effect of pelletized or extruded diets, with different levels of carbohydrate and lipid, on the gastrointestinal transit time (GITT) and its modulation in pacu (Piaractus mesopotamicus). One hundred and eighty pacu juveniles were fed with eight isonitrogenous diets containing two carbohydrate levels (40 and 50%) and two lipid levels (4 and 8%). Four diets were pelletized and four were extruded. Carbohydrate and lipid experimental levels caused no changes to the bolus transit time. However, the bolus permanence time was related to diet processing. Fish fed pelletized diets exhibited the highest gastrointestinal transit time. Regression analysis of bolus behavior for pelletized and extruded diets with 4% lipid depicted different fits. GITT regression analysis of fish fed 8% lipid was fitted to a cubic equation and displayed adjustments of food permanence, with enhanced utilization of the diets, either with extruded or pelletized diets. GITT of fish fed extruded diets with 4% lipid was adjusted to a linear equation. The GITT of pacu depends on the diet processing and is affected by dietary levels of lipid and carbohydrate.O objetivo deste trabalho foi avaliar o efeito de dietas peletizadas ou extrusadas, com diferentes níveis de carboidrato e lipídio, sobre o tempo de trânsito gastrointestinal e sua modulação em pacu (Piaractus mesopotamicus). Cento e oitenta juvenis de pacu foram alimentados com oito dietas isoproteicas com dois níveis de carboidratos (40 e 50%) e dois níveis de lipídeos (4 e 8%). Quatro dietas foram peletizadas e quatro extrusadas. Os níveis experimentais de carboidrato e lipídeo não alteraram o tempo de passagem do bolo alimentar. Entretanto, o tempo de permanência do bolo alimentar foi dependente do processamento aplicado à dieta. Os peixes alimentados com dietas peletizadas apresentaram o maior tempo de trânsito gastrointestinal (TTGI). A análise de regressão do comportamento do bolo alimentar para dietas peletizadas e extrusadas com 4% de lipídeo mostraram diferentes ajustes. A análise de regressão do TTGI de peixes alimentados com 8% de lipídios ajustou-se a uma equação cúbica e mostrou ajustes na permanência do alimento, com maior aproveitamento das dietas, quer com dietas extrusadas ou peletizadas. O TTGI dos peixes que receberam dietas extrusadas com 4% de lipídeos ajustou-se a uma equação linear. O TTGI de pacu depende do processamento da dieta e é afetado pelos níveis de lipídios e carboidratos na dieta

PERFIL SENSORIAL E TESTE DE CONSUMIDOR DE BISCOITO RECHEADO SABOR CHOCOLATE

O objetivo deste trabalho foi construir o perfil sensorial de três marcas comerciais de biscoito recheado sabor chocolate, líderes no mercado consumidor. Empregou-se a análise descritiva quantitativa (ADQ) para avaliar os atributos sensoriais dos produtos e aplicou-se teste de consumidor para verificar quais atributos determinam sua aceitação e preferência junto ao mercado. Concluiu-se que as amostras que competem no mercado são muito distintas em suas características sensoriais. O biscoito que apresentou melhor aceitação pelos consumidores evidenciou que atributos como aroma e sabor de cacau, crocância, baixa arenosidade do recheio, boa dissolução e pouca resistência à mordida são características bastante importantes para a determinação da preferência no mercado. SENSORIAL PROFILE AND STUFFED COOKIES WITH CHOCOLATE FLAVOR CONSUMER TEST Abstract The objective of this work was to construct sensory profiles of three commercial brands of stuffed cookies with chocolate flavor, leaders in the consumer market. Quantitative Descriptive Analysis (QDA) was employed to evaluate the sensorial attributes of products and consumer test to verify which attributes determines its acceptation and preference in the market. It was concluded that the samples, which compete in the market, are sensorially very different. The cookie that presented better acceptance by consumers evidenced that the attributes as aroma and cacao flavor, crunchiness, low sandiness of stuffing, good dissolution and low bite resistance, are very important characteristics for the market preference

EFEITO DO PROCESSAMENTO DE DIETAS COM DIFERENTES NÍVEIS DE CARBOIDRATOS E LIPIDEOS SOBRE A COMPOSIÇÃO CORPORAL E PERFIL DE ÁCIDOS GRAXOS DO FILÉ DO PACU (Piaractus mesopotamicus)

The objective of this study was to evaluate the effect of extruded or pelletized diets on the condition factor, body composition and fatty acid composition of Piaractus mesopotamicus. Eight isoproteic diets (220 gkg-1 digestible protein) were supplied for 90 days ad libtum. The following parameters were evaluated: condition factor, body composition, and fatty acid composition. The condition factor showed different responses according to the type of processing. The body composition of the fish submitted to different diets showed no statistical difference. The pellet diets with 40% carbohydrate consistently showed the highest ratio compared to n3/n6 extruded diets. The fatty acid composition of the fillet showed an interaction of carbohydrate, lipids and processing. The increase in carbohydrate in the extruded diets produced Piaractus mesopotamicus with higher levels of omega-3

Gastrointestinal transit of extruded or pelletized diets in pacu fed distinct inclusion levels of lipid and carbohydrate

The objective of this work was to evaluate the effect of pelletized or extruded diets, with different levels of carbohydrate and lipid, on the gastrointestinal transit time (GITT) and its modulation in pacu (Piaractus mesopotamicus). One hundred and eighty pacu juveniles were fed with eight isonitrogenous diets containing two carbohydrate levels (40 and 50%) and two lipid levels (4 and 8%). Four diets were pelletized and four were extruded. Carbohydrate and lipid experimental levels caused no changes to the bolus transit time. However, the bolus permanence time was related to diet processing. Fish fed pelletized diets exhibited the highest gastrointestinal transit time. Regression analysis of bolus behavior for pelletized and extruded diets with 4% lipid depicted different fits. GITT regression analysis of fish fed 8% lipid was fitted to a cubic equation and displayed adjustments of food permanence, with enhanced utilization of the diets, either with extruded or pelletized diets. GITT of fish fed extruded diets with 4% lipid was adjusted to a linear equation. The GITT of pacu depends on the diet processing and is affected by dietary levels of lipid and carbohydrate