Results 71 to 80 of about 627 (185)

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

Food Science and Technology
This study aimed at the development and characterization of emulsified sausages using mechanically separated meat (MSM) from yacare caiman (Caiman yacare). The sausages were formulated using three different treatments containing (in %) 70.0 (T1), 75.0 (T2), or 80.0 (T3) of MSM of yacare and subjected to comprehensive analyses, including chemical ...
Angela Dulce CAVENAGHI-ALTEMIO, Lara Liss Silva SANTIAGO, Wellington Vargas FIGUEIREDO, Gustavo Graciano FONSECA   +3 more
openaire   +1 more source

Figure 1 in Camera traps capture images of predators of Caiman crocodilus yacare eggs (Reptilia: Crocodylia) in Brazil's Pantanal wetlands

, 2014
Figure 1. Camera trap installed next to a Pantanal caiman (Caiman crocodilus yacare) nest, Brazil.Published as part of Campos, Z. & Mourão, G., 2014, Camera traps capture images of predators of Caiman crocodilus yacare eggs (Reptilia: Crocodylia) in ...
Mourão, G., Campos, Z.
core   +1 more source

Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne Characterization of rigor mortis process of muscle Ilio-ischiocaudalis of pantanal alligator (Caiman crocodilus yacare) and meat tenderness

Ciência Rural, 2012
Este trabalho utilizou seis carcaças de jacaré-do-pantanal (Caiman crocodilus yacare) com o objetivo de caracterizar o processo de rigor mortis do músculo Ílio-ischiocaudalis durante o resfriamento industrial e avaliar a maciez dessa carne.
Juliana Paulino Vieira, Teofilo José Pimentel da Silva, Monica Queiroz de Freitas, Gabrielle Fontenelle, Helen Cristiane Ferrareto Lindote, Marcelo de Alcantara Martins Freitas   +5 more
doaj   +1 more source

Caiman meat from the Pantanal (Caiman yacare): characterization, obtaining mechanically separated meat and technological application

, 2021
A produção de jacaré do Pantanal (Caiman yacare) em cativeiro, no Brasil, tem sido explorada comercialmente para obtenção de carne (cortes comerciais) e pele, com alta valorização de mercado nacional e internacional.
Paiva, Gilmar Borges de
core  

A new Crocodyloidea from the middle Eocene of Zamora (Duero Basin, Spain)

The Anatomical Record, Volume 308, Issue 6, Page 1692-1706, June 2025.
Abstract The eusuchian crocodyliforms recorded in the Eocene levels of the Spanish Duero Basin belong to three lineages: Planocraniidae, with the species Duerosuchus piscator; Alligatoroidea, represented by several specimens of the genus Diplocynodon; and Crocodyloidea, which includes several specimens traditionally attributed to Asiatosuchus.
Iván Narváez, Ane de Celis, Fernando Escaso, Santiago Martín de Jesús, Adán Pérez‐García, Francisco Ortega   +5 more
wiley   +1 more source

Histological and ultrastructural description of soybean oil absorption by the intestine of the jacaré do pantanal (Caiman yacare, Daudin, 1802).

, 2014
O cultivo de Caiman yacare demanda grandes gastos com alimentação, deste modo, é necessário formular dietas mais baratas e mais eficientes para a engorda destes animais. Uma possibilidade de redução nos custos é o acréscimo de lipídeos de origem vegetal.
Borges, Ricardo Moraes, Ricardo Moraes Borges   +1 more
core   +1 more source

Coeficiente de digestibilidade aparente de cinco fontes energéticas para o jacaré-do-pantanal (Caiman yacare, Daudin, 1802) Apparent digestibility coefficients of five energetic food sources for the "jacaré-do-pantanal" (Caiman yacare, Daudin, 1802)

Ciência e Agrotecnologia, 2003
Foi conduzido um ensaio de digestibilidade nas instalações da Cooperativa de Criadores de Jacaré-do-pantanal, na cidade de Cáceres-MT, com o objetivo de avaliar o valor nutricional de cinco alimentos para o jacaré-do-pantanal (Caiman yacare). Utilizou-se
Fernando Rodrigues Maciel, Priscila Vieira Rosa Logato, Elias Tadeu Fialho, Rilke Tadeu Fonseca de Freitas, Alexio Victor Manuel   +4 more
doaj   +1 more source

Qualidade e composição química de cortes comerciais de carne de jacaré-do-pantanal (Caiman yacare) Quality and chemistry composition of comercial cuts of alligator swanpland meat (Cayman yacare)

Ciência e Agrotecnologia, 2007
Com o objetivo de caracterizar a carne de jacaré-do-pantanal, 20 peças (cortes comerciais) foram obtidas de cinco carcaças de animais oriundos de zoocriadouros (Cáceres - MT), abatidos com peso entre 2,5 a 3,0 kg.
Erika Cristina Rodrigues, Maria Cristina Bressan, João Vicente Neto, Josye Oliveira e Vieira, Peter Bitencourt Faria, Sibelli Passini Barbosa Ferrão, Patricia Lopes Andrade   +6 more
doaj   +1 more source

Perceptions and reality in fisher coexistence with aquatic predators in the Peruvian Amazon

Animal Conservation, Volume 27, Issue 4, Page 566-579, August 2024.
The perceptions and reality of ‘human–wildlife conflict’ are infrequently compared, but this relationship is key to determining how negative outcomes can be mitigated. We trained fishers to complete fishing registers to record damage to nets by six large aquatic piscivores (two caiman, two dolphins, two otters) in Amazonian Peru, and compared these ...
M. Recharte, P. Lee, D. Meza, S.‐J. Vick, M. Bowler   +4 more
wiley   +1 more source

Spleen morphology and vascularization in the alligator (Caiman crocodilus yacare – Daudin, 1802)

Biotemas, 2013
The Caiman crocodilus yacare is found from northern Argentina to the southern Amazon basin, mainly occurring in Pantanal. Its food consists of fishes and other aquatic vertebrates and invertebrates, such as crabs, winkles, and insects.
Alan Peres Ferraz de Melo, Rosângela Felipe Rodrigues, Raphaella Barbosa Meirelles   +2 more
doaj