Results 101 to 110 of about 9,907 (251)

Technical aspects for cachama cultivation (Piaractus brachypomus & Colossoma macropomum)

, 2020
The white cachama (Piaractus brachypomus) and the black cachama (Colossoma macropomum), are species of fish belonging to the family of the Caracides. Both are native to the Amazon River and Orinoco basins, are part of river fishing and represent an abundant and desirable fishery product. In Venezuela, cachama has been cultivated since 1977 when induced
Natera, Alexandra, Hernández, Jiraleiska, Tellería, Natacha, Henríquez, Magaly   +3 more
openaire   +2 more sources

Extreme climate scenario and parasitism affect the Amazonian fish Colossoma macropomum

Science of The Total Environment, 2020
Global warming caused by greenhouse gases accumulation, in particular carbon dioxide, is the major current environmental challenge, as it will affect all life forms over the next decades. Aquaculture, a fast growing food production sector, is already facing the effects of global warming.
Costa, Jaqueline Custódio da, Val, Adalberto Luis   +1 more
openaire   +3 more sources

Equipamentos alternativos na obtenção de farinha de resíduos de tambaqui (Colossoma macropomum). [PDF]

, 2014
O tambaqui (Colossoma macropomum) é o segundo maior peixe de escama da América, superado apenas pelo pirarucu. Nativo da bacia Amazônica, atualmente vem ganhando destaque na aquicultura familiar da Região Norte, como no Estado do Pará, onde seu consumo ...
ABREU, L. F., RIBEIRO, I. A., RIBEIRO, S. C. A.   +2 more
core  

Impacts of stocking on the genetic diversity of Colossoma macropomum in central Amazon, Brazil

Genetics and Molecular Research, 2016
Tambaqui (Colossoma macropomum) is the main fish species farmed on a commercial scale in northern Brazil. In view of the current scenario of Brazilian aquaculture, studies on the genetic improvement and reproductive management of captive tambaqui are crucial in identifying the genetic variability of broodstocks and devising management practices ...
G. F. da Silva, Luis Antonio Kioshi Aoki Inoue, C. A. de Queiroz, Nelcimar Reis Sousa   +3 more
openaire   +3 more sources

Limnological parameters and phytoplakton in fishponds with tambaqui, Colossoma macropomum (Cuvier, 1816) in the semi-arid region. [PDF]

, 2017
It was evaluated the limnological parameters in rain fed ...
ALVES, M. A., CAMPECHE, D. F. B., FIGUEIREDO, R. A. C. R., GUEDES, E. A. C., NOVA, L. L. M. V., PAULINO, R. V., PEREIRA, L. A.   +6 more
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Densidade de estocagem de juvenis de tambaqui durante a recria em tanques-rede. [PDF]

, 2019
O objetivo deste trabalho foi determinar a densidade de estocagem mais adequada para a fase de recria de juvenis de tambaqui (Colossoma macropomum) em tanque ...
ARAÚJO, L. D. de, BRANDÃO, F. R., CHAGAS, E. C., GOMES, L. de C.   +3 more
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Influência do estresse causado pelo transporte e método de abate sobre o rigor mortis do tambaqui (Colossoma macropomum)

Brazilian Journal of Food Technology, 2015
ResumoO presente trabalho avaliou a influência do estresse pré-abate e do método de abate sobre o rigor mortis do tambaqui durante armazenamento em gelo. Foram estudadas respostas fisiológicas do tambaqui ao estresse durante o pré-abate, que foi dividido
Joana Maia Mendes, Luis Antonio Kioshi Aoki Inoue, Rogério Souza Jesus   +2 more
doaj   +1 more source

Myxobolus sp. (Myxozoa) in the circulating blood of Colossoma macropomum (Osteichthyes, Characidae). [PDF]

, 2019
Myxosporea parasitize many organs in fresh and saltwater fish. Species of the genus Myxobolus parasitizing the gills and other organs of the tambaqui Colossoma macropomum have been described.
AFFONSO, E. G., BOIJINK, C. de L., DIAS, M. T., INOUE, L. A. K. A., MACIEL, P. O.   +4 more
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Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.

Brazilian Journal of Food Technology, 2017
Salmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence of Salmonella in 25 g of ...
Danielle de Bem Luiz, Carlos Danger Ferreira e Silva, Simone Rodrigues Campelo, Viviane Rodrigues Verdolin dos Santos, Leandro Kanamaru Franco de Lima, Patrícia Costa Mochiaro Soares Chicrala, Marina Keiko Pieroni Iwashita   +6 more
doaj   +1 more source

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

Semina: Ciências Agrárias, 2016
The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters of sous vide preparation of pen-reared tambaqui (Colossoma macropomum). To prepare the tambaqui sous vide, 200 g of fillet, 50 g of basil sauce (1:4 fish fillet:sauce ratio) and 10 mL of 5% sodium lactate were used.
Suezilde Conceição do Amaral Ribeiro, Maria Regina Sarkis Peixoto Joele, Consuelo Lúcia Sousa, Lúcia de Fátima Henriques Lourenço, Fabiane de Cássia Pontes Ramos   +4 more
openaire   +4 more sources